Oh, the Baklava! The Turkish, flaky cake that has won the hearts of people around the world. The paper-thin dough sheets that make filo always turn into flaky, crunchy, and delightful baked treats.
Did you know filo dough is called that way for the Greek name for leaf? And it’s because rolling dough as thin as possible required quite technical skills! Today you can buy filo dough in the supermarket, both fresh and frozen. In the modern world, the dough is rolled by machine, but the result is as glorious as ever.
So, what goes into our luscious Apple Baklava?
You’ll need filo dough. It usually comes in large packets. It is different from puff pastry, so ask if you must.
The light green Granny Smith apples are perfect for this dessert, although you can use any apple you can find. Granny Smith apples are characteristically tart, and we’ll need their acidic backbone to balance baklava’s, unctuous sweetness. These apples also remain firm after backing, so you won’t end up with a slushy mess.
Although some baklava recipes call for honey, we’ll use sugar syrup with little bit of vanilla and lemon to finish our dessert; it’s just as sweet and less distracting, I leave all the apple and walnut flavors to shine through.
Baklava can have all kinds of dried fruit, dates, nuts, and berries, but for me, there’s nothing like a freshly baked apple baklava. The tanginess of the apples and their natural sweetness makes this a dessert that pleases both, Easter European palates and modern, American tastes too.
What you’ll need
For this recipe, you’ll need lots of patience! This is no easy project. Peeling and grating the apples takes time, but there’s no way around it. Once you start, you’ll see it’s quite fun, and the result will give you great satisfaction.
Gently layering the filo sheets is also a meticulous process that pays out. Remember to keep the sheets you’re not using well covered.
Other than that, you’ll need plenty of space, a cooking brush, and a baking pan.
Pro tips
- If your apples are yellow, they’re already overripe. Their texture will not be the same. Try to use bright green apples instead.
- You’ll be brushing lots of melted butter, spread evenly, and don’t miss a spot. Don’t overdo it either; good baklava is all about an even distribution of ingredients.
- I know you don’t want to wait, but it’s essential that you let your baklava rest for a whole day, the result will be flaky, homogeneous baklava of restaurant quality.
Apple Baklava
Ingredients
1 lb fillo dough (thawed)
1–1/4 cup of butter (melted)
3 lb granny smith apples
1.5 cups walnuts (chopped)
1 cup plain bread crumbs
1 tablespoon cinnamon
1/2 cup sugar
Syrup:
3 1/2 cups sugar
3 1/2 cups water
1/2 teaspoon vanilla extract
1 lemon
Instructions
Make the syrup first. I usually make it a day ahead. It has to be cold when you pour over hot baklava.
- In a medium saucepan bring to boil water and sugar.
- Add vanilla and lemon cut in thin circles.
- Lower the heat and let it cook for about 10 minutes. Cool completely.
- Peel and grate apples. Add sugar, cinnamon, and bread crumbs and walnuts. Mix well.
- Divide fillo dough in 5 equal parts. My pack had 20 sheets so I had 5×4 sheets.
- Start working with the first group of fillo sheets and keep the rest covered.
- On a baking pan lined with parchment paper lay down first sheet, brush with melted butter. Lay the second sheet over, brush with melted butter. Repeat with 3rd and 4th phillo sheets.
- Spread over 1/5 of the apple filling along the longer side and roll it up. Transfer to a baking pan greased with melted butter.
- Repeat with remaining 4 groups of fillo dough sheets.
- Cut up apple baklava into equal pieces.
- Brush with remaining melted butter.
- Bake 35 – 40 minutes on 380F or until golden brown.
- Pour cold syrup over baklava. Let it soak overnight.
