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Apple Rum Baklava Recipe

Indulge in the warm, comforting flavors of autumn with this irresistible Apple Rum Baklava recipe! This stunning dessert combines flaky layers of phyllo dough, a sweet and spiced apple filling infused with a hint of rum (or zesty lemon!), and crunchy walnuts. Perfect for apple picking season or any time you crave a truly special treat. Easy to follow instructions guide you to baklava perfection!

Prep Time 30 mins
Cook Time 75 mins
Calories 718.6 kcal
Protein 14g
Rating 4.8 (4 Reviews)
Apple Rum Baklava 85

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Rum Baklava

  • 4 medium apples (about 4 cups)
  • 0 walnuts
  • 1 cup (200g) granulated sugar
  • 0 raisins
  • 1/4 cup (60ml) dark rum
  • 1 teaspoon ground cinnamon
  • 14 sheets phyllo dough
  • 14 tablespoons (about 198g) unsalted butter, melted
  • 1/2 cup (120ml) honey
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

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How to Make Apple Rum Baklava

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine 6 tablespoons (85g) unsalted butter, melted; 1 cup (200g) granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; and 1/4 cup (60ml) dark rum (or substitute with 2 tablespoons lemon juice and 2 tablespoons lemon zest).
  3. Mix well.
  4. Peel, core, and thinly slice 4 medium apples (about 4 cups). Add sliced apples to the mixture and toss gently to coat.
  5. Trim 8 sheets of phyllo dough to fit a 10 x 15-inch baking pan. Keep unused phyllo covered with a damp cloth to prevent drying.
  6. Arrange 4 sheets of phyllo in the prepared pan, brushing each sheet generously with melted butter (approximately 1 tablespoon per sheet).
  7. Spread half of the apple mixture evenly over the phyllo dough.
  8. Layer 6 more sheets of phyllo on top of the apple mixture, brushing each sheet with melted butter.
  9. Spread the remaining apple mixture over the phyllo.
  10. Top with the remaining 4 sheets of phyllo, brushing each with melted butter.
  11. Tuck in any overhanging phyllo neatly around the edges.
  12. Using a sharp knife, cut the baklava into squares or diamonds while it's still in the pan.
  13. Bake for 40-45 minutes, or until the baklava is golden brown and crisp.
  14. While the baklava is baking, heat 1/2 cup (120ml) honey in a small saucepan over low heat until warm and pourable.
  15. Once the baklava is out of the oven, immediately drizzle the warm honey evenly over the hot baklava. Let it cool completely before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

173g

Fat

107g

Carbs

22g

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