Baklava with Honey and Cinnamon Apricots
Yield: One 9- by 13-inch pan
I made this dessert for the first time in Paris, inspired by a local friend's creative phyllo desserts. Apricots were everywhere in the markets and they just seemed to be the perfect addition to this crispy and buttery confection. The baklava comes out of the oven sizzling hot and the reduced syrup of honey, apricots, orange zest and cinnamon gets poured over it, cooling to a sticky glaze.
- 1/2 cup finely chopped almonds or pistachios Add to list
- 1/4 cup sugar Add to list
- 1/8 teaspoon ground cinnamon Add to list
- 1/8 teaspoon ground cloves Add to list
- 8 ounces butter for brushing Add to list
- 1/2 package phyllo sheets, thawed (if frozen) Add to list
- Honey and Cinnamon Apricots Add to list
- Crème fraîche or vanilla bean ice cream (optional) Add to list
Combine the nuts with the sugar and spices. Melt the butter in a small saucepan.
Preheat oven to 350° F.
Unroll the phyllo sheets on a work surface. Trim them to fit approximately a 9- by 13-inch baking pan. Place a sheet of plastic wrap over the top of the phyllo and weight this down with a damp towel — this will keep the phyllo moist while you work with it.
With a pastry brush, coat the inside of the baking pan with butter. Lay 1 phyllo sheet in the pan, tucking the ends under, and brush with melted butter. Top this with another sheet of phyllo and brush with butter. Repeat until you have 5 sheets. Sprinkle this sheet evenly with half of the nut mixture. Top with another set of 5 butter-brushed sheets and then the rest of the nut mixture. Place 5 more butter-brushed sheets on top to form the top crust. Brush the top with butter.
With a sharp knife, score the pastry into diamonds, cutting all the way to the bottom of the pan. Bake for about 35 to 45 minutes, or until the pastry is deep golden brown.
While the baklava is baking prepare the Honey and Cinnamon Apricots. When the pastry is removed from the oven, pour the apricot syrup over the pan and allow to cool. Serve the diamonds topped with crème fraîche or vanilla bean ice cream.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 2, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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