Apple Maple Baklava

5 from 2 reviews

Apple Maple Baklava still has everything you love about the ancient treat – many leaves of Phyllo dough layered with walnuts and sweet syrup – but with typical American fall flavors added.

Prep Time: 1

Bake Time: 40

Total Time: 1 40

36 pieces

Ingredients
US Customary - Metric

Pastry

16 oz walnuts (4 cups)
2 oz granulated sugar (¼ cup)
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
8 oz Phyllo dough (about 20 sheets, defrosted)
8 oz unsalted butter (melted)
3 apples (peeled, cored (3 cups diced))

Syrup

8 oz granulated sugar (1 cup)
8 oz real maple syrup (1 cup)
4 oz water (½ cup)
2 tablespoons finely grated lemon zest
1 cinnamon stick
2 whole cloves
½ vanilla bean (Seeds and pod)
2 oz lemon juice (¼ cup)

Instructions

Make the Pastry

Preheat the oven to 350 °F. Combine 16 oz walnuts, 2 oz granulated sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon ground cloves in a food processor and grind to a coarse texture.
Unroll the Phyllo sheets and cover them with a damp towel so they don't dry out. Brush the bottom and sides of a 9"x 13" baking pan with butter. Lay a sheet of Phyllo into the bottom of the pan. Sprinkle the sheet with butter and lay another sheet of Phyllo on top. Layer 5 sheets of Phyllo, sprinkling with butter between every sheet. Sprinkle ⅓ of the walnuts over the dough. Sprinkle ⅓ of the diced apples over the walnuts.
Layer another 5 Phyllo sheets with butter. Sprinkle with ½ the remaining walnuts and apples. Layer another 5 Phyllo sheets with butter. Sprinkle with the remaining walnuts and apples. Finish layering the remaining Phyllo sheets with butter. Brush the entire top layer with butter so it doesn't dry out.
Use a sharp knife to cut the top section of phyllo sheets lengthwise into 6 strips about 1½" wide. Cut strips diagonally to form diamonds. Bake for about 40 minutes until golden brown.

Make the Syrup

Combine 8 oz granulated sugar, 8 oz real maple syrup, 4 oz water, 2 tablespoons finely grated lemon zest, 1 cinnamon stick, 2 whole cloves and ½ vanilla bean in a small saucepan. Bring the syrup to a boil, reduce heat and simmer for 10 minutes. Add 2 oz lemon juice and allow to cool to room temperature. Remove the cinnamon stick, cloves and vanilla bean pod.

Finish

As soon as the baklava is removed from the oven cut through the scored lines all the way to the pan. Pour the syrup over the hot baklava. Allow the baklava to cool at room temperature for at least 4 hours before serving.