Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. In a medium bowl, combine boiling water and apricots. Let stand for 5 minutes. Strain apricots through a fine-mesh sieve, reserving the liquid and gently pressing on apricots with the back of a large spoon to press out as much liquid as possible. In a large bowl, stir together drained apricots, pistachios, 2 tablespoons brown sugar and the lemon peel. Set aside.
Coat the bottom of a 13-by-9-inch baking pan with cooking spray. Unroll phyllo dough (keep phyllo covered with plastic wrap until needed). Layer 5 or 6 phyllo sheets in the prepared pan, lightly coating the tops of the sheets with cooking spray except for every third sheet which should be brushed with melted butter. Sprinkle with about one-third of the nut mixture. Repeat layering phyllo sheets and sprinkling with nut mixture two more times, coating the top of each phyllo sheet with cooking spray or melted butter.
Layer the remaining phyllo sheets on top of the filling, coating each sheet with cooking spray or butter. Brush the final sheet with butter. Using a sharp knife, cut stacked layers into 24 diamond- or rectangle-shaped pieces.
Bake for about 45 minutes or until golden brown. Cool slightly in pan on a wire rack.
Meanwhile, measure the reserved apricot soaking liquid. Discard enough of the liquid or add water to the liquid to make 2/3 cup total liquid. In a small saucepan, stir together the 2/3 cup apricot soaking liquid, 2/3 cup brown sugar and the nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until reduced to about 1/3 cup. Pour the syrup evenly over the slightly cooled baklava in the pan. Sprinkle top evenly with kosher salt. Re-cut diamonds or rectangles to serve.