Apricot Baklava Strudel

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.

Yield: Serves 8
Recipe from Sunset

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Recipe Time

Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 53%
  • Protein: 4.7g
  • Fat: 18g
  • Saturated fat: 8.2g
  • Carbohydrate: 35g
  • Fiber: 2.6g
  • Sodium: 217mg
  • Cholesterol: 31mg


  • 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


  1. 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. 2. Whirl nuts, cardamom, and remaining 1/4 cup sugar in a food processor until mostly ground. Set aside 2 tbsp.
  3. 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. 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. 5. Bake until browned and juices are bubbling out the ends, 15 to 20 minutes. Let cool completely before slicing.
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