Apple Maple Baklava has everything you love about the ancient middle-eastern/European treat – many leaves of Phyllo dough layered with walnuts and sweet syrup – but with typical American fall flavors added.
Table of contents
Why you’ll love this recipe
The starting point for this Apple Maple Baklava is a typical Greek-style baklava recipe. I added diced apples to the layers and replaced the sugar syrup with maple syrup. A little lemon juice in the syrup marries the apple and maple flavors perfectly.
How to make Apple Maple Baklava
See the recipe card for detailed measurements and instructions.
- Grind the walnuts, sugar and spices to a chunky powder.
- Peel and dice the apples.
- Melt the butter.
- Cover the phyllo dough with damp towels to keep it from drying out.
- Make an assembly line of ingredients to begin building the layers.
- Layer 5 phyllo sheets with melted butter.
- Sprinkle 1/3 of the walnuts and 1/3 of the apples over the phyllo.
- Continue layering the dough and filling.
- Score the top layer of pastry into diamonds. Sprinkle the top with walnuts and bake until golden brown.
- While the pastry bakes, make the syrup.
- As soon as the baklava comes out of the oven, cut through the pastry to separate the pieces.
- Immediately pour the syrup over the warm pastry.
- Allow the baklava to cool for 4 hours before serving.
Work ahead and recipe tips
- The walnut filling can be prepared up to a week in advance. Store it in a covered container at room temperature.
- The syrup can be made several days ahead. Store the syrup in the refrigerator for 2-3 days or freeze for up to a month.
- The apples can be peeled and diced up to a day ahead and refrigerated. They will brown a bit, but you won’t see that in the finished pastry.
- The recipe can be halved and baked in an 8″x 8″ square pan.
Baklava is best the day it’s made, but it will keep at room temperature for 2-3 days.
Apple Maple Baklava
- 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))
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.
- 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.
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