Awesome Apple Baklava
This Baklava recipe is classic Greek baklava. It can be sweet as a dessert, or savory as an appetizer. Phyllo pastry gives a crispy texture, using both golden delicious and Granny Smith apples makes the filling sweet, slightly sour, and very tasty. The Walnut layer adds another nuttiness, crunchiness, and richness. A delicious and light dessert that you can serve on any occasion.
Yield
12 servingsPrep
1 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
apples
golden delicious |
*
|
|
| 6 |
Granny Smith apples
|
*
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 6 | tablespoons |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| Nut mixture | |||
| 2 ½ | cups |
walnuts
chopped |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | pound |
phyllo (filo) pastry sheets
about 24 sheets |
|
| ½ | cup |
butter, unsalted
melted |
|
| 2 | tablespoons |
bread crumbs
plain, dry |
|
| 2 | tablespoons |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
apples
golden delicious |
*
|
| 6 | each |
Granny Smith apples
|
*
|
| 3E+1 | ml |
butter, unsalted
|
|
| 9E+1 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| Nut mixture | |||
| 591 | ml |
walnuts
chopped |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
cinnamon
|
|
| 453.6 | g |
phyllo (filo) pastry sheets
about 24 sheets |
|
| 118 | ml |
butter, unsalted
melted |
|
| 3E+1 | ml |
bread crumbs
plain, dry |
|
| 3E+1 | ml |
honey
|
|
Directions
Apples give a distinctive twist to this traditional Greek dessert. Sauteing them first to let the water evaporate ensures a crisp crust.
APPLE LAYER:
Peel and slice apples.
Melt butter in Dutch oven over high heat. Add apples, sugar, and cinnamon; cook, stirring occasionally until apples are tender and juices are evaporated 15 to 20 minutes. Cool.
NUT MIXTURE:
Combine all ingredients in small bowl.
ASSEMBLE BAKLAVA:
Preheat oven to 400℉ (200℃).
Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap. Brush 13x9-inch metal baking pan with butter.
Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter.
Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.
Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter.
Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.
With a sharp knife, cut lengthwise through pastry and filling into 1½ inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds.
Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack.
Serve warm or at room temperature with whipped or ice cream. Makes 12 servings.
