Apple Baklava is made with Athens phyllo dough sheets, apple pie filling, chopped nuts & apple syrup.

apples powdered sugar cinnamon nutmeg walnuts pecan halves



apple cider granulated sugar


phyllo dough sheets

STEP 1: Thaw one package of phyllo dough, following thawing instructions on package.

STEP 2: Peel, core, & shred apples. Add powdered sugar, cinnamon & nutmeg. Let it rest for 15 min.

STEP 3: Place the walnuts & pecans in a food processor & pulse until coarsely ground.

STEP 4: Strain apples & keep the juice for the apple syrup. Add nut mixture to shredded apples & toss until evenly coated.

STEP 5: Bring apple liquid & granulated sugar to a boil & then simmer for 5 min. Remove & allow to cool.

STEP 6: Butter a 9x13x2” pan. Trim phyllo to be exact size of pan. Place 1st sheet of phyllo in prepared pan. Lightly brush with melted butter & repeat with 11 more sheets.

STEP 7: Evenly spread 1/3 of the apple filling on top of phyllo & repeat the process using only 6 sheets of phyllo.

STEP 8: Top with another 1/3 of the apple filling & repeat with 6 sheets of phyllo. Top with the last 1/3 of the apple filling & repeat with 12 sheets of phyllo. Buttering the top layer.

STEP 9: Slice baklava into 24 diagonal slices & bake at 350F for 45 minutes. Remove from oven & while it’s still hot, pour cooled syrup on top. Top with extra chopped nuts.

STEP 10: Allow the baklava to cool for 3-4 hours, or overnight, at room temperature before serving.

Click the link below for the full recipe!