The cozy scent of spiced apples wafting through the house can instantly transport you to cherished memories of fall gatherings and family traditions. Today, I’m thrilled to share my twist on that classic nostalgia with this Apple Pie Baklava with Maple Syrup—a fusion dessert that beautifully marries the flaky indulgence of baklava with the warm comfort of apple pie. With just a handful of ingredients and some easy layering, this recipe not only offers a delightful way to impress guests but is also a quick prep that ensures you spend less time in the kitchen and more time enjoying the season. Ready to discover how a drizzle of rich maple syrup can elevate this dish into a star attraction? Let’s dive in!
Why Is This Dessert So Special?
Uniquely Flavorful: Imagine a dessert that combines the rich, nutty sweetness of baklava with the warm, spiced apples of apple pie—this fusion is sure to delight all!
Easy to Make: With straightforward steps, you can whip up this showstopper in no time, making it a perfect choice for busy fall festivities.
Crowd-Pleasing Appeal: Whether it’s a family gathering or a dinner party, this Apple Pie Baklava will surely be the highlight on the dessert table!
Versatile Ingredients: Feel free to experiment with different apples or even swap the maple syrup for honey for a unique touch—cooking should always be fun!
Comforting Aroma: The delightful scent wafting from your oven as it bakes creates a cozy ambiance that invites everyone to the kitchen.
Serve it warm or at room temperature, just like I do with my Warm Caramel Apple or alongside a bowl of vanilla ice cream, and you’ll experience a delightful mix of textures and flavors that’s simply irresistible!
Apple Pie Baklava Ingredients
• Discover what makes this delightful twist on a classic so irresistible!
For the Baklava Layers
- Phyllo Dough – Use store-bought for convenience; remember to thaw it properly for best results.
- Unsalted Butter (1 cup) – Melt before brushing for a perfectly crispy and rich layer.
For the Apple Filling
- Apples (3 cups, peeled & diced) – Granny Smith or Honeycrisp lend a tart bite that balances the sweetness; avoid mushy ones!
- Lemon Juice (1 tablespoon) – Brightens the filling and prevents the apples from browning.
- Brown Sugar (3/4 cup) – Adds moisture and sweetness; white sugar can be a straightforward substitute.
- Cinnamon (1 teaspoon) – This spice warms the flavor of the apples; feel free to adjust to your taste.
- Nutmeg (1/4 teaspoon) – Optional, but it enhances the warm, spiced notes.
- Vanilla Extract (1 teaspoon) – Provides aromatic depth to the apple filling.
For the Crunch
- Walnuts or Pecans (1 1/2 cups, chopped) – Add wonderful crunch; you could also use almonds or pistachios for a twist.
For the Glaze
- Maple Syrup (1 cup) – This sweetens everything deliciously, and the warm syrup is the perfect finishing touch; honey is a great alternative.
Step‑by‑Step Instructions for Apple Pie Baklava with Maple Syrup
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms, take a 9×13 baking dish and brush it generously with melted unsalted butter. This will ensure that your Apple Pie Baklava has a beautifully crisp bottom and edges, providing a perfect canvas for the layers to come.
Step 2: Prepare the Apples
Next, peel, core, and dice about three cups of apples. Toss them in a bowl with one tablespoon of lemon juice, three-quarters of a cup of brown sugar, one teaspoon of cinnamon, a quarter teaspoon of nutmeg, and one teaspoon of vanilla extract. Allow this mixture to sit for a few minutes; this will help the flavors meld and keep the apples from browning.
Step 3: Chop the Nuts
While the apple mixture is resting, finely chop one and a half cups of walnuts or pecans using a food processor for a consistent grind. Combine the nuts with a pinch of cinnamon to complement the apple filling. Set this bowl aside as both the apple and nut mixtures will create delicious layers in your baklava.
Step 4: Layer the Phyllo Dough
Grab your thawed phyllo dough and cover it with a damp towel to prevent drying while you work. Layer 8 to 10 sheets in your prepared baking dish, brushing each sheet generously with melted butter before adding the next. This creates those delightful flaky layers essential for your Apple Pie Baklava.
Step 5: Add the Fillings
Once you’ve layered the phyllo, distribute half of the apple and nut mixture evenly over the dough. Press down gently to help them stay in place. Next, continue layering 3 to 4 more butter-brushed phyllo sheets over the filling, followed by the remaining apple and nut mixture, repeating the process until all ingredients are used.
Step 6: Final Phyllo Layer
As you reach the finish line, top your baklava with 8 to 10 additional layers of butter-brushed phyllo sheets. Take a moment to ensure the final layer is well-brushed with butter, enhancing its golden, crispy finish when baked.
Step 7: Cut the Baklava
Before baking, use a sharp knife to gently cut the unbaked baklava into diamond or square shapes, ensuring you cut through all layers. This allows the caramelizing syrup to seep in smoothly, enriching every delectable piece of your Apple Pie Baklava with Maple Syrup.
Step 8: Bake the Baklava
Place the baklava in your preheated oven and let it bake for about 45 to 50 minutes. Keep a close eye on it; you want it to turn a beautiful golden hue and develop a crispy exterior that promises an inviting crunch.
Step 9: Add the Maple Syrup
While the baklava bakes, warm one cup of maple syrup in a small saucepan over low heat. Once the baklava is finished, remove it from the oven and immediately pour the warm syrup evenly over the hot baklava. The syrup will soak into the layers, creating a sumptuous glaze.
Step 10: Let it Rest
Allow your Apple Pie Baklava to sit at room temperature for at least two hours before serving; overnight resting is even better for flavor absorption. This step is crucial, as it allows the syrup to penetrate deep into the layers, resulting in a rich and satisfying dessert.
Apple Pie Baklava Variations
Feel free to get creative with this recipe, enhancing its flavors and textures to suit your taste buds!
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Fruit Swap: Replace apples with pears for a softer texture and a subtle sweetness. Use a mix of both for added depth.
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Nut Variety: Use almonds or pistachios instead of walnuts or pecans for a unique nutty flavor. The crunchiness will still delight your guests!
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Spice it Up: Add a dash of ginger or allspice to the apple mixture for a warming twist that captures the essence of fall.
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Maple Twist: Instead of regular maple syrup, try using maple-flavored syrup for an even richer taste. It can deepen the caramel notes of your baklava.
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Herbaceous Note: Infuse the maple syrup with a hint of rosemary or thyme when warming it. This surprising element will subtly elevate the baklava’s flavor profile.
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Chocolate Drizzle: For a decadent touch, after baking, finish with a drizzle of melted dark chocolate for a sweet and sophisticated contrast to the spiced apples.
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Caramel Surprise: Add a layer of salted caramel within the phyllo layers for a gooey, ooey goodness that pairs beautifully with the apples and nuts.
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Gluten-Free Option: Utilize gluten-free phyllo dough to cater to those with dietary restrictions, allowing everyone to indulge effortlessly.
These variations not only delight the taste buds but also allow you to customize your Apple Pie Baklava with Maple Syrup based on what flavors your family enjoys. And if you’re looking for more ideas, you might also enjoy trying my Beef Bowtie Skillet or indulging in a cozy bowl of Chicken Soup with Potatoes that’ll warm your heart!
How to Store and Freeze Apple Pie Baklava
- Room Temperature: Store your Apple Pie Baklava covered with foil or in an airtight container for up to 4–5 days; this keeps the layers fresh and crispy.
- Fridge: If you prefer, refrigerate it for up to a week; make sure to seal it well to avoid drying out.
- Freezer: For longer storage, freeze the baklava for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn.
- Thawing: Thaw at room temperature before serving; there’s no need to reheat, as it tastes delightful served at room temperature.
Expert Tips for Apple Pie Baklava
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Keep Phyllo Moist: Cover the phyllo dough with a damp towel while assembling to prevent it from drying out and becoming brittle.
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Layering Technique: Don’t rush the layering; brushing each sheet with butter is essential for achieving that signature flaky texture in your Apple Pie Baklava.
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Apple Variety: Use a mix of tart and sweet apples for a more complex flavor profile—avoid overly soft apples that can turn mushy during baking.
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Cool and Rest: Patience is key! Allow the baklava to rest at least two hours after baking to let the flavors meld perfectly and create a satisfying texture.
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Chop Nuts Finely: Ensure your walnuts or pecans are finely chopped for an even distribution and better crunch throughout the baklava.
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Syrup Temperature: Warm the maple syrup before pouring it over the baklava to help it soak into the layers better, enhancing the sweetness immensely.
What to Serve with Apple Pie Baklava with Maple Syrup
Enhance your fall gathering with these delightful pairings that complement the warm, sweet notes of baklava.
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Vanilla Ice Cream: The creaminess perfectly balances the crunchy layers and spiced filling, adding a touch of indulgence. A scoop on the side creates a harmonious contrast.
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Cinnamon Hot Cocoa: This warm drink brings out the spices in the baklava, inviting cozy conversations around the table. Imagine sipping cocoa while enjoying a slice of dessert!
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Chia Seed Pudding: The smooth texture and hint of sweetness add a fresh element that pairs beautifully with the rich baklava. Consider topping with fresh fruit for an extra burst of flavor.
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Apple Cider: A classic fall drink, its sweet and tart notes will echo the apples in the baklava, enhancing every bite. Served warm, it’s an inherently festive option.
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Whipped Cream: Light and airy, this simple addition brings a cloud-like texture, complementing the layers and sweetness of the baklava. Perfect for dolloping on a slice!
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Toasted Almonds: Sprinkle these on top for a crunchy garnish that accentuates the nutty flavors within the baklava. Their slight saltiness enhances the overall dessert experience.
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Chocolate Drizzle: A rich, decadent touch that adds a sophisticated twist to your baklava. The bittersweet chocolate plays beautifully against the sweet maple syrup.
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Honey Yogurt: A creamy and tangy yogurt drizzled with honey can cut through the sweetness and refresh the palate, making each bite even more enjoyable.
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Fall Fruit Salad: Bright and colorful seasonal fruits provide a refreshing counterpart to the rich baklava. Consider including pomegranates and pears for added festivity.
Make Ahead Options
These Apple Pie Baklava with Maple Syrup are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the filling (apples and nuts) and assemble the baklava up to 24 hours in advance. Simply toss the diced apples with lemon juice, brown sugar, and spices, and store in an airtight container in the refrigerator. Layer the phyllo dough and the apple-nut mixture in your baking dish, then cover tightly with plastic wrap to prevent drying out. When you’re ready to bake, pull it out of the fridge, cut it into pieces, and bake as directed for that same delicious, crispy result. Enjoy the sweet rewards of your meal prep efforts!
Apple Pie Baklava with Maple Syrup Recipe FAQs
What type of apples work best for this recipe?
Absolutely! For this Apple Pie Baklava with Maple Syrup, I recommend using tart apples like Granny Smith or Honeycrisp. These varieties maintain their shape and provide a delightful contrast to the sweetness of the baklava. Avoid soft or mushy apples, as they won’t hold up during baking.
How should I store leftover baklava?
It’s very easy! Store your Apple Pie Baklava covered with foil or in an airtight container at room temperature for up to 4-5 days. If you prefer it chilled, it can be refrigerated for up to a week. Just make sure it’s sealed well to keep the layers fresh and prevent drying out.
Can I freeze Apple Pie Baklava?
Yes, you can! To freeze your baklava, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months. When you’re ready to enjoy, simply thaw it at room temperature. There’s no need to reheat; it tastes incredible served at room temperature!
What should I do if my phyllo dough dries out while assembling?
Fear not! If your phyllo dough starts to dry out, cover it with a damp towel immediately. This helps retain moisture, preventing the dough from becoming brittle and unusable. It’s crucial to work quickly and keep the phyllo covered to ensure those delicious flaky layers.
Is this dessert suitable for people with nut allergies?
Unfortunately, the traditional recipe does include nuts, specifically walnuts or pecans. If you have nut allergies, you can either leave them out entirely or try substituting with sunflower seeds or pumpkin seeds to maintain a bit of crunch while keeping it allergen-friendly. Just ensure you check for any cross-contamination in packaged ingredients.
How long should I let the baklava rest before serving?
It’s recommended to let your Apple Pie Baklava rest for at least 2 hours after baking, but ideally, it should sit overnight. This allows the syrup to fully soak through the layers, enhancing the flavor and texture immensely. The wait is absolutely worth it for a more delicious dessert experience!
Irresistible Apple Pie Baklava with Maple Syrup Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and brush a 9x13 baking dish with melted unsalted butter.
- Peel, core, and dice apples, then toss with lemon juice, brown sugar, cinnamon, nutmeg, and vanilla extract.
- Finely chop walnuts or pecans and mix with a pinch of cinnamon.
- Layer 8 to 10 sheets of phyllo dough in the prepared baking dish, brushing each with melted butter.
- Distribute half of the apple and nut mixture over the phyllo, pressing down gently. Layer more butter-brushed phyllo and repeat with remaining filling.
- Top with an additional 8 to 10 layers of phyllo dough, well-brushed with butter.
- Cut the unbaked baklava into diamond or square shapes using a sharp knife.
- Bake in the preheated oven for 45 to 50 minutes until golden and crispy.
- Warm maple syrup in a saucepan and pour over the baked baklava immediately.
- Allow the baklava to rest at room temperature for at least 2 hours before serving.
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