Ingredients
- Phyllo Dough: 1 pound
- Apples (Granny Smith or Honeycrisp), peeled, cored, and diced: 4 medium
- Unsalted Butter, melted: 1 cup
- Granulated Sugar: 1/2 cup
- Ground Cinnamon: 2 teaspoons
- Ground Nutmeg: 1/4 teaspoon
- Chopped Walnuts or Pecans: 1 cup
- Maple Syrup: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large bowl, combine diced apples, sugar, cinnamon, nutmeg, and chopped nuts. Toss well to coat.
- Step 2: Brush the bottom and sides of a 9×13 inch baking dish with melted butter. Place one sheet of phyllo dough in the dish, brush with butter, and repeat with about half of the phyllo sheets, layering and buttering each sheet.
- Step 3: Spread the apple mixture evenly over the phyllo dough.
- Step 4: Layer the remaining phyllo sheets on top of the apple mixture, brushing each sheet with butter.
- Step 5: Using a sharp knife, cut the baklava into diamond or square shapes before baking.
- Step 6: Bake for 40-45 minutes, or until golden brown. Once baked, immediately drizzle the maple syrup evenly over the hot baklava. Let cool completely before serving.
Notes
- To maintain maximum flakiness, store leftover apple pie baklava in an airtight container at room temperature, separated by layers of parchment paper.
- For a warm, comforting dessert, gently reheat individual portions in a low oven (around 300°F/150°C) for a few minutes until warmed through, being careful not to burn the phyllo.
- Serve this delightful twist on baklava with a scoop of vanilla ice cream or a dollop of whipped cream to complement the warm spices and maple syrup.
- For easier cutting, lightly dampen the phyllo dough with a spray bottle before layering; this helps to prevent tearing and creates cleaner slices after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American