Hi there, I’m Sara, a mom of three who truly believes food is love. Few things make me happier than creating special desserts for my family. Combining two beloved classics?
Pure magic! That’s precisely how our incredible apple pie baklava came to be. One chilly autumn evening, I craved the cozy comfort of apple pie with the delightful crunch of baklava.
My kitchen became a happy laboratory. What emerged was a dessert everyone adored. This apple pie baklava recipe delivers all the warm, spiced apple goodness you love from a classic pie.
It’s wrapped in flaky, buttery phyllo, drenched in fragrant sweet syrup. It’s a showstopper, yet surprisingly straightforward. Your family will absolutely love this unique apple pie baklava!
WHY YOU’LL LOVE THIS RECIPE
You definitely want this apple pie baklava in your dessert collection. First, it perfectly combines the best of both worlds: comforting baked apples with crisp, exotic baklava. This apple pie baklava also makes a fantastic conversation starter.
It looks impressive, ideal for holidays or potlucks. Plus, my version of apple pie baklava is quite manageable for home bakers. Finally, it fills your home with the most incredible aroma!
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apple pie baklava
- Total Time: 2 hours
- Yield: 20 servings 1x
Description
Lidia's Apple Pie Baklava combines the cozy comfort of apple pie with the delightful crunch of baklava. This dessert features warm, spiced apple goodness wrapped in flaky, buttery phyllo dough and drenched in a fragrant sweet syrup. It's an impressive yet manageable recipe, perfect for holidays and potlucks.
Ingredients
3 large Apples
0.25 cup Granulated Sugar
1 tsp Ground Cinnamo
0.25 tsp Ground Nutmeg
1 tbsp Fresh Lemon Juice
1 lb Frozen Phyllo Dough
1 cup Unsalted Butter, Melted
1 cup Walnuts or Pecans, Finely Chopped
0.5 tsp Ground Cinnamo
1 cup Granulated Sugar
1 cup Water
2 Cinnamon Sticks
1 tbsp Fresh Lemon Juice
Instructions
- Prepare the Apple Filling: In a medium saucepan, combine diced apples, ¼ cup sugar, 1 tsp cinnamon, nutmeg, and 1 tbsp lemon juice. Cook over medium heat for 8-10 minutes, stirring occasionally, until apples soften slightly but still hold their shape. Remove from heat and let cool completely
- Make the Syrup: In a small saucepan, combine 1 cup sugar, water, and cinnamon sticks. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in lemon juice. Remove from heat and let cool completely
- Prepare Phyllo and Nuts: Thaw phyllo dough according to package directions. Melt butter. In a small bowl, combine chopped nuts and ½ tsp cinnamo
- Assemble the Baklava: Preheat oven to 350°F (175°C). Brush a 9×13 inch baking pan with melted butter. Lay a single sheet of phyllo dough in the pan, brush lightly with butter. Repeat this process for 8-10 sheets
- Add Filling: Spread half of the nut mixture evenly over the buttered phyllo layers. Gently spread half of the cooled apple filling over the nuts
- Layer More Phyllo: Place 4-5 buttered phyllo sheets over the apple filling
- Add Second Filling Layer: Spread the remaining nut mixture, then the remaining apple filling
- Top with Phyllo: Layer the remaining 8-10 phyllo sheets, buttering each one as you go. Brush the top layer generously with butter
- Cut the Baklava: Using a sharp knife, carefully cut the apple pie baklava into diamond or square shapes, all the way through to the bottom
- Bake: Bake for 50-60 minutes, or until the top is golden brown and crisp
- Syrup and Serve: Immediately after removing from the oven, slowly pour the cooled syrup evenly over the hot apple pie baklava. Allow it to soak in for at least 4 hours, or ideally overnight, before serving
Notes
Work quickly with phyllo dough; keep unused sheets covered with a damp cloth.
Don't skimp on butter; it gives the phyllo its signature flakiness.
Ensure baklava is hot and syrup is cold for maximum absorption and crispness.
Use a very sharp knife to cut before baking for clean, beautiful pieces.
Store at room temperature in an airtight container for 3-4 days, or refrigerate up to a week. Flavors deepen over time.
Serve at room temperature. To warm, use a low oven (250°F / 120°C) for a few minutes.
This recipe is fantastic made a day or two in advance. The syrup soaks in beautifully.
For best results, use firm, slightly tart apples like Honeycrisp, Fuji, or Granny Smith.
You can freeze unbaked baklava for up to a month. Bake from frozen, adding 15-20 minutes to baking time, then pour cooled syrup over hot baklava.
- Prep Time: 45 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: apple pie, baklava, dessert, autumn, holiday, potluck, sweet, phyllo, nuts, cinnamon
INGREDIENTS YOU’LL NEED
| For the Apple Filling | For the Baklava | For the Syrup |
|---|---|---|
| 3 large apples (Fuji, Honeycrisp, or Granny Smith), peeled, cored, diced | 1 lb (approx. 20-25 sheets) frozen phyllo dough, thawed | 1 cup granulated sugar |
| ¼ cup granulated sugar | 1 cup unsalted butter, melted | 1 cup water |
| 1 tsp ground cinnamon | 1 cup walnuts or pecans, finely chopped | 2 cinnamon sticks |
| ¼ tsp ground nutmeg | ½ tsp ground cinnamon (for nuts) | 1 tbsp fresh lemon juice |
| 1 tbsp fresh lemon juice |
SUBSTITUTIONS & VARIATIONS
This apple pie baklava recipe offers wonderful flexibility. Feel free to experiment! Instead of walnuts, try pecans or a nut mix for your apple pie baklava.
If you prefer different apples, use them; just adjust sugar. For extra flavor, add a pinch of cardamom to your apple filling. You can also infuse the syrup with orange zest or star anise. Some even add crushed Biscoff cookies with the nuts for an extra spice kick in their apple pie baklava.
While experimenting with new twists on classic desserts, you might also enjoy exploring other delightful apple-based creations. For instance, the comforting flavors of an Irish apple cake with a rich custard sauce offers another fantastic way to enjoy this versatile fruit.
STEP-BY-STEP INSTRUCTIONS
Creating this delicious apple pie baklava is a joyful process.
- Prepare the Apple Filling: In a medium saucepan, combine diced apples, ¼ cup sugar, 1 tsp cinnamon, nutmeg, and 1 tbsp lemon juice. Cook over medium heat for 8-10 minutes, stirring occasionally, until apples soften slightly but still hold their shape. Remove from heat and let cool completely.
- Make the Syrup: In a small saucepan, combine 1 cup sugar, water, and cinnamon sticks. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in lemon juice. Remove from heat and let cool completely.
- Prepare Phyllo and Nuts: Thaw phyllo dough according to package directions. Melt butter. In a small bowl, combine chopped nuts and ½ tsp cinnamon.
- Assemble the Baklava: Preheat oven to 350°F (175°C). Brush a 9×13 inch baking pan with melted butter. Lay a single sheet of phyllo dough in the pan, brush lightly with butter. Repeat this process for 8-10 sheets.
- Add Filling: Spread half of the nut mixture evenly over the buttered phyllo layers. Gently spread half of the cooled apple filling over the nuts.
- Layer More Phyllo: Place 4-5 buttered phyllo sheets over the apple filling.
- Add Second Filling Layer: Spread the remaining nut mixture, then the remaining apple filling.
- Top with Phyllo: Layer the remaining 8-10 phyllo sheets, buttering each one as you go. Brush the top layer generously with butter.
- Cut the Baklava: Using a sharp knife, carefully cut the apple pie baklava into diamond or square shapes, all the way through to the bottom.
- Bake: Bake for 50-60 minutes, or until the top is golden brown and crisp.
- Syrup and Serve: Immediately after removing from the oven, slowly pour the cooled syrup evenly over the hot apple pie baklava. Allow it to soak in for at least 4 hours, or ideally overnight, before serving.
PRO TIPS FOR SUCCESS
Mastering specific baking techniques, like handling delicate phyllo dough or ensuring the right temperature for syrup, is key to stunning results. Similarly, understanding the nuances of presentation can transform a simple treat, much like the clever layering in pineapple upside-down sugar cookies creates an impressive visual and flavor profile.
STORAGE & REHEATING TIPS
Your delicious apple pie baklava stores beautifully. Keep it at room temperature in an airtight container for 3-4 days. For longer storage, refrigerate up to a week.
The flavors of this apple pie baklava often deepen over time. I typically enjoy baklava at room temperature to preserve crispness. If warming, use a low oven (250°F / 120°C) for a few minutes, watching carefully.
WHAT TO SERVE WITH THIS RECIPE
Just as thoughtful accompaniments elevate your apple pie baklava, considering diverse dietary needs can expand your dessert repertoire significantly. If you’re looking for another comforting apple treat that caters to specific preferences, The Ultimate Gluten-Free Apple Crumble offers a delicious and inclusive option perfect for any gathering.
FAQs
Can I make apple pie baklava ahead of time?
Absolutely! This apple pie baklava is fantastic made a day or two in advance. The syrup soaks in beautifully, making it even more delicious.
What kind of apples are best for apple pie baklava?
For the best apple pie baklava, use a firm, slightly tart apple like Honeycrisp, Fuji, or Granny Smith. They hold their shape well and provide a nice balance to the sweetness.
Is apple pie baklava difficult to make?
Not at all! While it might seem intricate, assembling apple pie baklava is mainly about layering. Just handle the phyllo gently, and you’ll be fine.
Can I freeze apple pie baklava?
Yes, you can freeze unbaked baklava. Wrap it tightly and freeze for up to a month. Bake from frozen, adding about 15-20 minutes to the baking time. Pour cooled syrup over the hot baked apple pie baklava.
The creation of apple pie baklava exemplifies the exciting trend of culinary fusion, where distinct food traditions are brought together to form innovative dishes. This delightful dessert combines the comforting, spiced fruit flavors of American apple pie with the delicate, honeyed layers of Middle Eastern baklava.
NUTRITION INFORMATION (PER SERVING)
This is an estimated nutritional value for one slice of apple pie baklava.
| Nutrient | Amount |
|---|---|
| Calories | 350-400 |
| Total Fat | 20-25g |
| Saturated Fat | 10-12g |
| Cholesterol | 40-50mg |
| Sodium | 100-120mg |
| Total Carbohydrates | 40-50g |
| Dietary Fiber | 2-3g |
| Total Sugars | 25-30g |
| Protein | 4-5g |