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.

No additional tips available.

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

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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.

Apricot Baklava

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