Apple Baklava
User Reviews
5
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Prep Time
10 mins
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Additional Time
1 hr
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Servings
20 people
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Calories
221 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Apple Baklava
Description
Apple Baklava involves preparing a honey syrup with sugar, water, honey, and lemon juice, simmered to a light consistency. The filling is made by finely pulsing walnuts and combining them with honey and cinnamon for a sweet, spiced mixture. Phyllo sheets are cut to fit an 8x8 inch pan and layered with melted butter between each sheet to build a crisp, flaky base.
After stacking 12 phyllo sheets, the walnut filling is spread evenly, then apple slices are arranged on top. The baklava is scored before baking to allow the syrup to penetrate after baking and to facilitate serving.
Once baked to a golden color, the syrup is poured over the hot baklava and allowed to soak for at least an hour, melding the flavors and softening the layers slightly without losing the crispiness. The use of apples adds moisture and freshness, offering a fruitier contrast to traditional baklava.
This recipe suggests using apples like Honeycrisp or Granny Smith, slicing them thinly to ensure they cook evenly. Unused phyllo dough should be kept covered to prevent drying. Leftovers can be stored at room temperature or refrigerated in warm environments and can be frozen for longer storage.
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 butter melted
- 1 pack phyllo pastry 15 oz or 400g
- 1 1/2 cups walnuts 200g
- 1 teaspoon cinnamon
- 4 tablespoon honey 60g
- 2 apple 200g, peeled, thinly sliced
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!
Notes
- Use apples like Honeycrisp, Fuji, Gala, or Granny Smith, sliced thinly so they cook properly.
- Pecans or almonds can be substituted for walnuts in the filling for a different nutty flavor.
- Keep unused phyllo pastry covered with a damp towel to prevent it from drying out during assembly.
- Score baklava before baking to help syrup absorption and simplify serving individual pieces.
- Allow the baked baklava to sit for at least an hour after pouring syrup to absorb it thoroughly.
- Store leftovers for 2-3 days at room temperature in an airtight container or refrigerate in warm climates.
- Freeze baklava whole or in individual slices wrapped tightly for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20people
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 164mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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