Baked Apples Baklava Recipe

I love this Baked Apples Baklava recipe because it’s like taking a comforting apple pie and giving it a luscious, nutty Middle Eastern twist. Plus, it’s super fun to wrap the apples in buttery phyllo, creating a crispy exterior that perfectly contrasts with the warm, spiced filling—definitely Instagram-worthy!

Savor the delightful blend of flavors in my Baked Apples Baklava recipe. I adore how the combination of tart Granny Smith apples and the rainbow of nuts—from walnuts to pistachios—come together so perfectly.

With a hint of something warm and spice-like in the air, thanks to cinnamon, and the unexpected sweetness of honey and lemon, every bite is a balances act between sweet and savory, with an encore performance of nuts embodying the ‘crunch’ part of Baklava. This would definitely get a standing ovation from my mom.

Ingredients

Apples are rich in fiber and help to maintain digestive health.

Walnuts are an abundant source of omega-3 fatty acids, which are essential for optimal brain health.

Pistachios: Full of protein, they help maintain muscles.

Honey is a natural sweetener and a provider of antioxidants.

Sweetness is provided by brown sugar, and it contains tiny traces of molasses.

Cinnamon possesses anti-inflammatory properties and adds warmth.

Nutmeg: Imparts a fragrant flavor and helps with digestion.

Dough Phyllo: Thin, crisp, light crunch.

Adds layers.

Makes an entryway.

Butter, Unsalted: Provides depth of flavor; important for creating thin layers.

Ingredient Quantities

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• 4 large apples (such as Granny Smith or Honeycrisp)
• 1 cup walnuts, finely chopped
• 1/2 cup pistachios, finely chopped
• 1/3 cup honey
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 6 sheets phyllo dough
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Zest of 1 lemon

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Instructions

1. Set your oven to a temperature of 350°F (175°C). Take each apple and remove the core, thereby making a hollow space in the fruit but ensuring that the bottom remains whole.

2. In a medium mixing bowl, mix the following together until well combined:
—chopped walnuts and pistachios
—honey
—brown sugar
—cinnamon, nutmeg, cloves
—vanilla extract
—lemon zest
—salt

3. Stuff each apple with the nut mixture, and pack it in tightly. Set aside.

4. Place one sheet of phyllo dough on a clean surface. Brush it with butter, then place another sheet on top. Repeat until all six sheets are stacked, brushing each layer with butter.

5. Divide the phyllo stack into four equal portions. Take one portion and lay it flat. Place one apple, stem side down, on the right side of the phyllo, about 1/2 inch from the edge. Fold the phyllo over the apple, brushing it and the apple with melted butter as you go. Bring the edge of the phyllo closest to you up and over the apple. Work your way around the apple, folding the phyllo over it, and brush with more melted butter as necessary to keep the phyllo sticking to itself. You should end up with an apple encased in phyllo and a nice little puffy top hat for the apple.

6. Put the apples that are encased in phyllo in a baking dish. Use more melted butter to brush the phyllo on the outside.

7. Place in the preheated oven and cook for 30 to 35 minutes, or until the phyllo is golden brown and crispy and the apples tender.

8. If you wish, drizzle more honey over the baked apples after they come out of the oven for even more sweetness.

9. Let the apples cool a bit before serving. This will help the filling set and make them easier to handle.

10. Warm the Baked Apples Baklava before serving, possibly with a side of vanilla bean ice cream or a dollop of yogurt, for added richness. Enjoy!

Equipment Needed

1. Oven
2. Apple corer
3. Medium mixing bowl
4. Whisk or mixing spoon
5. Measuring cups and spoons
6. Baking dish
7. Pastry brush
8. Knife
9. Cutting board

FAQ

• Q: Can I use a different type of nut instead of walnuts or pistachios?A: Certainly, feel free to use almonds, pecans, or a combination of any nuts you like in your baking.
• Q: What is the best type of apple to use for this recipe?The best apples to use to balance sweetness and maintain shape during baking are those that are tart and firm, such as Granny Smith or Honeycrisp.
• Q: Can I make this recipe vegan?A: Yes, substitute honey for maple syrup and use a vegan butter alternative for the phyllo dough.
• Q: How should I store leftover baked apples baklava?A: Keep them in an airtight container in the fridge. They’re good for up to three days.
• Q: Can I prepare this recipe in advance?You can prepare the filling and core the apples a day ahead, then assemble and bake just before serving.
• Q: Is it possible to use frozen phyllo dough?Yes, just ensure it’s completely thawed and easy to work with before you use it.
• Q: How do I prevent the phyllo dough from drying out while assembling?A: When working with phyllo, keep it covered with a damp towel to prevent it from drying out.

Substitutions and Variations

4 large pears can be substituted for the apples, yielding a sweeter result.
Use 1 cup pecans instead of walnuts for a slightly richer flavor.
Substitute 1/3 cup of maple syrup for honey to achieve a different type of sweetness. Its flavor complements many of the same foods that honey does.
To make this recipe dairy-free: Replace the melted butter with 1/4 cup coconut oil.
For a citrusy variation, use orange zest in place of lemon zest.

Pro Tips

1. Phyllo Tips Keep the phyllo dough covered with a lightly damp towel while you work with each sheet to prevent it from drying out. This will make it easier to handle and less prone to tearing.

2. Nut Toasting For an extra depth of flavor, lightly toast the walnuts and pistachios before chopping them. Toasting enhances their nuttiness and adds a wonderful aroma.

3. Apple Choice Use apples that maintain their shape when baked, like Granny Smith or Honeycrisp. These varieties balance sweetness and tartness well and won’t become mushy.

4. Filling Variations For more crunch or different flavors, consider adding a handful of raisins, dried cranberries, or chopped dates to the nut mixture.

5. Zest Enhancement When zesting the lemon, ensure you only take the outer yellow zest and avoid the white pith beneath, which can be bitter. The zest adds a fresh citrus aroma that complements the spices beautifully.