Best 3 Apricot Baklava Recipes

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Are you craving a sweet and flaky pastry that will tantalize your taste buds? Look no further than the exquisite apricot baklava! This delectable dessert, steeped in centuries of Middle Eastern tradition, has captivated hearts and palates around the world with its layers of crispy filo dough, generously filled with a delectable mixture of chopped apricots, sugar, and aromatic spices. As you bite into this golden pastry, the layers of filo dough shatter in your mouth, releasing a symphony of flavors and textures that will leave you in a state of pure bliss. Whether you're hosting a special occasion or simply seeking a delightful treat, embark on this culinary journey to discover the best recipe for apricot baklava that will leave your guests and loved ones in awe.

Here are our top 3 tried and tested recipes!

APRICOT BAKLAVA



Apricot Baklava image

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

1 cup raisins (light or dark)
1/4 cup apricot flavored white wine
1 1/2 cups dried apricots, pressed down
1 teaspoon cinnamon
1/2 cup white sugar
1/2 teaspoon white wine (from raisins)
1 cup cashews (chopped roughly)
1 teaspoon vanilla
1/4 cup brown sugar
20 filo pastry (buy frozen and thaw before using)
3/4 cup unsalted butter, melted
1/2 cup honey
1/2 cup water
1/4 cup water, reserved from apricots soak or 1/4 cup canned apricot nectar
1/2 cup white sugar
1/2 teaspoon vanilla
1 teaspoon wine, from raisins soak

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

SIMPLE BAKLAVA



Simple Baklava image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 24 baklava pieces

Number Of Ingredients 11

1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 stick butter, melted, divided
3 tablespoons honey
12 sheets phyllo dough

Steps:

  • Special equipment: 2 mini-muffin tins
  • Preheat the oven to 350 degrees F.
  • Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
  • On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
  • Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

APRICOT AND PISTACHIO BAKLAVA WITH ORANGE CARDAMOM SYRUP



Apricot and Pistachio Baklava With Orange Cardamom Syrup image

I love Baklava and this take on the traditional gets a bit of tang from the citrus. This should be kept at room temerature. Tip: Use California apricots for a tart, pronounced apricot flavor or Turkish apricots for a sweeter, mellow flavor. From Fine Cooking

Provided by cookiedog

Categories     < 4 Hours

Time 1h25m

Yield 30 pieces

Number Of Ingredients 8

1 lb twin pack phyllo dough (two 8-oz. packs, each containing about twenty 9x14-inch sheets)
12 ounces unsalted shelled raw pistachios (2-1/2 cups)
12 ounces dried apricots (2 cups packed)
1/2 cup granulated sugar
10 ounces unsalted butter (1-1/4 cups)
1 1/2 cups granulated sugar
2/3 cup orange juice (preferably freshly squeezed)
1 1/2 teaspoons ground cardamom

Steps:

  • Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours.
  • Make the filling: Put the pistachios, apricots, and sugar in a food processor. Process until the nuts and apricots are finely chopped (the largest should be the size of small dried lentils), 30 to 45 seconds. Set aside.
  • Assemble the baklava: Unfold one pack of the phyllo sheets and stack them so that they lie flat on your work surface. Cover the top with plastic wrap, letting some excess plastic fall over all four edges. Dampen and wring out a kitchen towel and drape it on top of the plastic wrap; this will hold the plastic in place and prevent the phyllo from drying out.
  • Melt the butter in a small saucepan. Brush the bottom of a 9x13-inch metal pan (preferably with straight sides and a light-color interior to prevent overbrowning on the edges) with some of the butter. Remove a sheet of phyllo from the stack, re-cover the rest (be sure to cover the remaining sheets each time you remove a new one), and put the sheet in the bottom of the pan. Brush the sheet with some of the melted butter but don't soak the phyllo (remember, you'll have about 40 layers of buttered phyllo by the time you're done). Repeat until you have layered and buttered about half the sheets from the first pack-about 10 sheets in all. If your pan has slightly angled sides, arrange the sheets so the excess falls on the same side of the pan and cut the extra off every few layers with a paring knife. Sprinkle about one-third of the filling evenly over the phyllo.
  • Repeat layering and buttering the remaining sheets from the first pack and sprinkle on another third of the filling. Open, unfold, and cover the second pack of phyllo. Layer and butter it as described above, sprinkling the remaining filling after layering about half the phyllo, and ending with a final layer of phyllo (you may not need all of the butter). Cover loosely and put the pan of baklava in the freezer for 30 minutes (this makes it much easier to cut the pastry).
  • Bake the baklava: Position an oven rack in the center of the oven and heat the oven to 350°F.
  • Before baking, use a thin, sharp knife, preferably serrated,and a gentle sawing motion to cut the baklava on the diagonal at 1-1/2-inch intervals in a diamond pattern. Try not to compress the pastry by pressing down on it with one hand while cutting with the other. Not only are you cutting serving portions, you are also cutting pathways for the flavored syrup to permeate the pastry, so be sure to cut the pastry all the way to the bottom of the pan. If you have an electric carving knife, pull it out and use it now. Bake the baklava until golden, 40 to 45 minutes. Transfer to a rack and let cool completely. Run a knife along the cut lines to help the syrup absorb evenly.
  • Make the syrup: Simmer the sugar and orange juice in a small pan over medium heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, about 5 minutes. Remove the pan from the heat and stir in the cardamom. Pour the syrup evenly over the entire surface of the baklava, allowing it to run down into the cut marks and along the sides of the pan. Allow the baklava to cool to room temperature before serving.
  • Make Ahead Tips. The baklava is at its best about 24 hours after the syrup is added. It will keep at room temperature for up to 5 days, though the texture changes from flaky and crisp to more solid and crystallized as time goes by.

Nutrition Facts : Calories 259.4, Fat 13.7, SaturatedFat 5.7, Cholesterol 20.3, Sodium 75.5, Carbohydrate 32.6, Fiber 2.4, Sugar 21.1, Protein 4

Tips:

  • Use fresh, ripe apricots for the best flavor.
  • If you can't find fresh apricots, you can use dried apricots, but be sure to soak them in hot water for 30 minutes before using.
  • To make the baklava easier to cut, chill it for at least 30 minutes before serving.
  • Store the baklava in an airtight container at room temperature for up to 3 days.

Conclusion:

Apricot baklava is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky phyllo dough, sweet apricot filling, and nutty flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give apricot baklava a try!

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