Baklava with Apricot Compote

Separate the sheets of filo dough carefully, trim to the size of the baking pan and cover with a damp cloth. Finely grind the walnuts and almonds in a food processor and set aside. Grind the pistachios in the processor somewhat coarser than the other nuts.

Preheat the convection oven to 200°C (approximately 400°F).

Beat the egg white until stiff, then fold in the honey, nuts, cinnamon and rosewater. Brush a 25 x 25 cm baking pan with some butter, and layer the sheets of dough and nut mixture. Brush each pastry sheet with butter. Finish with 2-3 sheets of pastry.

Bake in the preheated oven for about 30 minutes. Meanwhile, boil the sugar with 125 ml (approximately 1/2 cup) of water in a saucepan, turn down the heat and simmer for 1 minute. Remove from the heat, let cool slightly and stir in the lemon juice.

Remove the finished baklava from the oven and soak with the syrup while still hot. Set aside to cool.

Blanch the apricots in boiling water, drain, peel, cut in half, remove the pits and cut into strips. Melt the butter in a frying pan, add the apricots, sprinkle with sugar and lightly caramelize. Deglaze with the wine, boil down and season with cinnamon. Remove from the heat and let cool.