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Apple Baklava

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Apple Baklava

6 Golden Delicious apple 6 Granny Smith apples 2 tb unsalted butter 6 tb sugar 1/2 ts cinnamon Nut Mixture: 2 1/ 2 c walnuts, chopped 1/2 c sugar 1/2 ts Grated lemon peel 1/2 ts cinnamon 24 Sheets phyllo dough 1/2 c unsalted butter, melted 2 tb Plain dry bread crumbs 2 tb Honey

Apples give a distinctive twist to this traditional Greek dessert. Sauteing

them first to let the water evaporate ensures a crisp crust. Prep time: 1

hour plus cooling Baking time: 35 to 40 minutes 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. Preheat oven to 400^F. 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

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 sharp knife,
cut lengthwise through pastry and filling into 1 1/2 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 serving


Contributed by: Edit

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