Apricot Baklava Recipe

Name: Apricot Baklava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raisins (light or dark); 1/4 cup apricot flavored white wine; 1 1/2 cups dried apricots, pressed down; 1 teaspoon cinnamon; 1/2 cup white sugar; 1/2 teaspoon white wine (from raisins); 1 cup cashews (chopped roughly); 1 teaspoon vanilla; 1/4 cup brown sugar; 20 filo pastry (buy frozen and thaw before using); 3/4 cup unsalted butter, melted; SYRUP; 1/2 cup honey; 1/2 cup water; 1/4 cup water, reserved from apricots soak or 1/4 cup canned apricot nectar; 1/2 cup white sugar; 1/2 teaspoon vanilla; 1 teaspoon wine, from raisins soak

Servings: persons

1 cup raisins (light or dark)
1/4 cup apricot flavored white wine
1 1/2 cups dried apricots, pressed down
1 teaspoon cinnamon
1/2 cup white sugar
1/2 teaspoon white wine (from raisins)
1 cup cashews (chopped roughly)
1 teaspoon vanilla
1/4 cup brown sugar
20 filo pastry (buy frozen and thaw before using)
3/4 cup unsalted butter, melted
SYRUP
1/2 cup honey
1/2 cup water
1/4 cup water, reserved from apricots soak or 1/4 cup canned apricot nectar
1/2 cup white sugar
1/2 teaspoon vanilla
1 teaspoon wine, from raisins soak

1
Warm 3/4 cup wine in saucepan and remove from heat
2
Add raisins and soak for 2 - 4 hours
3
Put apricots in saucepan and cover with water
4
Bring to boil and simmer for 40-45 minutes till very tender
5
Drain and reserve liquid if any left
6
Process apricots in food processor or mash till smooth
7
Put in large bowl
8
Add drained raisins, reserving the wine
9
Mix in white sugar, cinnamon, 1/2 tsp wine (from the raisins), vanilla, brown sugar
10
Allow to cool
11
Mix in cashews
12
Butter a 13X9X2 baking pan
13
Open filo sheets and cut to size of pan
14
Process one at a time keeping the rest covered
15
Brush butter on top of one sheet and place in pan
16
Repeat with 10 sheets one at a time and layer them in pan
17
Cover last sheet with apricot mixture
18
Cover with the next 10 filo sheets buttering each one as before
19
Slice through the top layers diagonally to create diamonds
20
Bake at 350 for 40 - 45 minutes till brown on top
21
Put on rack to cool before adding syrup
22
SYRUP
23
In saucepan mix honey, water, nectar (reserved from apricots), sugar, vanilla and wine (from the raisins)
24
Bring to boil and simmer for 5 minutes
25
Allow to cool completely
26
Drizzle on Baklava
27
Cover and cool for several hours
28
Best if cooled overnight

651

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup raisins (light or dark), 1/4 cup apricot flavored white wine, 1 1/2 cups dried apricots, pressed down, 1 teaspoon cinnamon, and more.

Yes, Apricot Baklava falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Baklava

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions