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Prep 2 hrs
Cook 1 hr
When contests give you phyllo, make baklava! Prep time includes time to soak fruit.
Make and share this Fruit and Nut Baklava recipe from Food.com.
- 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
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.