Sunday, November 10, 2019

Is this Baklava?

Is this baklava? Or is it a baklava wannabe? This version has an apricot honey syrup that is drizzled over the cooked phyllo sheets. Don’t even get me started on how much butter is used to make this recipe. All I know is that it melts in your mouth and is absolutely delicious. I would say if your watching your calories and want to have this for dessert then have a low-cal meal like baked chicken and vegetables. Serves 12-15 Total Time 60 minutes 

Note: original recipe roasted fresh apricots, but since they are out of season I’m using dried apricots. 


Pistachio nut filling:
1 cup roasted pistachios, chopped 
1/3 cup sugar 
1/4 teaspoon ground cinnamon 
1/8  teaspoon ground cardamom 
1/4 teaspoon salt 
Zest from 1 lemon 

2 or more sticks of butter, melted 
18 sheets of frozen phyllo, thawed 

Apricot syrup:
3/4 cup honey, heated
1/4 cup sugar 
1 cup apricot nectar with 2/3 cup water or 
1 11oz bottle of juice; mango or orange 
Juice from that lemon you zested 
Pinch of salt 
1/2 cup roasted apricots or dried apricots finely minced 

Roasted apricots:
1 1/2 lbs fresh apricots, quartered 
2 tablespoons butter 
1/4 teaspoon ground cardamom 
1/4 cup honey 
1/4 teaspoon salt 

Directions to roast fruit:
Toss fruit in a bowl with combined ingredients. On a parchment lined baking sheet arrange fruit in a single layer and roast at 350F for 15-20 minutes, or until fork tender. Remove to cool. Set aside.

Pistachio nut filing: 
Combine all ingredients in a bowl. 

Apricot syrup:
In a large saucepan combine all ingredients over medium heat until you get a reduced syrup mixture, 8-10 minutes.


Preheat oven to 350F.

On a baking sheet that fits the size of the phyllo sheets coat the inside with melted butter. Add a sheet of phyllo and coat with melted butter. Repeat until 6 sheets are done. Remember to coat each sheet with melted butter. Top with 1/2 of the pistachio nut filling. 

Top again with 6 sheets of phyllo and again butter each sheet. Melt more butter, if needed. Then top with the remaining pistachio nut filling.

Use the last 6 sheets, repeating the same process. With a sharp knife score the pastry into 2x2-inch diamonds cutting all the way through to the bottom of the pan. Bake 35-40 minutes, or until golden brown. Pour apricot syrup over mixture and let it soak in 5 minutes before serving. Easy Peasy! 

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