Apricot Baklava Recipe

How to Make Apricot Baklava

1. Warm ¾ cup Gewürztraminer in a saucepan; remove from heat. Add 1 cup raisins and soak for 2-4 hours.
2. 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.
3. Drain apricots, reserving any liquid.
4. Puree apricots in a food processor until smooth.
5. Transfer pureed apricots to a large bowl. Add the drained raisins (reserving the soaking wine) and mix well.
6. 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.
7. Allow the apricot mixture to cool completely.
8. Once cooled, gently fold in ½ cup chopped roasted cashews.
9. Preheat oven to 350°F (175°C). Butter a 13x9x2 inch baking pan.
10. 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.
11. Spread the cooled apricot mixture evenly over the filo layers.
12. Layer with another 10 filo sheets, brushing each with melted butter.
13. Using a sharp knife, carefully cut the top layers of the baklava into diamond shapes.
14. Bake for 40-45 minutes, or until golden brown on top.
15. Remove from oven and let cool completely on a wire rack before adding the syrup.
16. 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.
17. Bring the syrup to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool completely.
18. Once cooled, drizzle the syrup evenly over the cooled baklava.
19. Cover and refrigerate for several hours, preferably overnight, to allow the flavors to meld.