APPLE-HONEY BAKLAVA
This baklava was created to honor the delicious combination of apples and honey. The syrup is honey-forward and the filling has less nuts than a classic baklava to allow the apples to shine. Breadcrumbs between the bottom layers of phyllo help absorb any excess moisture from the apples and keep the phyllo crisp, even after being soaked in syrup.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 32 pieces of baklava
Number Of Ingredients 15
Steps:
- Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour.
- Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375˚ F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool.
- Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and 1/4 cup breadcrumbs and stir to combine.
- Melt the remaining 1 3/4 sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs. Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top.
- Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture. Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each.
- Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.)
- Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours.
APPLE STRUDEL BAKLAVA
I made up this recipe while wanting to use up phyllo dough and apples. The result is a wonderfully fragrant apple dessert with a traditional baklava honey syrup poured over top.
Provided by KelBel
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together apples, brown sugar, lemon juice and zest and apple pie spice. Set aside.
- Brush 9x13 pan with butter. Carefully unfold phyllo dough package. Take one sheet, lay it in pan, brush with melted butter. Repeat four more times.
- Top with apple mixture and sprinkle chopped pecans on top.
- Take the remaining five sheets of phyllo and place on top of apples/pecans, one at a time, brushing each with melted butter.
- Brush top with melted butter and sprinkle with additional apple pie spice. With a very sharp knife, cut the top phyllo sheets into triangles (cutting diagonally across pan).
- Bake at 350 for 30-40 minutes.
- Meanwhile, put sugar, honey and water in saucepan. Over medium heat, bring to a boil while stirring. Turn to low and keep warm.
- Pour warm syrup over apple strudel.
- Serve warm or cold.
Nutrition Facts : Calories 268.2, Fat 12, SaturatedFat 5.4, Cholesterol 20.3, Sodium 82.1, Carbohydrate 40.9, Fiber 1.8, Sugar 30.4, Protein 1.8
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