Title: APPLE BAKLAVA
Categories: Greek, Candies
Yield: 12 servings
6 Golden Delicious apples
6 Granny Smith apples
2 tb Unsalted butter
6 tb Sugar
1/2 ts Cinnamon
Nut Mixture:
2 1/2 c Walnuts, chopped
1/2 c Sugar
1/2 ts Grated lemon peel
1/2 ts Cinnamon
24 Sheets phyllo dough
1/2 c Unsalted butter, melted
2 tb Plain dry bread crumbs
2 tb Honey
Prep time: 1 hour plus cooling
Baking time: 35 to 40 minutes
Apples give a distinctive twist to this
traditional Greek dessert. Sauteing them first to let
the water evaporate ensures a crisp crust.
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, 15-20 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 1-1/2 inch-wide
strips, then cut diagonally at 2-inch intervals to
make diamonds. Bake 35-40 minutes or until golden.
Drizzle honey on top and bake 5 minutes more. Cool in
pan on wire rack. Serve warm or at room temperature
with whipped or ice cream. Makes 12 servings.
