Apricot Baklava Strudel (Week 23)

Thanks you Sunset Magazine for showing up at the same time as a big bag of fresh Honey Rich apricots. With a but of my Dad's almonds and some of their honey we have a perfect Sunday treat for our early Father's Day celebration.

On our menu (because my Dad and my Hubby get their favorites) are my peach salsa with homemade chips, lamb and beef kabobs, pasta with my Mom's knock out red sauce, hobotnice on field greens and grilled asparagus.... and the Apricot Baklava Strudel!

Apricot Baklava Strudel

• 1/3 c. honey (from my Dad's almond bees)
• 1/2 c. sugar divided in two parts
• 12 oz ripe apricots, quartered
• 1/2 c. each raw almonds and pistachios
• 1/2 tsp. cardamon
• 10 sheets of filo dough (12x17 inches
• 1/2 c. melted butter

Preheat the oven to 375.  Bring honey and 1/4 c. sugar to a simmer in a sauce pan.  Stir to blend.  Remove from heat and add to apricots, then set aside.  Whirl nuts with cardamon and 1/4 c. sugar in a food processor till mostly ground. n Set aside 2 Tbsp. of this for topping.

Lay a piece of parchment paper on the work surface.  Working with 1 sheet at a time, set o the paper, brush with butter, sprinkle a scant amount of nuts and repeat, stacking the filo and pressing down to seal.

After 10 sheets are down, spoon the apricot mixture along the long side and roll up.  Arrange roll on the diagonal on a rimmed baking sheet lined with parchment.  Brush with honey mixture and sprinkle with remaining nut mixture.

Bake until golden brown and juices are bubbling.  About 12 to 15 minutes.  Let cool completely before slicing.