Apple Pie Baklava with Maple Syrup
A delightful fusion of flaky baklava and comforting apple pie, topped with sweet maple syrup.
Ingredients
Filling
- 3 cups thinly sliced apples (such as Granny Smith)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional) Omit for a nut-free version
Baklava Layers
- 1 package phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted For brushing between layers
Topping
- 1 cup maple syrup For drizzling over the baklava
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the sliced apples with sugar, cinnamon, nutmeg, lemon juice, and vanilla. Set this mixture aside to let the flavors meld.
- Lay out your phyllo dough sheets and cover them with a damp cloth to prevent drying out. Brush a 9x13 inch baking dish with melted butter before arranging the phyllo sheets.
Layering
- Place one sheet of phyllo dough in the baking dish, brushing it with melted butter. Repeat this for about 5-6 layers, brushing each sheet afterwards.
- Layer half of the apple mixture on top of the stacked phyllo, and if using walnuts, sprinkle half of them over the apples.
- Repeat the phyllo layering process with another 5-6 sheets of dough, again brushing each layer with melted butter.
- Top with the remaining apples and walnuts, followed by another layer of phyllo sheets brushed with butter.
- Finish off with 5-6 layers of phyllo on top.
Baking
- Using a sharp knife, carefully cut the baklava into diamond or square shapes.
- Bake in the preheated oven for 30-35 minutes or until golden brown.
Preparing the Syrup
- While the baklava is baking, combine the maple syrup and a tablespoon of water in a small saucepan. Heat until it begins to simmer, then remove it from heat.
- Once the baklava is out of the oven, immediately pour the syrup over the hot baklava. Allow it to cool before serving.
Notes
Keep phyllo dough covered with a damp cloth while working to prevent it from drying. Feel free to experiment with different apple types or add pears for variety. Store leftovers in an airtight container at room temperature for 3-4 days.