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  • Apple Baklava

Apple Baklava


  • 1 package phyllo dough, defrosted
  • 4 Opal Apples, peeled, cored and grated
  • 1/4 cup and 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups walnuts, finely chopped
  • 1 1/2 cups pecans, finely chopped
  • 1 stick unsalted butter, melted


  • 1 cup apple cider (from strained apples)
  • 1/4 cup maple syrup
  • 1/4 cup sugar
  • Pinch of salt


In a mixing bowl, combine the apples, sugar, lemon juice, cinnamon and nutmeg. Rest for 15 minutes then strain the apple mixture with a mesh strainer. Reserve the liquid to use for the syrup. Fold the ground nuts into the apple mixture.

Preheat oven to 350F degrees. Butter a 9x13x2 pan.

Cover the phyllo sheets with a damp cloth. Working quickly, place one sheet of phyllo evenly onto the bottom of the pan and brush the melted butter evenly over the sheet. Repeat this process with 7 more sheets.

Spread 1/3 of the apple filling over the top. Repeat the process of using 8 sheets if phyllo followed by the apple filling and ending with a top layer of 8 phyllo sheets.

Using a sharp knife cut the baklava into 24 diagonal slices. Bake for 45 minutes until golden brown.

While the baklava is baking, make the syrup by heating the apple cider, maple syrup, sugar and salt together to a low boil. Cook for 5 minutes and cool until ready to use. Once the baklava is baked, remove from oven and pour the syrup over the top. Cool until room temperature to serve.

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