Apple Honey Baklava
A Rosh Hashanah baklava layered with apples, pistachios, fillo, butter, and a fragrant apple cider honey syrup.
75 minutes
Serves 12
Medium
Instructions
- 1.Prepare the apple filling. Add the grated apples, 1 tablespoon butter, cinnamon, ginger, and sugar to a saucepan.
- 2.Cook over medium heat until the apples are soft and all the liquid has evaporated. Set aside to cool completely.
- 3.Place one sheet of fillo dough in a greased 9x9 inch square pan and brush with melted butter. Add another sheet and brush again. Continue until you have layered 8-10 sheets.
- 4.Spread the cooled apple filling evenly over the fillo, then sprinkle the ground pistachios evenly on top.
- 5.Continue layering the remaining fillo sheets, brushing each sheet with melted butter.
- 6.Refrigerate the baklava for 10 minutes so it is easier to slice.
- 7.Prepare the syrup. Add the apple cider, sugar, honey, lemon juice, and cardamom to a saucepan. Bring to a gentle simmer and cook until the sugar has completely dissolved. Set aside.
- 8.Remove the baklava from the refrigerator and, using a sharp knife, cut it into your desired baklava shape.
- 9.Bake in a preheated oven at 350F / 180C for 35-40 minutes, or until golden and crisp.
- 10.Remove from the oven and slowly pour all the syrup evenly over the hot baklava. Don’t worry if it looks like a lot, the baklava will absorb it all.
- 11.Garnish each piece with the reserved pistachios and allow the baklava to cool before serving.
Ingredients
- For the baklava
- •1 package (16 oz / 454 g) fillo dough sheets, thawed and cut to fit the pan
- •250 g pistachios, finely ground, reserving 1/4 cup for garnish
- •200 g unsalted butter, melted (you can use vegan butter or neutral oil)
- •6 green apples, grated
- •1 tablespoon unsalted butter (you can use vegan butter or neutral oil)
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground ginger
- •2 tablespoons sugar
- For the apple cider syrup
- •400 ml apple cider
- •1 cup sugar
- •1/4 cup honey
- •Juice of 1/2 lemon
- •1 teaspoon ground cardamom
- Pan size
- •9x9 inch square pan
Instructions
- 1.Prepare the apple filling. Add the grated apples, 1 tablespoon butter, cinnamon, ginger, and sugar to a saucepan.
- 2.Cook over medium heat until the apples are soft and all the liquid has evaporated. Set aside to cool completely.
- 3.Place one sheet of fillo dough in a greased 9x9 inch square pan and brush with melted butter. Add another sheet and brush again. Continue until you have layered 8-10 sheets.
- 4.Spread the cooled apple filling evenly over the fillo, then sprinkle the ground pistachios evenly on top.
- 5.Continue layering the remaining fillo sheets, brushing each sheet with melted butter.
- 6.Refrigerate the baklava for 10 minutes so it is easier to slice.
- 7.Prepare the syrup. Add the apple cider, sugar, honey, lemon juice, and cardamom to a saucepan. Bring to a gentle simmer and cook until the sugar has completely dissolved. Set aside.
- 8.Remove the baklava from the refrigerator and, using a sharp knife, cut it into your desired baklava shape.
- 9.Bake in a preheated oven at 350F / 180C for 35-40 minutes, or until golden and crisp.
- 10.Remove from the oven and slowly pour all the syrup evenly over the hot baklava. Don’t worry if it looks like a lot, the baklava will absorb it all.
- 11.Garnish each piece with the reserved pistachios and allow the baklava to cool before serving.
