Best 5 Apple Baklava Recipes

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Indulge in the delightful fusion of Greek and Middle Eastern flavors with this delectable Apple Baklava recipe. This unique dessert combines the crispy layers of filo pastry, the sweetness of apples, and the nutty goodness of walnuts, all enveloped in a fragrant honey syrup. As you bite into this heavenly treat, the layers of filo pastry crumble in your mouth, revealing the tender apples and crunchy walnuts, while the honey syrup adds a touch of sweetness that balances the flavors perfectly. This recipe also includes variations such as a Vegan Apple Baklava, a Gluten-Free Apple Baklava, and an Apple Baklava Phyllo Rolls recipe, catering to diverse dietary preferences and ensuring that everyone can enjoy this culinary masterpiece. Whether you're a seasoned baker or a novice in the kitchen, this Apple Baklava recipe is sure to impress your taste buds and become a favorite in your recipe collection.

Let's cook with our recipes!

BAKLAVA



Baklava image

Provided by Michael Symon : Food Network

Categories     dessert

Time 7h30m

Yield about 40 pieces

Number Of Ingredients 8

1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
1/2 teaspoon ground cinnamon, or to taste
1 cup ground zwieback crackers or breadcrumbs
4 sticks unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half
3 cups sugar
1 6-to-8-ounce jar honey
1 to 2 tablespoons fresh lemon juice

Steps:

  • Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.
  • Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
  • Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
  • Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.
  • Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

APPLE-HONEY BAKLAVA



Apple-Honey Baklava image

This baklava was created to honor the delicious combination of apples and honey. The syrup is honey-forward and the filling has less nuts than a classic baklava to allow the apples to shine. Breadcrumbs between the bottom layers of phyllo help absorb any excess moisture from the apples and keep the phyllo crisp, even after being soaked in syrup.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 32 pieces of baklava

Number Of Ingredients 15

1 1/4 cups sugar
2/3 cup orange blossom honey
6 wide strips orange zest, plus 1/4 cup orange juice (from 1 orange)
1 1/4 cups water
4 teaspoons fresh lemon juice
2 sticks unsalted butter
3 Granny Smith apples, peeled and finely chopped
2 tablespoons orange blossom honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup walnut pieces
1 cup unsalted pistachios
1/4 cup plus 2 tablespoons breadcrumbs
24 sheets frozen phyllo dough (from a 16-ounce box), thawed

Steps:

  • Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour.
  • Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375˚ F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool.
  • Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and 1/4 cup breadcrumbs and stir to combine.
  • Melt the remaining 1 3/4 sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs. Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top.
  • Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture. Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each.
  • Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.)
  • Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours.

EASY BAKLAVA



Easy Baklava image

This is simple and easy. Serve it in cupcake papers. It freezes well, too.

Provided by ARVILLALAR

Categories     World Cuisine Recipes     European     Greek

Time 2h

Yield 36

Number Of Ingredients 9

1 pound chopped nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
½ cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  • Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
  • Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
  • Bake in preheated oven until golden brown and crisp, about 50 minutes.
  • While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
  • Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.8 g, Cholesterol 13.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 97.1 mg, Sugar 9.8 g

APPLE STRUDEL BAKLAVA



Apple Strudel Baklava image

I made up this recipe while wanting to use up phyllo dough and apples. The result is a wonderfully fragrant apple dessert with a traditional baklava honey syrup poured over top.

Provided by KelBel

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

4 cups peeled apples, finely diced
1/2 cup brown sugar
1 lemon, juice and zest of
1 teaspoon apple pie spice
1/2 cup chopped pecans
1/4 lb unsalted butter, melted
10 sheets phyllo dough, thawed
2/3 cup water
2/3 cup sugar
1/4 cup honey

Steps:

  • Mix together apples, brown sugar, lemon juice and zest and apple pie spice. Set aside.
  • Brush 9x13 pan with butter. Carefully unfold phyllo dough package. Take one sheet, lay it in pan, brush with melted butter. Repeat four more times.
  • Top with apple mixture and sprinkle chopped pecans on top.
  • Take the remaining five sheets of phyllo and place on top of apples/pecans, one at a time, brushing each with melted butter.
  • Brush top with melted butter and sprinkle with additional apple pie spice. With a very sharp knife, cut the top phyllo sheets into triangles (cutting diagonally across pan).
  • Bake at 350 for 30-40 minutes.
  • Meanwhile, put sugar, honey and water in saucepan. Over medium heat, bring to a boil while stirring. Turn to low and keep warm.
  • Pour warm syrup over apple strudel.
  • Serve warm or cold.

Nutrition Facts : Calories 268.2, Fat 12, SaturatedFat 5.4, Cholesterol 20.3, Sodium 82.1, Carbohydrate 40.9, Fiber 1.8, Sugar 30.4, Protein 1.8

APPLE AND HONEY BAKLAVA



Apple and Honey Baklava image

I just created this amazing dessert last night in preparation for the upcoming holiday of Rosh Hashana, where we eat apples and honey to ensure a sweet year. It's an icky, sticky, gooey mess that tastes amazing, if I do say so myself!

Provided by Mirj2338

Categories     Dessert

Time 1h35m

Yield 20 sticky slices of baklava

Number Of Ingredients 9

12 sheets phyllo pastry
1/2 cup butter or 1/2 cup margarine, melted,for brushing
28 ounces apple pie filling
8 ounces coarsely ground almonds
1 dash cinnamon
2 cups sugar
1 3/4 cups water
2/3 cup honey
cinnamon, to taste (I used about 1 teaspoon)

Steps:

  • Take a sheet of filo dough, wide end facing you, and place it on your work surface.
  • Brush with butter or margarine.
  • Repeat with 5 more sheets, brushing each one with the butter/marg.
  • Spread half the apple pie filling on the layered sheets, leaving a 1/2 inch margin all around.
  • Sprinkle with half the almonds.
  • Sprinkle with a little bit of cinnamon.
  • Fold in the short ends of the sheets on the sides, then carefully roll up the dough, starting with the wide end near you.
  • Brush the seam with butter, and place on a baking sheet, and brush all over with butter.
  • Make sure you brush the ends bits as well.
  • Repeat with the remaining 6 sheets, pie filling, almonds and cinnamon.
  • Roll up and place on the baking sheet about 2 inches away from the first roll.
  • Brush generously with butter.
  • Cut the roll diagonally into about 10-12 slices.
  • You don't have to cut all the way through, but make sure that there are distinct slices.
  • Bake in a preheated 350 degree F oven for 15 minutes.
  • Turn the heat down to 250 degrees F, and bake for another 1 hour.
  • While the pastry is baking, prepare the syrup.
  • Place the sugar, water, honey and cinnamon in a pot that is twice the volume of the syrup ingredients.
  • Bring to a boil, and boil away for about 5 minutes.
  • Watch out, it can boil up fast.
  • Remove the pastry from the oven and pour half of the syrup over the 2 rolls.
  • Wait about 10 minutes for the pastry to absorb the syrup, then pour the rest.
  • You may have to baste a bit.
  • Let cool until you can touch the pastry without burning yourself.
  • Cut the slices the rest of the way through.
  • Serve, making sure there's lots of napkins for the sticky fingers.

Nutrition Facts : Calories 298.9, Fat 11.7, SaturatedFat 3.6, Cholesterol 12.2, Sodium 147, Carbohydrate 48.2, Fiber 2.1, Sugar 35.4, Protein 3.6

Tips:

  • Use fresh apples: Fresh, crisp apples hold their shape better during baking and provide a more vibrant flavor.
  • Slice the apples thinly: This will help them cook evenly and prevent them from becoming mushy.
  • Use a variety of spices: The combination of cinnamon, nutmeg, and cloves gives baklava its characteristic warm and inviting flavor.
  • Use a good quality filo dough: Filo dough that is too thick or dry will not bake properly and will be difficult to work with.
  • Brush the filo dough with melted butter: This will help it to brown and become crispy.
  • Do not overbake the baklava: Overbaking will dry out the baklava and make it tough.
  • Let the baklava cool completely before cutting it: This will allow the syrup to set and prevent the baklava from falling apart.

Conclusion:

Apple baklava is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a perfect way to use up leftover apples and is a great addition to any holiday table. With its flaky filo dough, sweet apple filling, and rich syrup, apple baklava is sure to be a hit with everyone who tries it.

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