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.
Provided by CoolMonday
Categories Dessert
Time 2h15m
Yield 25 serving(s)
Number Of Ingredients 17
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
Nutrition Facts : Calories 224.9, Fat 9.1, SaturatedFat 4.2, Cholesterol 14.6, Sodium 112.1, Carbohydrate 35.2, Fiber 1.3, Sugar 23.6, Protein 2.4
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