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    You are in: Home / Greek / Apricot Baklava Recipe
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    Apricot Baklava

    Apricot Baklava. Photo by CoolMonday

    1/3 Photos of Apricot Baklava

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hrs 30 mins

    CoolMonday's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    SYRUP

    Directions:

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

    Ratings & Reviews:

    • on September 11, 2009

      55

      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2007

      55

      I served these at a Cocktail party last night, great flavor. I will make them again. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2006

      55

      Nice adaptation to the traditional baklava.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Apricot Baklava

    Serving Size: 1 (68 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 224.9
     
    Calories from Fat 81
    36%
    Total Fat 9.0 g
    13%
    Saturated Fat 4.2 g
    21%
    Cholesterol 14.6 mg
    4%
    Sodium 112.1 mg
    4%
    Total Carbohydrate 35.1 g
    11%
    Dietary Fiber 1.3 g
    5%
    Sugars 23.6 g
    94%
    Protein 2.4 g
    4%

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