How to make it

  • I tried this recipe last year and found out that the recipe has to set a day or two so the matzah will soak up the syrup, soften and take on all the flavors. If you don't let it age, you will be disappointed.
  • Also remember this is a mock baklava but does resemble a layered pastry type of dessert. But it is delish indeed.
  • Soak matzah only a few minutes to soften in water and lay out on counter and cover with tea towel to keep moist.
  • Matzoh should not be at all soggy, somewhat pliable yes.
  • Mix chopped nuts with sugar and cinnamon ( nuts also can be any favorite combination to include almonds ).
  • In a 9 inch square pan place down a matzah and brush with melted butter, add some nut mixture, sprinkle on some chopped apricots and repeat layers brushing with each matzah with some melted butter , adding nuts, apricots and ending with a top matzoh.
  • Drizzle on some melted butter, sugar, cinnamon and bake 350F about 25 minutes.
  • While baking, combine syrup ingredients, bring to boil and cook until syrupy and thickened about 10 to 15 minutes.
  • Remove baklava from oven and cool to warm and then pour on warm syrup .
  • Let cool completely. When cool, pour on some honey over top of cooled baklava.
  • Cover with foil and let rest a day or two .
  • Carefully cut into squares and lift out carefully on dessert plates .
  • Top with whipped cream if desired or drizzle on some warm honey.
  • Yield 8 servings.

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