Fruit and Nut Baklava

"When contests give you phyllo, make baklava! Prep time includes time to soak fruit."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs
Ingredients:
11
Serves:
48
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
Advertisement

RECIPE SUBMITTED BY

Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM). In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants. Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies. My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor. I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation. I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes