Layers of phyllo wrap around sweet and tart apples and crushed almonds. Moist and delicious, it’s a real fall treat.
- 1 tbsp Unsalted butter, for the baking dish
- FOR THE SYRUP:
- 1-½ cup Sugar
- 1 tbsp Lemon juice
- ¾ cups Water
- ½ teaspoon Ground cinnamon
- FOR THE BAKLAVA:
- 3 cups Apples, peeled, cut into bite-sized cubes
- 1 tbsp Cinnamon powder
- ¾ cups brown sugar
- 1 teaspoon Salt
- 1 cup Unsalted almonds, crushed
- 1 piece (8 oz roll) phyllo dough, thawed
- 1 stick Unsalted butter, melted
Butter the bottom and sides of a 13 x 9 baking dish. Preheat the oven to 325ºF.
Add the syrup ingredients to a saucepan. Bring to a light boil, reduce the heat to low and cook, stirring, for about 3 to 4 minutes. Remove from heat and let cool.
In a mixing bowl, add apples, cinnamon, brown sugar, salt and almonds. Give this a good mix.
Place a sheet of filo pastry on the baking sheet. Brush lightly with melted butter. Add another sheet of filo pastry on top and butter it. Do this two more times for a total of 4 sheets.
Take half of the apple mixture and spread it over the phyllo, spreading it slightly to cover the sheet.
Repeat with phyllo and butter, 4 more sheets, then remaining apple mixture. Cover top with 6 more sheets of phyllo pastry, buttering each layer.
Gently press the top of the phyllo dough to slightly compress it. If you want to trim edges to make things look pretty, go for it (I don’t). Cut the baklava into diamonds or rectangles.
Place in preheated oven and bake for 1 hour or up to 75 minutes. The baklava should be golden brown. Once golden, remove from the oven and immediately pour the syrup all over the baklava. Make sure the syrup goes all the way through the cut baklava.
Let the baklava cool to room temperature. Just to note, the longer it rests, the better. Dig.