Apple Pie Baklava with Maple Syrup

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I’ve always loved the rich, flaky layers of traditional baklava, but sometimes I crave something with a cozy, familiar twist. That’s how this Apple Pie Baklava with Maple Syrup was born—a delicious fusion of the classic Mediterranean dessert and the warm, spiced comfort of a homemade apple pie. It brings together the crunch of buttery phyllo dough, the sweetness of maple syrup, and the juicy bite of cinnamon-spiced apples for a dessert that’s both nostalgic and excitingly new.

When I first tried this version, it was like two worlds colliding in the best way possible. The maple syrup adds a beautiful, deep caramel note that enhances the apple filling, and the nuts give it a satisfying crunch. Whether you serve it at a holiday table or a cozy weekend gathering, this dessert always draws a crowd. It’s a showstopper with minimal effort—just a little layering, baking, and drizzling, and you’re good to go.

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

This recipe is the perfect union of two beloved desserts. You get all the comforting flavors of an apple pie—cinnamon, nutmeg, tender apples—wrapped in the delicate, golden crunch of baklava layers. The maple syrup soaks in perfectly, adding a natural sweetness that isn’t overpowering. It’s not just tasty; it’s impressive to look at, and it makes your kitchen smell like a bakery in the fall.

What Kind of Phyllo Dough Should I Use?

For this recipe, I use store-bought frozen phyllo dough, typically found in the freezer section near puff pastry. Make sure it’s the thin kind, not puff pastry, and allow it to thaw in the fridge overnight. Phyllo can dry out quickly, so keep it covered with a damp towel while assembling. You can find organic or whole wheat varieties too, but classic white phyllo gives the best texture for this particular dessert.

Options for Substitutions

• Apples: I prefer a mix of Granny Smith and Honeycrisp apples for that sweet-tart balance, but any firm baking apple will work.
• Nuts: Walnuts are traditional, but pecans or almonds add a great twist. You can also make it nut-free by using rolled oats or sunflower seeds.
• Spices: If you’re not a fan of nutmeg, swap it with ground ginger or cardamom for a different warmth.
• Maple Syrup: You can substitute with honey or agave syrup, though maple adds a depth of flavor that really enhances the apple filling.

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Ingredients for This Apple Pie Baklava with Maple Syrup

• Phyllo Dough – The foundation of baklava. Its paper-thin layers bake up into crispy, golden sheets that give the dessert its signature texture.
• Apples – I use a mix of Granny Smith and Honeycrisp apples for both tartness and natural sweetness. They hold up beautifully during baking.
• Walnuts – Chopped and toasted, walnuts add crunch and richness that pairs perfectly with apples and spices.
• Cinnamon – The classic warm spice that turns apples into something truly magical.
• Nutmeg – Adds a cozy, aromatic depth to the filling.
• Brown Sugar – Helps caramelize the apples and lends a rich molasses undertone.
• Butter – Melted and brushed between phyllo layers for flakiness and flavor.
• Maple Syrup – Poured over the finished baklava; it soaks into the layers, adding a sweet, earthy finish that elevates the whole dessert.
• Lemon Juice – Prevents the apples from browning and brightens the flavor.

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Step 1: Prepare the Apple Filling

Peel, core, and finely chop the apples. Toss them with lemon juice, brown sugar, cinnamon, and nutmeg. Let the mixture sit for about 10 minutes so the flavors blend and the apples release some of their juices.

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Step 2: Toast the Walnuts

In a dry skillet over medium heat, toast the walnuts for 5–7 minutes, stirring often until fragrant. Let them cool slightly, then finely chop or pulse them in a food processor. Mix them into the apple filling.

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Step 3: Prep the Phyllo Dough

Carefully unroll the thawed phyllo dough and cover it with a damp kitchen towel to prevent drying. Melt the butter and have a pastry brush ready. Preheat the oven to 350°F (175°C).

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Step 4: Layer the Baklava

Brush a 9×13-inch baking dish with melted butter. Lay a sheet of phyllo dough in the dish and brush it with butter. Repeat this step with about 8 sheets to create the base.

Spread half of the apple-walnut filling over the base layer. Add another 6 layers of phyllo, brushing butter between each sheet. Then spread the rest of the filling. Top with another 8–10 layers of phyllo dough, each brushed with butter.

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Step 5: Score and Bake

Using a sharp knife, score the top layers of phyllo into diamond or square shapes—don’t cut all the way through. Bake for 45–50 minutes, or until golden brown and crispy.

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Step 6: Drizzle with Maple Syrup

As soon as the baklava comes out of the oven, slowly drizzle warm maple syrup over the entire surface. Let it soak in completely. Allow the baklava to cool at room temperature for at least 3 hours before serving. This rest time ensures the layers absorb the syrup without getting soggy.

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How Long to Prepare the Apple Pie Baklava with Maple Syrup

Preparation Time

Prepping this dessert takes about 30–40 minutes, especially if you’re chopping apples by hand and toasting the nuts. The layering process with phyllo dough does require some care, but once you get into the rhythm of brushing and stacking, it moves along smoothly. I recommend having all your ingredients ready before you begin layering to streamline the process.

Baking and Resting Time

Baking takes approximately 45–50 minutes at 350°F (175°C). Once it’s out of the oven, the maple syrup is poured over, and then the hardest part—waiting. The baklava needs to sit for at least 3 hours (preferably overnight) to absorb the syrup and set properly before slicing and serving.

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Tips for Perfect Apple Pie Baklava

• Keep the phyllo dough covered with a damp towel at all times to prevent it from drying out and tearing.
• Toast the walnuts before adding them to the filling for extra depth of flavor.
• Use a sharp knife to score the baklava before baking—it makes slicing later much easier and avoids crumbling.
• Make sure the syrup is warm but not hot when poured over the baklava.
• Don’t skip the resting time. It allows the syrup to soak through the layers without making them soggy.

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Watch Out for These Mistakes While Cooking

• Using cold phyllo dough: It’ll crack and tear. Let it thaw overnight in the fridge and sit at room temp for 30 minutes before using.
• Not scoring deeply enough: If you don’t cut through the top layers, you’ll crush the baklava when slicing after baking.
• Pouring cold syrup on hot baklava (or vice versa): The temperature contrast is key—warm syrup on hot baklava ensures full absorption.
• Overfilling with apples: Too much moisture can make the phyllo soggy.
• Skipping butter layers: Each layer needs butter to become crisp and separate beautifully.

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What to Serve With Apple Pie Baklava with Maple Syrup?

1. Vanilla Ice Cream

A scoop of creamy vanilla ice cream contrasts the crispy, warm baklava beautifully.

2. Hot Apple Cider

Pair it with a mug of hot cider for a fall-themed dessert experience.

3. Whipped Cream with Cinnamon

Lightly sweetened whipped cream with a dash of cinnamon adds a soft and airy counterbalance.

4. Greek Yogurt with Honey

The tanginess of yogurt cuts through the sweetness, and a drizzle of honey ties it back to the maple.

5. Chai Tea or Strong Coffee

The warm spices in chai or boldness of coffee balance the richness of the baklava.

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Storage Instructions

At Room Temperature

Apple Pie Baklava can be stored in an airtight container at room temperature for up to 3 days. Just keep it in a cool, dry spot.

In the Fridge

If you prefer a slightly firmer texture or want it to last longer, refrigerate it for up to 7 days. Make sure it’s well covered to prevent it from absorbing fridge odors.

Freezing

You can freeze individual portions for up to 2 months. Wrap each piece tightly in plastic wrap and then foil. Thaw at room temperature and reheat lightly in the oven to restore crispiness.

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Estimated Nutrition (per piece, assuming 24 servings)

• Calories: 210
• Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 24g
• Sugar: 14g
• Fiber: 1g
• Protein: 2g
• Sodium: 60mg

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Frequently Asked Questions

What apples work best for this recipe?

A mix of tart (Granny Smith) and sweet (Honeycrisp or Fuji) apples gives the best flavor and texture.

Can I make this ahead of time?

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

Do I have to use maple syrup?

Not necessarily. Honey or agave syrup can work, but maple syrup adds a uniquely warm and earthy sweetness.

Can I use puff pastry instead of phyllo dough?

No, puff pastry is too thick and will result in a soggy, heavy texture. Phyllo is essential for the crisp, layered effect.

How do I prevent the phyllo from tearing?

Handle it gently and keep it covered with a damp towel while working. It’s very delicate when dry.

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Conclusion

Apple Pie Baklava with Maple Syrup is everything I love about dessert rolled into one irresistible bite. It’s a beautiful, golden treat that brings together layers of flaky dough, tender spiced apples, crunchy nuts, and a warm drizzle of maple goodness. Whether you’re sharing it at a festive table or enjoying a quiet night in, this dessert is bound to become a new favorite. Take your time with the layering, don’t rush the rest, and you’ll be rewarded with something truly unforgettable.

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