Apple Pie Baklava with Maple Syrup

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A fusion of classic American comfort and Middle Eastern indulgence, Apple Pie Baklava with Maple Syrup is the dessert you didn’t know you needed. This delightful twist on traditional baklava swaps the usual nut filling for warmly spiced apples, reminiscent of a classic apple pie, layered between impossibly crisp, buttery sheets of phyllo dough. The entire creation is then soaked in a luscious maple syrup glaze that ties everything together with a cozy sweetness that tastes like fall in every bite.

The contrast between the flaky, golden layers and the soft, cinnamon-kissed apple center makes every bite unforgettable. It’s a showstopper dessert that feels familiar yet exotic, making it perfect for holidays, gatherings, or simply when you’re craving something special. With its combination of textures and deep flavors, this Apple Pie Baklava is sure to become a new seasonal favorite.

Why You’ll Love This Apple Pie Baklava with Maple Syrup

• It’s a unique blend of two beloved desserts.
• The maple syrup adds a richer, more complex sweetness than traditional honey.
• Great for fall baking, but equally impressive year-round.
• Surprisingly easy to make with store-bought phyllo dough.
• Keeps well, making it ideal for make-ahead entertaining.

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Preparation Phase & Tools to Use

To create this beautiful dessert, you’ll need a few key tools. A sharp knife is essential for slicing the baklava both before and after baking — precision matters here for clean, neat portions. A pastry brush helps you apply melted butter evenly between the phyllo layers, which is crucial for that golden flakiness. You’ll also want a large baking dish (typically 9×13 inches) to hold all those layers in place and bake them evenly. Lastly, a saucepan is needed to prepare the maple syrup glaze.

Each of these tools plays a specific role: the knife for structure, the brush for texture, the dish for form, and the saucepan for flavor — together, they create dessert magic.

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Preparation Tips

Working with phyllo dough can be intimidating, but a few tips will make it manageable. First, always thaw the dough in the fridge overnight — rushing this step can cause it to crack. Keep it covered with a slightly damp towel while working to prevent it from drying out. Brush each layer lightly but evenly with butter to achieve a crisp, golden finish. When slicing before baking, use a sharp knife and a gentle sawing motion to avoid tearing the delicate dough. And most importantly, pour the syrup over the baklava once it’s out of the oven but allow it to cool before serving — this helps the layers absorb all that maple goodness without becoming soggy.

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Ingredients for Apple Pie Baklava with Maple Syrup

For the Apple Filling:

• 4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and finely chopped
• 1/2 cup walnuts, finely chopped
• 1/4 cup pecans, finely chopped (optional for extra texture)
• 1/2 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 tbsp lemon juice
• 1 tbsp all-purpose flour (helps bind the filling and absorb moisture)

For the Baklava Layers:

• 1 package (16 oz) phyllo dough, thawed according to package instructions
• 1 cup unsalted butter, melted

For the Maple Syrup Glaze:

• 3/4 cup pure maple syrup
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon stick or 1/4 tsp ground cinnamon
• Zest of 1/2 lemon (optional but adds a bright contrast)

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Step 1: Prepare the Apple Nut Filling

In a large mixing bowl, combine the chopped apples, walnuts, pecans, brown sugar, cinnamon, nutmeg, cloves, lemon juice, and flour. Stir until everything is well-coated and the mixture becomes fragrant. Set aside to allow the flavors to meld while you prep the rest.

Step 2: Prep the Phyllo Dough

Unroll the phyllo dough gently and cover it with a lightly damp kitchen towel to prevent it from drying out. Make sure your melted butter is ready with a pastry brush nearby. Butter your baking dish generously.

Step 3: Begin Layering the Baklava

Place one sheet of phyllo dough into the baking dish and lightly brush with melted butter. Repeat this step with 7 more sheets (a total of 8 sheets for the bottom layer). Each sheet should be buttered before adding the next.

Step 4: Add the Apple Filling

Evenly spread half of the apple-nut mixture over the buttered phyllo layers. Press it down gently to create an even layer.

Step 5: Create the Middle Layers

Add another stack of 6-8 sheets of phyllo, brushing butter between each layer. Then, spread the remaining apple mixture over this middle section and flatten it gently again.

Step 6: Final Phyllo Layers

Top the second apple layer with 8–10 more sheets of phyllo, again buttering between each one. Be sure to butter the very top generously to get that golden, crisp finish.

Step 7: Score Before Baking

Using a very sharp knife, cut the baklava into diamonds or squares before baking. Don’t cut all the way through — about 3/4 of the way is perfect. This helps with even baking and syrup absorption.

Step 8: Bake the Baklava

Preheat your oven to 350°F (175°C). Bake for 45–55 minutes, or until the top is golden brown and crisp. Rotate the pan halfway through if your oven browns unevenly.

Step 9: Make the Maple Syrup Glaze

While the baklava is baking, combine maple syrup, water, sugar, vanilla, cinnamon, and lemon zest in a small saucepan. Bring to a gentle boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and let it cool slightly.

Step 10: Pour Syrup Over Hot Baklava

Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot pastry. Listen for the sizzle! Let it rest at room temperature for at least 4 hours (or overnight) to absorb the syrup completely and set up properly.

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Notes

Apple Pie Baklava with Maple Syrup is a versatile dessert that allows for personalization. You can experiment with the types of nuts—almonds or hazelnuts work well—or even introduce dried cranberries or raisins for a holiday twist. The maple syrup glaze not only brings a natural sweetness but also enhances the spiced apple flavor beautifully. It’s important to give the baklava time to rest so it can fully absorb the syrup, which results in the perfect chewy-crisp balance in every bite.

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Watch Out for These Mistakes While Cooking

• Skipping the buttering step: Each layer of phyllo must be buttered. Missing even a few layers can cause uneven texture.
• Working too slowly with phyllo: It dries out fast. Always keep it covered with a damp cloth while layering.
• Overfilling with apples: Too much filling can make the baklava soggy or cause the layers to slip.
• Pouring cold syrup on cold baklava: One must be hot — ideally, the syrup should go on right after the baklava comes out of the oven.
• Not scoring deeply enough before baking: Shallow cuts make it hard to slice post-baking without damaging the layers.

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Storage Instructions

Apple Pie Baklava stores well at room temperature for 3 to 4 days in an airtight container. If you live in a humid climate, it’s better to refrigerate it to maintain the crisp texture. Refrigerated, it will last up to a week—just let it come to room temperature before serving for best flavor. Avoid freezing, as the phyllo can lose its signature crunch and become chewy.

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Estimated Nutrition

Serving Size: 1 piece (based on 24 servings)
Calories: 240 kcal
Total Fat: 14g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 20mg
Sodium: 60mg
Carbohydrates: 30g
Fiber: 2g
Sugars: 18g
Protein: 2g

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Frequently Asked Questions

Can I make Apple Pie Baklava ahead of time?

Yes! In fact, it tastes even better the next day after the syrup has fully soaked in.

Do I need to use maple syrup, or can I substitute honey?

You can substitute honey, but maple syrup gives it a deeper, more autumnal flavor.

What are the best apples to use for this recipe?

Granny Smith and Honeycrisp apples are ideal because they hold their shape and provide a tart-sweet balance.

How do I keep phyllo dough from tearing?

Keep it covered with a damp towel and handle it gently. Small tears are okay and won’t affect the final result.

Can I use frozen phyllo dough?

Absolutely. Just thaw it overnight in the fridge and let it sit at room temperature for 1 hour before using.

Is this dessert very sweet?

It’s sweet but balanced by the tartness of the apples and the spices. You can adjust the amount of syrup poured if desired.

Can I make this gluten-free?

Yes, if you use gluten-free phyllo dough and ensure all other ingredients are certified gluten-free.

How long should I let the baklava sit before serving?

Let it rest for at least 4 hours, but overnight is best to allow full absorption of the syrup.

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Conclusion

Apple Pie Baklava with Maple Syrup blends tradition with innovation in the most delicious way. It’s a dessert that feels both homey and luxurious, with crisp, buttery layers giving way to tender, spiced apples and a kiss of maple syrup. Whether you’re baking for a special occasion or simply indulging your sweet tooth, this dessert is bound to impress. Embrace the flavors of fall—or anytime of year—with every flaky, flavorful bite.

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