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A slice of apple pie baklava with flaky phyllo layers, honey, and crushed pistachios on a plate.

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 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 slices
Calories: 391kcal
Author: Lola Jay

Equipment

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

Simple Syrup

  • ¾ cup sugar
  • 1 tablespoon honey
  • 1 cup water
  • 2 tablespoon lemon juice
US Customary - Metric

Instructions 

Make the Apple Filling

  • In a skillet, melt butter.
    2 tbsp unsalted butter
  • Add sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and water.
    4 Gala apples, ⅓ cup light brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, 1 tbsp lemon juice, 1 tbsp 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 tbsp brown sugar, 1 tsp cinnamon

Prepare the Phyllo

  • Ensure phyllo is fully defrosted.
    15 sheets phyllo dough
  • Brush the bottom of a springform pan with melted butter.
    3 tbsp 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 tbsp honey, 2 tbsp 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.
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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

Serving: 1slice | Calories: 391kcal | Carbohydrates: 55g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 142mg | Potassium: 213mg | Fiber: 4g | Sugar: 35g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg
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