Apricot Baklava Strudel

Apricot Baklava StrudelRecipe
Photo: Annabelle Breakey; Food Styling: Kevin Crafts

We decided to combine the flakiness and nutty flavors of baklava with the fruit of a strudel. If your apricots are very ripe, don't let them sit in the honey syrup too long before you assemble the strudel--they'll turn to jam. But if they're a little firm or very tart, let them macerate a bit longer to soften and absorb the sweetness.

Serves 8


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1/3 cup honey
1/2 cup sugar, divided
12 ounces ripe apricots, quartered
1/3 cup raw almonds
1/3 cup pistachios
1/2 teaspoon ground cardamom
10 sheets (12 by 17 in.) filo dough
1/2 cup melted butter


Total: 2 Hours

1. Preheat oven to 375°. Bring honey and 1/4 cup sugar to a simmer in a saucepan, stirring to blend. Remove from heat and add apricots; set aside.

2. Whirl nuts, cardamom, and remaining 1/4 cup sugar in a food processor until mostly ground. Set aside 2 tbsp.

3. Lay a piece of parchment paper on a work surface. Working with 1 filo sheet at a time, set on paper, brush with some butter, and sprinkle with a scant 2 tbsp. nut mixture; repeat, stacking filo and pressing down to seal.

4. Spoon apricots with a bit of honey mixture on filo stack along a long side. Roll up. Arrange roll on a diagonal on a rimmed baking sheet lined with parchment. Brush with more honey mixture; sprinkle with reserved 2 tbsp. nut mixture.

5. Bake until browned and juices are bubbling out the ends, 15 to 20 minutes. Let cool completely before slicing.

Created date

May 2012

Nutritional Information

Calories 313
Caloriesfromfat 53 %
Protein 4.7 g
Fat 18 g
Satfat 8.2 g
Carbohydrate 35 g
Fiber 2.6 g
Sodium 217 mg
Cholesterol 31 mg