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Baklava apple pie served on a dark blue plate, garnished with chopped pistachios. The plate is on a light blue backdrop, along with one turkish coffee cup and a small white plate with one slice of the pie.
5 from 3 ratings

Baklava Apple Pie (With Phyllo Pastry)

Yield: 10 Servings
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Author: Amina Al-Saigh
Apple pie but baklava style is a middle eastern twist on an American classic! With a sweet apple filling and crunchy nutty layers, this recipe is what you expect from an apple pie in terms of flavour but it offers crunch and lots of texture.
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Ingredients
 

For the Apple Filling:

  • 4-5 large granny smith apples (or any other baking apple of choice), 750g, peeled and thinly sliced in half moons
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1/4 cup cornstarch

For the Nut Filling:

  • 2 cups walnuts, chopped
  • 4 tablespoons granulated sugar
  • 2 teaspoons ground cardamom

For the Phyllo Sheets:

  • 10-12 sheets phyllo pastry, 9x14 inches, at room temperature
  • 1/2 cup butter, unsalted

For the Topping:

  • 1/4 cup honey
  • 1/4 cup chopped pistachios

Instructions
 

  • Preheat the oven to 350F.
  • For the filling: In a large bowl, combine the 4-5 large granny smith apples (or any other baking apple of choice), 750g with 3/4 cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract and Pinch salt. Toss to cover the apples and let them sit for 15 minutes until the apples release their water. After 15 minutes, remove the water released from the apples and add the 1/4 cup cornstarch. Toss to combine.
  • Meanwhile, in a small bowl, mix the 2 cups walnuts with the 4 tablespoons granulated sugar and 2 teaspoons ground cardamom. Set aside.
  • To assemble: Melt the 1/2 cup butter and brush the bottom and sides of a 9-inch springform pan. Lay 2 sheets of phyllo pastry on the bottom, leaving the sheets hanging over the sides. Brush with butter, then add another 2 sheets. Repeat these steps, rotating the sheets every turn to cover all the sides, and ending with 8 sheets in total placed. Note: visual steps in the blog post above.
  • Add half of the walnut filling to the bottom of the pan, then all the apples, then the remaining walnut mixture. Even out the apple layer. Fold the overhanging sheets to close the top, brushing with butter as you layer, to bind them.
  • Brush the remaining 2-4 sheets of phyllo with butter and crinkle and scrunch them up. Place them crinkled over the top to create volume to the top layer.
  • Bake in the oven for 40 to 50 minutes until golden brown and crispy on top. Once it's out of the oven, drizzle with 1/4 cup honey and garnish with 1/4 cup chopped pistachios on top while hot, then allow it to cool down for at least an hour before serving.

Notes

  • Roughly chop the walnuts, to provide crunch and work as an isolation layer between the crust and apples. This helps keep the bottom crispy.
  • Keep the baklava sheets covered with a damp towel while working on the layers to avoid drying out. 
  • The pie is best consumed on the same day. It will lose its crunch the next day (but will still be delicious), and it is not freezer friendly. 
Serving: 1Serving, Calories: 460kcal, Carbohydrates: 57g, Protein: 5g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 24mg, Sodium: 172mg, Potassium: 248mg, Fiber: 4g, Sugar: 38g, Vitamin A: 337IU, Vitamin C: 5mg, Calcium: 51mg, Iron: 2mg
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