Apricot Baklava Recipes

APRICOT BAKLAVA

Steps:

• 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