Apricot Baklava


  • 4 cups Turkish dried apricots
  • 1 cup water
  • 1 cup orange juice
  • 3 tablespoons honey
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon rind, grated
  • 1 tablespoon butter
  • 8 sheets phyllo dough
  • 1/4 cup ground almonds
  • 2 tablespoons bread crumbs, toasted
  • 2 tablespoons sugar
  • pinch of cinnamon
  • 2 tablespoons honey, warmed


Preheat oven: 375F.

Simmer the apricots with the water, orange juice, sweetener, seasonings and butter. When they are tender, remove from the heat and cool slightly before chopping into small pieces. Set aside while you prepare the phyllo.

Lay the phyllo flat and cover with a piece of plastic wrap. Mix together the nuts, crumbs, sugar and spices. Cut the phyllo the size of the pan you are cooking in (I use an 11x7x 1-1/2 Pyrex dish) and spray the bottom of the pan with nonstick spray.

Lay one sheet of phyllo, spray, lay another sheet and sprinkle with half the nut mixture, lay another sheet of phyllo, spray and lay a final sheet of phyllo.

Gently spread the apricot mixture evenly across the top being careful to not rip the layer below. Top with a sheet of phyllo, spray, lay another sheet, sprinkle with the remaining nut mixture, lay a sheet of phyllo, spray and lay another sheet of phyllo.

Cut three long strips and then cut four strips across. Cut these rectangles in half on the diagonal to form triangles. Spray the top with nonstick spray and bake for 25-30 minutes.

Drizzle the warmed honey on top and bake another 5-10 minutes.