1. Thaw one package of phyllo dough, following thawing instructions on package.
   16 oz package of Athens Phyllo Dough Sheets

Apple Pie Filling

1. Peel and core 6 medium apples and using a stand mixer with a shredder attachment on medium speed, shred the apples. Add 1/2 cup powdered sugar, cinnamon and nutmeg to the apples. Let it rest for 10-15 minutes.
   425 grams apples peeled, cored and shredded, 90 grams powdered sugar spooned and leveled, 1 Tbsp cinnamon, 1/2 tsp nutmeg
2. Place the walnuts and pecans in a food processor and pulse until they are coarsely ground.
   175 grams walnuts, 150 grams pecan halves
3. Strain the apples and keep the juice for the apple syrup; you should be left with 1/2-1 cup (118mL-237mL) of liquid (depends on type of apples and how ripe they were). Add the nut mixture and the remaining powdered sugar to the bowl of shredded apples and toss until they’re evenly distributed.

Apple Syrup

1. If there is less than 1 cup of apple liquid, add some water or extra apple cider to make it 1 cup (237mL). Pour it into a small saucepan and add in the granulated sugar.
   120 mL apple cider strained from apples in the filling, 100 grams granulated sugar
2. Bring the mixture to a boil and then allow it to simmer on medium-low heat, for 5 five minutes. It will thicken slightly. Stir every minute or so, so the cinnamon doesn’t burn. Remove the syrup from the heat and allow it to cool completely to room temperature.

Assemble

1. Preheat the oven to 350F/177C convection (325F/163C conventional) and butter a 9x13x2” pan. Trim the phyllo to be the exact size of the pan and then cover them back up with a damp tea towel.
2. Take the first sheet of phyllo and place it in the prepared pan, pressing it against the edge of the pan. Lightly brush the sheet with melted butter and repeat that with 11 more sheets of phyllo (totaling to 12).
   227 grams salted butter melted
3. Evenly spread 1/3 of the apple filling on top of the phyllo and then repeat the process using only 6 sheets of phyllo. Top with another 1/3 of the apple filling and repeat the phyllo layers with 6 sheets again. Top with the last 1/3 of the apple filling and repeat with 12 sheets of phyllo (buttering the top layer too).
4. The layers should look like:
   12 sheets Athens phyllo dough
   1/3 apple pie filling
   6 sheets Athens phyllo dough
   1/3 apple pie filling
   6 sheets Athens phyllo dough
   1/3 apple pie filling
   12 sheets Athens phyllo dough
5. Use a large serrated knife to slice the baklava into 24 diagonal slices and bake for 45 minutes, until the phyllo looks golden brown. Remove the baklava from the oven and while it’s still hot, pour the cooled syrup on top, making sure to evenly coat each slice. Top with some extra chopped nuts.
6. Allow the baklava to cool for 3-4 hours, or overnight, at room temperature before serving.