There are recipes that feel like a crossover episode you didn’t know you needed — and this Apple Pie Baklava is one of them. Imagine everything you love about classic American apple pie: warm cinnamon apples, buttery brown sugar, toasted nuts. Now layer that with thin, crisp sheets of phyllo, pour over golden honey syrup, and let the whole thing soak until fragrant, glossy, and irresistible.

This is the dessert I make when I want something familiar but also dramatic — that moment when you slice into it and hear the crackle of flaky layers is pure joy. It’s cozy enough for fall baking, special enough for holidays, and honestly? It’s easier to make than most pies.

If you are in the mood for a more traditional apple dessert, check out my Irresistible Apple Crisp.

Why You’ll Love This Apple Pie Baklava

Holiday-worthy: Apples, cinnamon, nuts, honey — all the cozy flavors in one showstopper.

Two classics in one dessert: Apple pie filling meets flaky, syrup-soaked baklava layers.

Surprisingly simple: Phyllo feels intimidating, but this recipe is very forgiving.

Golden, crisp, and gooey: Buttery phyllo + warm apples + nutty layers + honey lemon syrup = perfection.

Perfect make-ahead dessert: Baklava actually tastes better the next day.

By the way, I took the whole make-ahead idea to the next level with these Bite Sized Samoas Cookies.

Apple Pie Baklava Video

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Ingredient Notes

Phyllo dough: Creates the incredibly thin, flaky layers that make baklava so special; be sure it's fully thawed before using.

Apples (Gala or similar): Sweet, crisp apples that soften beautifully and hold their shape while adding the warm, classic apple-pie flavor.

Salted butter: Adds richness, helps crisp the phyllo layers, and balances the sweetness of the filling.

Brown sugar: Gives the apples a caramel-like flavor as they cook down.

Lemon juice: Brightens the apple mixture and keeps it from becoming too sweet.

Water: Helps the apples cook down into a soft, syrupy filling.

Walnuts + pecans: A classic baklava nut blend — earthy, buttery, and perfectly crunchy when layered between phyllo sheets.

Brown sugar (for nut layer): Helps the nuts caramelize slightly in the oven.

Warm spices (cinnamon, nutmeg): The cozy apple-pie spice blend that gives this baklava its warm, nostalgic flavor.

Simple syrup (sugar, honey, water, lemon juice): Poured over the hot baklava so it soaks into every layer, adding shine and that signature sticky-sweet finish.

Instructions

Full recipe and instructions in the recipe card at the end of post

Step 1: Melt butter, add apples, brown sugar, cinnamon, nutmeg, lemon, and water. Cook until soft and syrupy.

Step 2: Blend walnuts, pecans, cinnamon, and brown sugar until finely ground.

Step 3: Prep phyllo. Make sure it’s thawed. Keep covered with a damp towel so it doesn’t dry out.

Step 4: Butter the pan, add 5 sheets of phyllo with butter between each, add half the nut mixture. Repeat layers.

Step 5: Add the apple filling, fold the edges of the phyllo over, and add more butter on top.

Step 6: Bake until golden and crisp.

Step 7: Simmer sugar, honey, water, and lemon until slightly thickened. Pour over baklava apple pie.

Step 8: Sprinkle pistachios, cool completely, then slice and enjoy!

Substitutions & Variations

Swap the nuts: Use almonds, hazelnuts, pistachios, or a mix of whatever you have.

Use different apples: Honeycrisp, Pink Lady, or Fuji are great substitutes.

Add spices: Cardamom, clove, or allspice add warmth.

Make it nut-free: Skip the nut layers and use crushed graham crackers mixed with cinnamon.

Add raisins: A classic Middle Eastern touch that works beautifully with apples.

FAQ

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