Ingrédients pour Apricot Baklava
- 1 cup raisins
- ½ cup Gewurztraminer wine
- 2 cups dried apricots
- 1 teaspoon cinnamon
- 1 cup plus 2 tablespoons white sugar
- ½ cup chopped roasted cashews
- 2 teaspoons vanilla extract
- ½ cup packed brown sugar
- 1 lb (16 oz) filo pastry
- ¾ cup unsalted butter, melted
- ½ cup honey
- ¼ cup water plus additional as needed (to cover apricots)
- ¼ cup Gewurztraminer wine
- ¼ cup apricot nectar
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Comment préparer Apricot Baklava
- Warm ¾ cup Gewürztraminer in a saucepan; remove from heat. Add 1 cup raisins and soak for 2-4 hours.
- In a separate saucepan, combine 2 cups dried apricots and enough water to cover. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until very tender.
- Drain apricots, reserving any liquid.
- Puree apricots in a food processor until smooth.
- Transfer pureed apricots to a large bowl. Add the drained raisins (reserving the soaking wine) and mix well.
- Stir in 1 cup Baker's sugar, 1 teaspoon cinnamon, ½ teaspoon of the reserved Gewürztraminer, 1 teaspoon vanilla extract, and ½ cup packed brown sugar. Mix until well combined.
- Allow the apricot mixture to cool completely.
- Once cooled, gently fold in ½ cup chopped roasted cashews.
- Preheat oven to 350°F (175°C). Butter a 13x9x2 inch baking pan.
- Working quickly and keeping the remaining filo sheets covered, brush one sheet with melted butter and lay it in the prepared pan. Repeat with 9 more sheets, layering and buttering each.
- Spread the cooled apricot mixture evenly over the filo layers.
- Layer with another 10 filo sheets, brushing each with melted butter.
- Using a sharp knife, carefully cut the top layers of the baklava into diamond shapes.
- Bake for 40-45 minutes, or until golden brown on top.
- Remove from oven and let cool completely on a wire rack before adding the syrup.
- For the syrup: In a saucepan, combine ½ cup honey, ¼ cup water, ¼ cup apricot nectar, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and the remaining ¼ cup Gewürztraminer.
- Bring the syrup to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool completely.
- Once cooled, drizzle the syrup evenly over the cooled baklava.
- Cover and refrigerate for several hours, preferably overnight, to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
94g
Fat
21g
Carbs
11g
