Ingredients for Apple Strudel Baklava
- 6 medium apples
- ¾ cup packed light brown sugar
- Lemon, Juice And Zest Of
- 1½ teaspoons apple pie spice (divided)
- ½ cup chopped pecans
- 4 tablespoons unsalted butter, melted
- 1 package (14.1 ounce) phyllo dough
- ¼ cup water
- ½ cup granulated sugar
- ½ cup honey
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
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How to Make Apple Strudel Baklava
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 6 medium apples (peeled, cored, and thinly sliced), ¾ cup packed light brown sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon apple pie spice. Gently toss to combine.
- Lightly grease a 9x13 inch baking pan with butter.
- Carefully unfold one package of phyllo dough (14.1 oz). Keep covered with a damp cloth to prevent drying.
- Lay one sheet of phyllo in the prepared pan. Brush lightly with melted butter (approximately 2 tablespoons total, divided as needed).
- Repeat with four more sheets of phyllo, brushing each with melted butter.
- Spread the apple mixture evenly over the phyllo layers. Sprinkle with ½ cup chopped pecans.
- Top with the remaining five sheets of phyllo, brushing each with melted butter.
- Brush the top layer with remaining melted butter and sprinkle with an additional ½ teaspoon apple pie spice.
- Using a sharp knife, carefully cut the top phyllo layers into diamond or triangle shapes.
- Bake for 30-40 minutes, or until golden brown and crisp.
- While the baklava is baking, prepare the syrup: In a small saucepan, combine ½ cup granulated sugar, ½ cup honey, and ¼ cup water.
- Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes.
- Remove from heat and keep warm.
- Once the Apple Strudel Baklava is baked, immediately pour the warm syrup evenly over the top.
- Let it rest for at least 15 minutes before serving. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
121g
Fat
26g
Carbs
13g
