Fruit and Nut Baklava

READY IN: 3hrs
Recipe by Cathleen Colbert

When contests give you phyllo, make baklava! Prep time includes time to soak fruit.

Top Review by Missy Wombat

I've actually redone my review of this recipe as I wrote the first one before I had the chance to eat it the next day. As my DD says, Oh WOW! This recipe is easy to make especially if you have bought a chilled roll of phyllo. I really liked the filling being soaked in wine and it actually continues to mature over the next few days. I did use less honey as our honey is very dark and very strong, and I didn't have that much honey left. I warmed about a cup of honey which was sufficient to cover about 2/3 of the baklava. I figured that I could also heat up some more later if required. And this suited our tastes as we often find conventional baklava just a little too sickly sweet. Based on the first tastings and the honey thing I would have made this a 4.5 star. But because the baklava feeds so many it has been sitting in the fridge and every day it is getting better and better. Great for large gatherings - you cannot eat huge amounts of it at once and you get several servings out of this recipe. One to make ahead if possible. And as DH says, its a great way to get nuts into someone who doesn't usually eat many nuts.

Ingredients Nutrition


  1. In a small bowl, combine apricots, raisins and white wine and allow the fruit to soak for at least 2 hours
  2. Preheat over to 300 degrees
  3. Mix cashews, sugar and spices in a separate bowl
  4. Place a layer of phyllo into a 13x9 pan and brush with melted butter
  5. Repeat to make 5 layers
  6. As you work, keep the dough coveed with a damp towel
  7. Spread 1/4 of the fruit and nuts over the phyllo
  8. Repeat layers of phyllo and fruit/nuts ending with a layer of phyllo
  9. With a very sharp knife, slice through the top few layers in a diamond pattern
  10. Bake at 300 degrees for 1 hour
  11. Warm honey in saucepan or in microwave
  12. Pour warmed honey over pastry and allow to soak inches
  13. Allow to cool and serve

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