Apple Pie Baklava with Walnuts
This Apple Pie Baklava is a delightful twist on the classic dessert that combines the rich, flaky layers of traditional baklava with the sweet, tart flavor of apples. Throw in some crunchy walnuts and aromatic cinnamon and you have the ideal Fall dessert.
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
The apple baklavas are best served the day you make them and while still warm.
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.
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.
Nutrition
Calories: 383kcalCarbohydrates: 68gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 328mgPotassium: 204mgFiber: 4gSugar: 39gVitamin A: 53IUVitamin C: 4mgCalcium: 98mgIron: 2mg
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