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