Apple maple baklava

• Produce

  • 2 Apples
  • 2 tbsp Lemon, zest

• Condiments

  • 1/4 cup (2 oz, 65 ml lemon juice
  • 1 cup Maple syrup, real

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 Cinnamon stick
  • 1/4 tsp Cloves, ground
  • 2 Cloves
  • 1 1/4 cup Granulated sugar
  • 1 16 oz box Phyllo dough

• Nuts & Seeds

  • 1 lb (4 cups, 550 g shelled walnuts

• Dairy

  • 1 cup Butter, unsalted

• Liquids

  • 1/2 cup (4 oz, 125 ml water

• Other

  • Seeds and pod from 1/2 vanilla bean

Found on baking-sense.com

Description

Ingredients

• 16 oz box (about 40 sheets) Phyllo dough, defrosted
• 1 cup (8 oz, 226 g) unsalted butter, melted
• 1 Pound (4 cups, 550 g) shelled walnuts
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 2-3 apples, peeled, cored and diced (about 3 cups of diced apples)
• 1 cup (8 oz, 250 ml)granulated sugar
• 1 cup real maple syrup
• 1/2 cup (4 oz, 125 ml) water
• 2 tablespoons lemon zest
• 1 cinnamon stick
• 2 cloves
• Seeds and pod from 1/2 vanilla bean
• 1/4 cup (2 oz, 65 ml) lemon juice

Directions

• Preheat the oven to 325°F convection or 350°F regular
• Combine the walnuts, sugar, cinnamon and ground cloves in a food processor and grind to a coarse texture
• Unroll the Phyllo sheets and cover them with a damp towel so they dont dry out
• Brush the bottom and sides of a 9x 13 baking pan with butter
• Lay a sheet of Phyllo into the bottom of the pan
• Sprinkle the sheet with butter and lay another sheet of Phyllo on top
• Layer 10 sheets of Phyllo, sprinkling with butter between every sheet
• Sprinkle 1/3 of the walnuts over the dough
• Sprinkle 1/3 of the diced apples over the walnuts
• Layer another 10 Phyllo sheets with butter
• Sprinkle with 1/2 the remaining walnuts and apples
• Layer another 10 Phyllo sheets with butter
• Sprinkle with the remaining walnuts and apples
• Finish layering the remaining Phyllo sheets with butter
• Brush the entire top layer with butter so it doesnt dry out
• Use a sharp knife to cut the top section of phyllo sheets lengthwise into 6 strips about 1.5 inches wide
• Cut strips diagonally to form diamonds
• Bake for about 40 minutes until golden brown
• Combine everything but the lemon juice in a small saucepan
• Bring the syrup to a boil, reduce heat and simmer for 10 minutes
• Add the Lemon Juice and allow to cool to room temperature
• Remove the cinnamon stick, cloves and vanilla bean pod
• As soon as the baklava is removed from the oven cut through the scored lines all the way to the pan
• Pour the syrup over the hot baklava
• Allow the baklava to cool at room temperature for at least 4 hours before serving

Nutrition