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Apple Baklava
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Rating: 5/5 (6 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: Greek
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 411
% Daily Value**
Total Fat 25g
Saturated Fat 7g
Unsaturated Fat 10g
Cholesterol 25mg
Sodium 13mg
Total Carbohydrate 46g
Dietary Fiber 8g
Sugars 35g
Protein 7g
Vitamin A  9%Vitamin C  19%
Calcium  4%Iron  7%
Potassium  12%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apple Baklava

Date Added: January 10, 2018
Apples give a distinctive twist to this traditional Greek dessert. Sauteing them first to let the water evaporate ensures a crisp crust.


2 Tablespoons Honey
6 Tablespoons Sugar
1/2 Cup Unsalted Butter melted
2 Tablespoons Unsalted Butter
2 1/2 Cups Walnuts chopped
1/2 Teaspoon Lemon peel, grated
1/2 Teaspoon Cinnamon Ground
6 Apples
6 Granny Smith Apples
24 Filo Dough or Phyllo
2 Tablespoons Bread Crumbs Plain dry
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1. Apple Layer: Peel and slice apples.

2. Melt butter in Dutch oven over high heat.

3. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes. Cool.

4. Nut Mixture: Combine all ingredients in small bowl. Preheat oven to 400 F.

5. Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap.

6. Brush 13x9-inch metal baking pan with butter.

7. 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.

8. Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.

9. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter.

10. Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.

11. 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.

12. Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more.

13. Cool in pan on wire rack. Serve warm or at room temperature with whipped or ice cream.

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Dietary Notes:
This recipe is low-sodium with 12.67mg per serving

This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Tree Nuts, Butter, Gluten, Walnuts, Natural Sweeteners, Fructose Malabsorption, Apple, Citric Acid allergies.
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