Apple Pie Baklava

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.

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Course: Dessert

Cuisine: Middle Eastern

Keyword: apple pie, baklava

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: slices

Calories: 391kcal

Author: Lola Jay

Equipment

1 Spring form pan

Ingredients

Apple Filling

15 sheets phyllo dough
3 tbsp melted unsalted butter for phyllo dough
4 Gala apples peeled and sliced
2 tablespoon unsalted butter for apple pie filling
⅓ cup light brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon water

Nut Mixture

1 cup walnuts
1 cup pecans
1 teaspoon cinnamon
2 tablespoon brown sugar

Simple Syrup

¾ cup sugar
1 tablespoon honey
1 cup water
2 tablespoon lemon juice

Instructions

Make the Apple Filling

In a skillet, melt butter.
2 tablespoon unsalted butter
Add sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and water.
4 Gala apples, ⅓ cup light brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 tablespoon lemon juice, 1 tablespoon water
Cook about 10 minutes, stirring, until apples soften and mixture thickens slightly. Remove from heat.

Prepare Nut Mixture

Pulse walnuts, pecans, cinnamon, and brown sugar in a food processor until finely ground.
1 cup walnuts, 1 cup pecans, 2 tablespoon brown sugar, 1 teaspoon cinnamon

Prepare the Phyllo

Ensure phyllo is fully defrosted.
15 sheets phyllo dough
Brush the bottom of a springform pan with melted butter.
3 tablespoon melted unsalted butter

Layer the Baklava

Add 5 sheets of phyllo, buttering each layer.
Spread half the nut mixture.
Add 5 more phyllo sheets with butter between each.
Add the remaining nut mixture.
Top with 5 more buttered sheets.
Add the cooked apples on top, then fold all overhanging phyllo edges inward.
Brush with more butter.

Bake

Bake at 350°F for 35 minutes until golden.

Make the Syrup

Combine sugar, honey, water, and lemon juice in a small pot.
⅓ cup light brown sugar, ¾ cup sugar, 1 tablespoon honey, 2 tablespoon lemon juice, 1 cup water
Simmer 5–7 minutes until slightly thickened.

Finish

Pour hot syrup over hot baklava.
Sprinkle with ground pistachios if desired.
Let cool completely before slicing.

Video

Notes

Nutrition facts are only estimates.

Storage & Serving Tips

Store at room temperature for 3–4 days.
Refrigerate up to 1 week.
Do not cover tightly — baklava stays crisp when stored loosely.
Freezes beautifully for up to 2 months.

Nutrition