Apple Baklava

This crispy golden brown pan of apple pie baklava has layers of phyllo dough, an apple cinnamon walnut filling, and is douses with a honey syrup. SO GOOD!

Course Dessert

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 10

Resting Time 1

Servings people

Calories 221kcal

Author Farah Abumaizar

Ingredients

For the syrup:

1/2 cup sugar
1/2 cup water
1/4 cup honey
squeeze lemon juice

For the baklava:

1/2 cup melted butter
1 pack phyllo pastry 15 oz or 400g
1 1/2 cups walnuts 200g
1 teaspoon cinnamon
4 tablespoon honey 60g
2 apples, peeled and thinly sliced 200g

Instructions

To make the syrup:

In a small saucepan, combine the sugar, water, honey, and lemon juice.
Bring to a boil over medium heat (watch carefully so it doesn’t boil over), reduce the temperature to low, and simmer, uncovered, for 5 minutes.
Set aside to cool until it's time to use it in the recipe. Meanwhile, preheat the oven to 350F (180C).

Make the filling:

In a food processor, pulse the walnuts until it forms fine crumbs, then transfer to a bowl and mix with honey and cinnamon until evenly combined.
Cut the phyllo sheets to the same size as an 8x8 inch pan. Lightly grease the base of the 8x8 inch pan with melted butter, then add one phyllo sheet at a time, brushing each with melted butter before adding the next sheet. Keep the phyllo dough you aren't working with covered with a damp towel or it'll quickly start to dry out and crumble.
Keep going until you have 12 phyllo sheets stacked on the base of the pan. Add all the walnut filling, and spread it out evenly. Top with the thinly sliced apples
Add all the walnut filling, and spread it out evenly. Top with the thinly sliced apples.
Add another sheet of filo dough on top, brush with melted butter and repeat this process with another 12 sheets of filo dough, buttering each.
Use a sharp knife to cut diagonals into the baklava, and pour any remaining melted butter over the top.
Bake for 20 minutes, then reduce heat to 160C, and bake another 35-40 minutes until golden brown all over.
Remove from the oven and pour the syrup evenly all over the hot baklava. Let the pan sit until cooled and syrup is absorbed, at least an hour. Enjoy!

Video

Notes

You can double the recipe and bake it into a 13x9 inch pan

Some good apples to use: Honeycrisp, Fuji, Gala or Granny Smith. Make sure you slice the apples thinly so they cook through.

You can use pecans or almonds instead of walnuts.

Keep unused phyllo pastry covered with a damp kitchen towel to avoid it drying out. Just uncover the sheet you are actively working with.

Score the baklava well before baking so that the syrup gets absorbed all the way through, and so it's easier to serve individual pieces. Once you do pour the syrup on, let the baklava sit until syrup is absorbed, at least an hour.

Storing leftovers: Leftovers will last 2-3 days. Store at cool room temperature in an airtight container, unless you live in a warm environment. In that case, store leftovers in the fridge

Freezing the baklava: Wrap either the entire pan of baklava tightly, or freeze individual slices. It can be frozen for up to 3 months.

Nutrition