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Apple Pie Baklawa

An apple a day keeps the doctor away! Especially when a few are tucked into the most beautiful-layered slice of baklawa… I think that’s how the saying goes.

I’m so excited to start a new series on Moribyan Kitchen. Fall was always my least favorite season. My allergies acted up, my skin always got so dry, and all I did was focus on the bad. But this year I’m embracing all the autumnal vibes and I’m falling in love with this time of the year. What better way than with food. Tis the season of everything pumpkin spice, gourds, and everything nice.

Starting today and up until Thanksgiving week, Moribyan Kitchen will be sharing one recipe every week that is Fall-inspired but fused with North African traditional recipes, ingredients, and/or flavor profiles. I hope you enjoy this series as much as I do creating and eating it. First up is Apple Pie Baklawa!

Baklawa makes the perfect vehicle to fuse with apple pie. Both baklawa and apple pie have notes of cinnamon and all the spices we know and love in this season. Apple pie is layers of thinly sliced apples so why not turn those layers into phyllo dough layers. Not straying too far from the classic but still reinventing it.


16 oz phyllo dough, thawed overnight in fridge
1 cup unsalted butter (2 sticks), melted
3 cups chopped walnuts
3 cups diced apples
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
3/4 cup water
1/2 cup honey
1 cup sugar


Preheat oven to 350F.
Prepare apples by peeling, thinly slicing, and chopping into small cubes.
In a food processor, pulse walnuts with cinnamon, nutmeg, and vanilla extract until chopped small. Be careful not to over-pulse. Transfer to a large bowl.
Add the diced apples to the bowl with walnuts. Combine together.
Cut phyllo dough to fit your baking tray. I used a circular tray so I flipped the pan over and cut around to get the perfect fitting shape. Any shape works. Make sure to keep the phyllo dough covered with a damp towel so it does not dry out as you butter.
Butter the bottom of your pan with a brush. Place one sheet of phyllo and generously butter the sheet evenly. Repeat 7 more times so you have 8 buttered layers.
Then place 1/3 of the apple and walnut mixture on top of the phyllo. Spread evenly and slightly press down with hands. Then repeat the phyllo dough layers and butter for another total of 8 layers. Do this until you have three layers of apple and walnuts. Then cover the top with 10-12 layers of phyllo dough and butter.
Using a knife with a thin, sharp blade, create any desired design. I like to cut diagonally into diamond shapes.
Bake for 1 hour or until golden on the top. While the baklawa bakes, prepare your syrup by adding water, honey, and sugar into a small pot over medium-high heat. Bring to a boil and then reduce the heat to medium for 3 more minutes. Remove from heat and allow to cool.
Once the baklawa is done, IMMEDIATELY pour syrup over. Now, allow the baklawa to cool for a few hours until ready to serve.

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