Apple Walnut Baklava

Apple Walnut Baklava

Baklava seems daunting to many who want to make it, but fortunately, with phyllo dough available in most supermarkets, the hardest part of making Baklava is done. I don't have a kitchen large enough to roll out sheets of baklava either, so don't sweat it. It was always a special day when my mother used to make fresh apple pie at home, it is very much a western dessert, so recently it dawned upon me to crossed two of the most loved pastries into one. The apples blend perfectly into Baklava, adding a fruity element to a traditionally walnut and pistachio dominated dessert. I hope you enjoy this creation.

(If you'd like to make regular Baklava, remove any parts to do with apples)

Floral Syrup

Sugar | 2 Cups
Hot Water | 1 Cup
Lemon Juice | 1 Tbsp
Orange Blossom Water | 1 Tsp
Rose Water | 2 Tsp

- Mix hot water and sugar in a pot on medium high till sugar is dissolved
- Add lemon juice through a sieve, bring mixture to a boil, turn down heat to a simmer (bubbling calmly)
- Simmer for 15 minutes
- Remove from heat, add rose and orange blossom
- Stir well and allow to cool to room temp, then refrigerate.


Phyllo Dough | 1 Package or 24 Sheets (frozen packages need about 4 hours in the fridge to thaw)
Walnuts | 400 grams - finely chopped (use a food processor)
Unsalted Cultured Butter or Regular Unsalted Butter | 1 Cup (have extra on hand)
Ground Cinnamon | 1 Tsp and 1 Tsp
Sugar | 5 Tbsp
Granny Smith Apples | 4 Pieces

- Make the floral syrup ahead of time to allow it to cool
- Mix sugar with 1 Tsp of cinnamon
- Peel apples, core, and slice thinly (1/8 of an inch)
- Toss apples with sugar mixture and place in a colander, set aside for 15 to allow the water from the apples to drain
- Mix prepared walnuts with 1 Tsp of cinnamon, set aside
- Preheat oven to 325F
- Melt butter
- Butter a 9"x13" pan
- Unroll packaged phyllo, cut the pile of sheets in half
- Place the phyllo under a damp cloth to keep them from drying out
- Place one sheet in the pan, butter with a brush and repeat with each layer until you have 10 sheets
- Cover with a handful of walnuts
- Place a sheet of phyllo, butter, then take the apples, squeeze them flat to remove any remaning water, and place a layer of flat apple slices, butter and cover with another layer of phyllo
- Repeat with walnuts, then apples and then a final layer of walnuts (if you run out of nuts, 2 layers works fine)
- Then repeat with layering phyllo and butter until all the sheets are done
- Once layering is complete cut into squares or diamonds (if you want to be fancy)
- Generously butter all the areas that are cut
- Place into over and bake for 40 mins to 1hr, once the tops are puffed and golden, the baklava is done
- Remove from oven, while still hot, pour 1 cup of the syrup over the whole pan, the baklava should be 'swimming' in syrup
- Allow to cool at room temp, if the baklava appears dry you can add more syrup
- You can store baklava loosely covered at room temp for a 4-5 days



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