Fruit And Nut Baklava Recipes

FRUIT 'N' NUT BAKLAVA

Steps:

• Preheat oven to 350°F Light grease a 9x13 baking dish or pan. Cut phyllo sheets in half crosswise to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out.
• Combine trail mix, dried fruits, sugar,and cinnamon in a food processor. Finely chop. Set aside.
• Gently lay a piece of phyllo pastry in pan and brush with melted butter. Repeat with 7 more sheets of phyllo. Brushing each sheet with melted butter.
• Sprinkle a thin layer of nuts and fruit mixture over phyllo, cover with 2 more sheets of phyllo pastry, brushing each sheet with butter. Repeat this of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry until all the nut mixture is used.
• Top with the final 8 individual buttered phyllo sheets. With a sharp knife, cut into 40 equal squares. Bake until edges are crisp and top is golden brown, 30-35 minutes.
• In a small saucepan, combine honey and water. Bring to a boil, reduce heat and simmer gently for 7 minutes or until slightly thickened. Let cool.
• Spoon cooled syrup over hot baklava and let cool for at least 4 hours. Garnish with some finely chopped nuts, if desired.

FRUIT AND NUT BAKLAVA

Steps:

• In a small bowl, combine apricots, raisins and white wine and allow the fruit to soak for at least 2 hours
• Preheat over to 300 degrees
• Mix cashews, sugar and spices in a separate bowl
• Place a layer of phyllo into a 13x9 pan and brush with melted butter
• Repeat to make 5 layers
• As you work, keep the dough coveed with a damp towel
• Spread 1/4 of the fruit and nuts over the phyllo
• Repeat layers of phyllo and fruit/nuts ending with a layer of phyllo
• With a very sharp knife, slice through the top few layers in a diamond pattern
• Bake at 300 degrees for 1 hour
• Warm honey in saucepan or in microwave
• Pour warmed honey over pastry and allow to soak inches
• Allow to cool and serve

DOUBLE NUT BAKLAVA

Steps:

• In a large bowl, combine the first five ingredients; set aside. Brush a 13x9-in. baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan. , Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with five phyllo sheets, brushing each with butter. Brush top sheet of phyllo with butter. , Using a sharp knife, cut into diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack., In a small saucepan, bring the sugar, water and honey to a boil. Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava. Cover and let stand overnight.