Apricot Baklava

Recipe by CoolMonday
READY IN: 2hrs 15mins




  • 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
  • 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