Apple Baklava


  • Syrup
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup honey
  • Squeeze lemon juice
  • Baklava
  • 1/2 cup melted butter
  • 1 pack phyllo pastry
  • 1 1/2 cups walnuts
  • 1 teaspoon cinnamon
  • 4 tablespoon honey
  • 2 apples, peeled and thinly sliced


Making the syrup

  • In a small saucepan, combine the sugar, water, honey, and lemon juice.
  • Bring to a boil over medium heat (watch carefully so it doesn’t boil over), reduce the temperature to low, and simmer, uncovered, for 5 minutes.
  • Set aside to cool until it's time to use it in the recipe. Meanwhile, preheat the oven to 350F (180C).

Making the baklava

  • In a food processor, pulse the walnuts until it forms fine crumbs, then transfer to a bowl and mix with honey and cinnamon until evenly combined.
  • Cut the phyllo sheets to the same size as an 8×8 inch pan. Lightly grease the base of the 8×8 inch pan with melted butter, then add one phyllo sheet at a time, brushing each with melted butter before adding the next sheet. Keep the phyllo dough you aren't working with covered with a damp towel or it'll quickly start to dry out and crumble.
  • Keep going until you have 12 phyllo sheets stacked on the base of the pan. Add all the walnut filling, and spread it out evenly. Top with the thinly sliced apples
  • Add all the walnut filling, and spread it out evenly. Top with the thinly sliced apples.
  • Add another sheet of filo dough on top, brush with melted butter and repeat this process with another 12 sheets of filo dough, buttering each.
  • Use a sharp knife to cut diagonals into the baklava, and pour any remaining melted butter over the top.
  • Bake for 20 minutes, then reduce heat to 160C, and bake another 35-40 minutes until golden brown all over.
  • Remove from the oven and pour the syrup evenly all over the hot baklava. Let the pan sit until cooled and syrup is absorbed, at least an hour. Enjoy!

Recipe courtesy of Every Little Crumb.


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Prep Time

10 mins

Cooking Time

10-15 mins

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