Apricot Baklava

"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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photo by CoolMonday photo by CoolMonday
photo by CoolMonday
photo by CoolMonday photo by CoolMonday
photo by CoolMonday photo by CoolMonday
Ready In:
2hrs 15mins
Ingredients:
17
Serves:
25
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ingredients

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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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Reviews

  1. 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. I served these at a Cocktail party last night, great flavor. I will make them again. Thanks
     
  3. Nice adaptation to the traditional baklava.
     
  4. 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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Tweaks

  1. 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 :)
     

RECIPE SUBMITTED BY

Sadly, CoolMonday passed away on November 16, 2007. She will be missed by her many friends at Recipezaar; and we're grateful for the fond memories we have. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif" alt="Image hosted by Photobucket.com"><img src="http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> I'm the number one gramma of Rusty, Michael and Nikki. I know that because they told me so... hehehe...I live in the eternal city of lights, Las Vegas, Nevada. I stopped working about 3 years ago when I had some personal situations requiring my attention. I do love pizza, especially cold for breakfast the next day.. Since I discovered Zaar, I now prepare a large family meal once a month and I enjoy saving recipes and passing them on to my daughter. Most of the dishes are from Recipezaar.. so thank you very much. I have a good housekeeping cookbook that's about 40 years old and I love it... I have recipes I have saved over the years and have posted some of them. My pet peeve???? hmmmm that would have to be rude or inconsiderate people. Another pet peeve is people who "tell it like it is".
 
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