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 ---------------------------------------------------------------------------
Nutrition
Ingredients
