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Apricot Baklava

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“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.”
2hrs 15mins

Ingredients Nutrition


  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, brown sugar
  10. Allow to cool
  11. Mix in cashews
  12. Butter a 13X9X2 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 for 40 - 45 minutes till brown on top
  21. Put on rack to cool before adding syrup
  22. SYRUP
  23. In saucepan mix honey, water, nectar (reserved from apricots), sugar, vanilla and wine (from the raisins)
  24. Bring to boil and simmer for 5 minutes
  25. Allow to cool completely
  26. Drizzle on Baklava
  27. Cover and cool for several hours
  28. Best if cooled overnight

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