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