Apple Pie Baklava
This Apple Pie Baklava combines tender, buttery cinnamon sugar apple pie filling with layers of crisp honey-soaked phyllo pastry and finely chopped cinnamon sugar nuts. This twist on baklava is a cozy, decadent dessert. Enjoy a slice warm as is, or add a scoop of ice cream for the ultimate dessert. This apple pie baklava makes your house smell like all of the warm and comforting smells of fall as it bakes.
I cannot imagine a more delicious and elegant fall dessert than this Apple Pie Baklava. It’s like the ultimate mashup of flavors. Tender, sweet, homemade apple pie filling is combined with layers of flaky phyllo dough, and finely chopped cinnamon sugar walnuts. A sweet honey syrup is poured over top of the baklava after baking, then left to soak into the layers for a few hours before serving. I’m getting hungry just thinking about it, hehe!
If you are looking for a twist on traditional apple pie, I highly recommend trying this one. I love the fusion of flavors and the contrast in textures between the flaky phyllo dough, crunchy nut layers, and the tender apples. This tastes good as is, but you can also add a scoop of ice cream for the ultimate dessert.
Here is what you will love about this apple pie baklava
- Easy to make – I think this is actually easier to make than apple pie. Pie dough is not my favorite thing to try to roll out, so having the phyllo dough sheets already ready to go, is much easier to me. Of course, if you use store bought pie dough, it makes the process of making apple pie a bit easier. But, overall, while this dessert looks stunning, it is actually quite easy to make. The most time consuming process is peeling and chopping the apples. After that, the apple pie mixture comes together in just a few minutes, then it’s layered on top of the phyllo dough crust and walnuts.
- Twist on traditional apple pie – if you are looking for a twist on traditional apple pie, or just something a bit different, this apple pie baklava will deliver! I love the contrast in textures as well as the mashup of flavors.
- This dessert can be made ahead – this apple pie baklava can be made the day before, and actually it may even be best to do so. The honey syrup needs a few hours to soak into the layers for developing the best texture and flavors. This dessert would be great for your Thanksgiving or Christmas tables, and you can make it the day before to save time.
FAQ
- What kind of apples should I use? You want to use apples that are firm, so that they hold their shape while baking. I used a combination of Pink Lady and Honeycrisp. Pink Lady apples are sweet and tart with a firm texture. Honeycrisp apples aren’t quite as firm, but hold their shape well. Honeycrisp apples are juicy and crisp and provide a good sweet-tart flavor. You can also use Braeburn and Granny Smith. I like using a variety of apples to provide more complex flavor.
- Where do you get phyllo dough? You can find phyllo dough in most grocery stores in the frozen foods section. It’s usually in the desserts section near frozen pie crusts.
- Can I use other nuts in the filling? Of course! I know that the nuts used in Baklava varies by region. You can use a blend of nuts, or all one nut.
Here are a few of my favorite fall desserts
- Pecan Pie Cheesecake
- Pecan Pie Brownies
- Pumpkin Bread with Cream Cheese Frosting
- Pumpkin Cinnamon Rolls
Let me know what you thought!
If you make this Apple Pie Baklava, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
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Apple Pie Baklava
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
Description
This Apple Pie Baklava combines tender, buttery cinnamon sugar apple pie filling with layers of crisp honey-soaked phyllo pastry and finely chopped cinnamon sugar nuts. This twist on baklava is a cozy, decadent dessert. Enjoy a slice warm as is, or add a scoop of ice cream for the ultimate dessert. This apple pie baklava makes your house smell like all of the warm and comforting smells of fall as it bakes.
Ingredients
Apple Filling
- 5 large apples (I used a mixture of Pink Lady and Honeycrisp), peeled and thinly sliced
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- Juice of 1/2 lemon
- 2 tablespoons cornstarch + 1/4 cup water
Nut Filling
- 3 cups walnuts, chopped
- 1 teaspoon cinnamon
- 1/4 cup granulated sugar
Top and Bottom Crust
- 20 phyllo dough sheets, thawed
- 12 tablespoons butter, melted
Honey Syrup
- 1/4 cup honey
- 2 tablespoons granulated sugar
- Juice of 1/2 lemon
- 1/3 cup water
Instructions
1. Preheat oven to 350F.
2. Make the apple pie filling. In a large pot, add the apples, brown sugar, butter, cinnamon, salt, and juice of lemon. In a small bowl or measuring cup, add the cornstarch and water. Whisk to combine. Add into the apple mixture.
Cook the apple mixture over medium heat, until the mixture is thickened, butter is melted and sugar is dissolved.
Remove from heat and allow to cool.
3. Make the nut filling. In a large bowl, add the nuts, cinnamon and sugar. Toss to combine. Set aside.
4. Make the top crust for the apple pie baklava. You will need 10 phyllo sheets to make the top crust. Lay a phyllo dough sheet flat on your countertop, then spread with melted butter. You will be cutting the top layer into the diameter of the 9-inch springform pan, so you do not need to spread the butter all the way to the edges of the phyllo dough sheet. Just the center, large enough for the diameter of a 9-inch pan.
Lay the second phyllo dough sheet down on top of the first sheet. Spread with melted butter (again you just need the center, a large enough area for the diameter of the 9-inch pan).
Repeat with remaining sheets.
When you lay down the final phyllo dough sheet, spread the top with butter.
Place your 9-inch pan on top of the phyllo dough. Use a knife to cut the extra phyllo dough off. I left the top a bit wider than the diameter of the pan, so that I had a little bit extra phyllo dough to scrunch in as the sides.
5. Make the bottom crust. You will need 10 phyllo dough sheets for the bottom crust. Lay a phyllo dough sheet down into a 9-inch nonstick springform pan. Spread the phyllo dough sheet with melted butter.
Lay a second phyllo dough sheet down in the opposite direction of the first sheet. Spread with melted butter.
Repeat with remaining sheets, alternating directions.
When you lay the last sheet down, you do not need to spread melted butter on it.
6. Assemble. Sprinkle half the walnut mixture on top of the phyllo dough bottom crust. Add the apple pie mixture. Add the remaining walnut mixture (your pan will be full!). Scrunch the excess phyllo dough into the center. Place the prepared top phyllo dough crust on top. If the crust hangs over the edges, scrunch the sides in. Before baking, make slices in the top crust. Carefully make 12 slices through the top crust. This is to help ensure that the honey syrup poured over the apple pie baklava after baking soaks through all the way to the bottom. It also helps for slicing and serving, as the phyllo dough gets flaky and crispy after baking.
7. Bake in preheated oven for 50 minutes.
8. While the apple pie baklava bakes, make the honey syrup. In a small saucepan, add the honey, lemon juice, sugar and water. Stir the mixture to combine and bring to a boil over medium heat. Boil for 2 minutes, without stirring. Remove from heat and allow to cool.
9. Pour the cooled syrup over the hot apple pie baklava. Allow to sit for 4-6 hours or overnight at room temperature to allow the syrup to fully soak into the layers and set up.
10. Garnish with chopped pistachios and enjoy!
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Oven
- Cuisine: American, Greek
