Apple baklava
12 servings
Ingredients
| Quantity | 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 |
Directions
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