Apricot Baklava

Apricot Baklava created by CoolMonday

This is my first attempt at working with Filo and I ruined a couple of sheets before getting the hang of it. I wanted to do a dessert and this seemed like a natural. I actually made 4 different flavors but the one everyone liked the best is the one I will post. 1. vanilla 2. vanilla and brown sugar 3. coconut 4. coconut and brown sugar. The apricot flavored white wine I used was Fetzer's Gewurztraminer. uh huh, uh huh...... For white sugar, I use bakers sugar - it's a little finer and dissolves faster. Time does not include soaking raisins.

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

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

@CoolMonday
Contributor
@CoolMonday
Contributor
"This is my first attempt at working with Filo and I ruined a couple of sheets before getting the hang of it. I wanted to do a dessert and this seemed like a natural. I actually made 4 different flavors but the one everyone liked the best is the one I will post. 1. vanilla 2. vanilla and brown sugar 3. coconut 4. coconut and brown sugar. The apricot flavored white wine I used was Fetzer's Gewurztraminer. uh huh, uh huh...... For white sugar, I use bakers sugar - it's a little finer and dissolves faster. Time does not include soaking raisins."

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  1. Ya Ya Sister
    VERY IMPRESSED with this. I omitted the white sugar, used fresh walnuts instead of cashews and instead of the sugar and water for the syrup, I blended a can of apricots in their own juice. OH MY GOSH - was it DIVINE and my guests all went back for seconds. Will be adding this to my favourites list. Thanks for sharing this recipe :)
  2. Ya Ya Sister
    VERY IMPRESSED with this. I omitted the white sugar, used fresh walnuts instead of cashews and instead of the sugar and water for the syrup, I blended a can of apricots in their own juice. OH MY GOSH - was it DIVINE and my guests all went back for seconds. Will be adding this to my favourites list. Thanks for sharing this recipe :)
  3. Laureen in B.C.
    I served these at a Cocktail party last night, great flavor. I will make them again. Thanks
  4. YaYa1689
    Nice adaptation to the traditional baklava.
  5. MizzNezz
    I love making (and eating!) the original baklava and had to give this a try. I used golden raisins and followed the recipe exactly. Easy to put together, and a very refreshing taste. The honey blends nicely with the apricot taste, and the cashews are a perfect match to both. Now I have a new dessert to put into my favorites!
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