Apricot and Pistachio Baklawa Parcels

Name: Apricot and Pistachio Baklawa Parcels
Prep time: 30 min
Cook time: 20 min
Yield: 18 mini
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Apricot and Pistachio Baklawa Parcels are the classic Middle Eastern sweet flaky dessert that never disappoints.

PREP TIME

30 minutes

COOK TIME

20 minutes

SERVES

18 mini

About this recipe

These Apricot and Pistachio Parcels are a delicious twist on traditional baklawa. Instead of the usual layered approach, I’ve made them into parcels filled with pistachios and dried apricots, adding a unique flavour and texture to this classic treat. The dried apricots give it a delightful chewiness that perfectly complements the crunch of the pistachios. This isn’t your typical baklawa, but the parcels add an extra layer of crunch and are much easier to make, especially for beginners in the kitchen.

If you love baklawa as much as I do, you’ll want to try these Apricot and Pistachio Parcels. They’re the perfect combination of sweet and nutty, with a hint of fruitiness that makes them stand out. For more baklawa inspiration, check out my favourite Cashew Baklawa fingers from my cousin—a sweet, nutty treat that’s super easy to freeze and perfect for any occasion. The traditional cashew-filled baklawa is so simple to make and shows how versatile this dessert can be. And for something truly unique, experience the sweet fusion of traditional baklawa and cake with my Mini Baklava Cakes—they’re the perfect bite-sized treat for any dessert lover!

Baklawa is frequently referred to as baklava but it is not really the same. There is a difference! Read more.

Ingredients

Main Ingredients

12 sheets filo pastry
150 grams ghee melted
Pistachios (roughly ground) to garnish (extra)
Diced dried apricots to garnish (extra)

Sugar Syrup

1 cup sugar
½ cup water
1 teaspoon lemon juice
2 teaspoon orange blossom water

Pistachio Filling

200 grams pistachio roughly ground
50 grams brown sugar
30 grams (2 tablespoons) dried soft apricots diced
2 teaspoons orange blossom water

Notes from Rouba

You can substitute Orange Blossom water with 1 teaspoon of orange blossom essence.
Apricot and Pistachio Baklawa Parcels can be stored at room temperature (in an airtight container) for 1-2 weeks.
These are best enjoyed once cooled.

Method

Step 1.

Preheat the oven to 190°C. Grease a nonstick 24 mini cupcake tray with approximately 1-2 tablespoons of melted ghee. To make the sugar syrup, place the syrup ingredients in a small saucepan over medium heat. Bring to a boil. Lower the heat and continue to boil for approximately 7-10 minutes until the syrup slightly thickens. Remove from heat and cool completely.

Step 2.

Meanwhile, prepare the filo pastry by stacking 6 sheets of filo on top of each other and cutting them into 9 cm squares.

Step 3.

Place each stack of 6 filo squares into the cupcake tin. Repeat with the remaining 6 sheet of filo.

Step 4.

Combine and mix filling ingredients. Divide filling equally between the filo stacks. Gather the pastry and scrunch them together at the center to form a parcel.

Step 5.

Heat remaining ghee for 1-2 minutes over medium heat until very hot and pour directly over each Baklawa parcel making sure to saturate them well. Bake in preheated oven for approximately 10 minutes or until golden in colour. Remove from the oven and immediately pour 1-2 tablespoons of cooled sugar syrup over each hot baklawa parcel. Garnish with ground pistachio or slivered pistachio and diced dried apricots.