I had never made baklava before. In fact, I've only had it one other time in my life. The only thing I was worried about was using Phyllo dough. Me and Phyllo have not been friends in the past. We seemed to have reconciled our differences after this experience though. You really have to be careful to keep the phyllo covered so it doesn't dry out. And generously soak it with butter as you use it.
I was so impressed that this came out as well as it did. It makes a ton, so my husband go to share with his co-workers. It was gone by lunchtime, which is always a good sign.
1/2 cup walnuts (I used pecans!)
1/4 cup bread crumbs
2-1/2 lbs apples, pared and chopped
1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
3/4 cup butter, melted
1/2 of 16-oz pkg phyllo, thawed
1 Tbl water
1/2 cup apple juice/cider
1/2 cup sugar
2-3 Tbl honey
- Place nuts and bread crumbs in food processor. Set aside in small bowl.
- Combine apples, sugar, cinnamon, and nutmeg in large bowl.
- Brush bottom of 13x9x2 pan with melted butter.
- Place a phyllo leaf in the pan and brush with melted butter. Sprinkle with about a tablespoon of the nut mixture. Repeat 6-7 times or until half the phyllo is used.
- Spread apple mixture into pan.
- Top with remaining phyllo, brushing with butter and sprinkling nut mixture between each layer. Brush the top leaf with remaining butter.
- Preheat oven to 400*
- With a very sharp knife, make cuts through the top 3-4 layers to mark pastry. Make one cut lengthwise and five across. Sprinkle with water.
- Place in preheated oven. Then immediately turn heat down to 350* and bake 50 minutes or until pastry is golden and apples are tender.
- Meanwhile, make honeyed apple syrup: Combine 1/2 cup apple juice and 1/2 cup sugar in small saucepan. Bring to boil, lower heat and simmer about 5 minutes. Remove from heat and add 2-3 Tbl honey. Cool.
- Remove pan and cut all the way through markings.
- Pour cooled Honeyed apple syrup over baklava. Cool in pan on wire rack.
check out some of the other recipes I made with all those apples!
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