This recipe for individual servings of Apple Pie Baklava is a delightful twist on the classic dessert. It combines the rich, flaky layers of traditional baklava with the sweet, tart flavor of apples. Throw in some crunchy walnuts, honey and aromatic spices and you have an ideal Fall dessert.
This post may contain affiliate links. Please refer to the terms page for more information.
This recipe makes six individual servings of apple baklava. For the best taste experience serve these little goodies while still warm.
Jump to:
Apple pie baklava ingredients
Gather the following ingredients for your individual servings of Apple Baklava:
- Phyllo dough: you need six sheets of dough (16" x 18" each) to make the apple pie baklava. Defrost according to the manufacturer's instructions. Bring to room temperature before assembling baklavas.
- Unsalted butter: butter is used in the apple filling and to brush sheets of phyllo dough.
- Granulated sugar & brown sugar
- Apples: use crisp baking apples such as Granny Smith, Honey Crisp, Gala, etc... Peel, core and chop the apples into ¼" pieces.
- Ground cinnamon and ground nutmeg
- Cornstarch & water: cold water and cornstarch are mixed together to create a thickener for the apple filling
- Honey
- Walnuts: toasted and chopped finely
See recipe card for quantities.
Prepare phyllo dough
The key to a successful baklava is in handling the phyllo dough. In order to achieve the delicate, flaky texture synonymous with baklava follow the steps below before starting the apple pie baklava recipe:
- Defrost phyllo: follow the defrosting instructions on the box of phyllo dough you purchased. Typically this includes removing box from freezer and placing in fridge for four hours.
- Bring phyllo to room temperature: Remove phyllo box from fridge and place on a countertop for 2 hours. Note: phyllo dough must be at room temperature for best results.
- Prevent phyllo from drying out: remove dough from box, unwrap and unroll onto countertop. Immediately cover unrolled thawed phyllo with plastic wrap. Next place a damp towel over the plastic wrap. Keep phyllo covered until needed. Uncover to remove sheets as needed then promptly recover remaining dough.
Apple pie baklava instructions
Follow these instructions to make the Apple Pie Baklava:
Step 1: Create apple filling: Stir together cold water and cornstarch - set aside. Combine apple chunks, butter, brown sugar, cinnamon and nutmeg in a saucepan. Place on stovetop over medium heat and stir until the mixture begins to bubble. Add cornstarch/water and stir until thickened (approximately 1 minute). Set aside and cool to room temperature.
Create walnut filling: In a separate bowl, combine chopped walnuts, honey and ground cinnamon.
Step 2: Take one sheet of phyllo dough and place on a cutting surface - be sure to replace damp towel over remaining pieces. Brush phyllo generously with melted butter. Sprinkle 1 teaspoon of granulated sugar over dough.
Step 3: Fold phyllo dough in half so the short sides meet. Brush dough again with butter. Cut dough down the middle.
Step 4: Pick up one piece of dough and lay across the other piece to form a cross.
Step 5: Carefully lift dough and place in the cavity of a well-buttered muffin pan. Gently press dough into cavity. Fill dough in the following order: 1) add 1 Tablespoon walnut filling, 2) add 3 Tablespoons apple filling and 3) add 1 more Tablespoon of walnut filling.
Step 6: Take excess phyllo dough from top of muffin pan and scrunch together to seal. Repeat filling and sealing for remaining five muffin pan cavities. Bake in preheated 325℉ oven for 25 - 30 minutes. Tops should be golden brown. Remove from oven and place muffin pan on a wire rack. Let cool for 15 minutes.
Step 7: After 15 minutes, remove each apple pie baklava from muffin pan and place on a serving dish. Add a scoop of ice cream, drizzle with honey or caramel, sprinkle with toasted walnuts, etc... and serve while warm.
Top Tips
- Phyllo dough will dry out if left uncovered. Remember to always replace plastic wrap and damp towel after removing a piece of dough.
- Be sure to seal tops of the pastry before baking. Scrunch together well to prevent the phyllo from separating during baking.
Storage
The apple baklavas are best served the day you make them and while still warm.
To make ahead: 1) assemble baklavas in the muffin pan, 2) wrap pan and place in fridge for up to 2 days, 3) bake just before ready to serve.
FAQ
What is the history of baklava?
More apple dessert recipes
Looking for more desserts with apples? Check out these recipes:
I hope you enjoy these Apple Pie Baklava desserts as much as my friends and family do!
📋 Recipe
Apple Pie Baklava with Walnuts
Equipment
- 1 Saucepan
- 1 Standard size muffin pan (6 cavity pan)
- Bowls, measuring cups and spoons
- Pastry brush
- Knife
- Kitchen towels dampened to keep phyllo from drying out
Ingredients
Pastry
- 6 Sheets Filo dough
- ¾ Cup Butter Melted and cooled slightly
- 2 Tablespoons Granulated sugar
Apple Filling
- 1 Tablespoon Butter
- 4 Medium Apples Use baking apples such as Granny Smith, Honey Crisp, Gala, etc...
- 3 Tablespoons Brown sugar Use light brown sugar
- ½ teaspoon Ground cinnamon
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water Use cold water
Walnut Filling
- ¾ Cup Walnuts Toasted and finely chopped
- ½ teaspoon Ground cinnamon
- 2 Tablespoons Honey
Instructions
Prepare Phyllo Dough
- Defrost phyllo according to manufacture's instructions and bring to room temperature before using.
- Remove dough from box, unwrap and unroll onto countertop. Immediately cover unrolled thawed phyllo with plastic wrap. Next place a damp towel over the plastic wrap. Keep phyllo covered until needed. Uncover to remove sheets as needed then promptly recover remaining dough.
Preheat Oven / Prepare pan
- Preheat oven to 325℉.
- Generously grease each cavity of the muffin tin (brush with butter or apply baking spray).
Prepare Apple Filling
- Peel, core and chop apples into cubes approximately ¼".
- Stir together cold water and cornstarch - set aside.
- Place apple chunks, butter, brown sugar, cinnamon and nutmeg in a saucepan. Place on stovetop over medium heat and stir until mixture begins to bubble.
- Add the cornstarch/water and stir until thickened (approximately 1 minute). Set aside and cool to room temperature.
Prepare Walnut Filling
- Combine chopped walnuts, honey and ground cinnamon. Set aside.
Assemble Apple Pie Baklava
- Take one sheet of phyllo dough and place on a cutting surface - be sure to replace damp towel over remaining pieces. Brush phyllo generously with melted butter. Sprinkle 1 teaspoon of granulated sugar over the dough.
- Fold the phyllo dough in half so the short sides meet. Brush dough again with butter. Cut dough down the middle.
- Pick up one piece of the dough and lay it across the other piece to form a cross.
- Carefully pick up dough and place it in a cavity of the muffin tin. Gently press the dough into the cavity.
- Fill dough in the following order: 1) add 1 Tablespoon of the walnut filling, 2) add 3 Tablespoons of apple filling and 3) add 1 more Tablespoon of the walnut filling.
- Take excess phyllo dough on top of the muffin tin and scrunch together to seal.
- Repeat for remaining five muffin tin cavities.
Bake and Serve
- Bake in preheated 325℉ oven for 25 - 30 minutes. The tops will be golden brown.
- Remove from oven and place pan on a wire rack. Let cool for 15 minutes.
- Remove each baklava from the muffin tin and place on a serving dish. Add a scoop of ice cream, drizzle with honey or caramel, etc... and serve while warm.
Notes
To make ahead: 1) assemble the baklavas in the muffin pan, 2) wrap the pan and place in fridge for up to 2 days, 3) bake just before ready to serve.
Kimberley Asante says
This Apple Baklava recipe is absolutely delicious! I love the unique twist of adding apples to the traditional layers—perfect for a sweet and crispy treat. Thanks for sharing this creative dessert!