Golden, buttery layers of crispy phyllo filled with tender spiced apples, walnuts, almonds, and raisins, all finished with a fragrant honey syrup.
This recipe came about quite by accident! I had some cooked apples left over from extracting natural pectin for a pomegranate jelly, half a package of phyllo from a tiropita, and a jar of syrup left over from galaktoboureko. Rather than let anything go to waste, I decided to make an apple baklava.
And let me tell you, it turned out to be one of the best desserts I’ve ever made!
Sometimes the best things we make in our kitchens are the ones we never planned. And sometimes, yesterday’s leftovers become something truly special.
Apples: Honeycrisp, Granny Smith, or a combination of both would work beautifully. If using especially juicy apples, be sure to cook off the excess moisture before assembling.
Syrup: The contrast between hot baklava and cooled syrup helps the pastry absorb the sweetness without becoming overly soggy.
This recipe has been adapted for a full 9×13-inch baking pan, but you can easily halve it for a smaller batch.
Ingredients:
Apple Filling
4 medium-large apples, peeled if desired and grated
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
4 tablespoons unsalted butter (½ stick)
2 tablespoons all-purpose flour
¼ cup chopped walnuts
½ cup raisins
A splash of brandy
Juice and zest of 1 lemon
Baklava Nut Mixture
1 cup finely chopped walnuts and almonds, combined
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup plain breadcrumbs
1 package of No. 4 phyllo
1 cup unsalted butter (2 sticks), melted
Honey Syrup
3 cups granulated sugar
1½ cups water
1 cinnamon stick
3 whole cloves
Juice and peel of 1 lemon
1 tablespoon honey
Directions:
Baklava Syrup
In a medium saucepan , combine the sugar, water, cinnamon stick, whole cloves, lemon juice, and lemon peel in a saucepan.
Bring to a gentle boil, stirring until the sugar has completely dissolved.
Add the honey and stir to incorporate.
Allow the syrup to simmer gently for approximately 10–15 minutes, until slightly thickened.
Remove from the heat and allow to cool completely. Strain out the cinnamon stick, cloves, and lemon peel.
Apple Filling
Grate the apples and place them in a large bowl.
Add the sugar, cinnamon, cloves, nutmeg, sea salt, flour, chopped walnuts, raisins, brandy, lemon juice, and lemon zest. Toss everything together until well combined.
Melt the 4 tablespoons of butter in a large skillet over medium heat.
Add the apple mixture and cook, stirring frequently, until the apples soften, the raisins plump, and the mixture thickens. Allow most of the excess moisture to evaporate so the filling is moist but not watery, approximately 10–15 minutes.
Remove from the heat and set aside to cool completely.
Baklava Filling
In a bowl, combine the finely chopped walnuts and almonds with the cinnamon, cloves, and plain breadcrumbs.
Mix well and set aside.
Assemble
Preheat the oven to 300°F.
Brush the bottom and sides of a 9×13-inch baking pan with melted butter.
Unroll the phyllo dough and keep it covered with a slightly damp kitchen towel while working to prevent it from drying out.
Place approximately 8 of the phyllo sheets in the bottom of the pan, drizzling each sheet lightly with melted butter.
Sprinkle half of the nut mixture evenly over the phyllo.
Add four of the phyllo sheets, drizzling each layer with melted butter.
Spread the cooled apple filling evenly over the phyllo, then sprinkle with some of the nut mixture.
Add another four phyllo sheets, drizzling each layer with melted butter.
Sprinkle the other half of the nut mixture evenly over the phyllo.
Finish with the remaining phyllo sheets, drizzling each layer with melted butter.
Brush the top generously with butter, making sure to cover the edges.
Using a sharp knife, carefully cut the baklava into squares or diamonds before baking.
Bake at 300°F for approximately 2 hours, or until the phyllo is deeply golden, crisp, and beautifully flaky.
If necessary, rotate the pan during baking for even browning.
Finish the baklava with syrup
As soon as the baklava comes out of the oven, slowly and evenly pour the cooled syrup over the hot pastry, allowing it to seep into the cuts and layers.
You may not need every drop of syrup. Add it gradually, allowing the pastry to absorb it without becoming overly saturated. (I save any extra for my coffee)
Allow the baklava to rest uncovered at room temperature for several hours, preferably overnight, before serving.
This gives the syrup time to settle into the layers while allowing the phyllo to retain its wonderful texture.
Kali Oreksi!
