Directions

• Warm 3/4 cup wine in saucepan and remove from heat.
• Add raisins and soak for 2 – 4 hours.
• Put apricots in saucepan and cover with water.
• Bring to boil and simmer for 40-45 minutes till very tender.
• Drain and reserve liquid if any left.
• Process apricots in food processor or mash till smooth.
• Put in large bowl.
• Add drained raisins, reserving the wine.
• Mix in white sugar, cinnamon, 1/2 tsp wine (from the raisins), vanilla and brown sugar.
• Allow to cool.
• Mix in cashews.
• Butter a 13 x 9 baking pan.
• Open filo sheets and cut to size of pan.
• Process one at a time keeping the rest covered.
• Brush butter on top of one sheet and place in pan.
• Repeat with 10 sheets one at a time and layer them in pan.
• Cover last sheet with apricot mixture.
• Cover with the next 10 filo sheets buttering each one as before.
• Slice through the top layers diagonally to create diamonds.
• Bake at 350 F for 40 – 45 minutes till brown on top.
• Put on rack to cool before adding syrup.

Syrup

• In saucepan mix Sue Bee® honey, water, nectar (reserved from apricots), sugar, vanilla and wine (from the raisins).
• Bring to boil and simmer for 5 minutes.
• Allow to cool completely.
• Drizzle on Baklava.
• Cover and cool for several hours.