Apple baklava

Yield: 12 servings

Measure Ingredient
6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons Unsalted butter
6 tablespoons Sugar
½ teaspoon Cinnamon
Nut Mixture:
2½ cup Walnuts, chopped
½ cup Sugar
½ teaspoon Grated lemon peel
½ teaspoon Cinnamon
24 Sheets phyllo dough
½ cup Unsalted butter, melted
2 tablespoons Plain dry bread crumbs
2 tablespoons Honey

Apples give a distinctive twist to this traditional Greek dessert.

Sauteing them first to let the water evaporate ensures a crisp crust.

Prep time: 1 hour plus cooling Baking time: 35 to 40 minutes Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes. Cool.

Nut Mixture: Combine all ingredients in small bowl.

Preheat oven to 400^F. Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap. Brush 13x9-inch metal baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter. Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter.

Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.

With sharp knife, cut lengthwise through pastry and filling into 1½ inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds. Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5

Posted by Bud Cloyd

Submitted By BUD CLOYD On 10-02-94

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