This Traditional Turkish Dessert Is Heavenly!


Well, as soon as I got back to my cabin that night, I got on the internet and searched for recipes for this delicious dessert.  I found quite a few and stored them for when I would get home.  Let me tell you: it was amazing.  It was a bit complicated, but totally worth it, if you ask me! The taste of this cannot be compared to anything you buy at a store.  Homemade is always best for this dessert.  You will not regret it at all!

Check out what our friends over at Baking Sense had to say about this:

“Apple Maple Baklava still has everything  you love about the ancient treat – many leaves of Phyllo dough layered with walnuts and sweet syrup – but with typical American fall flavors added.”

Oh yes, you are going to love this dessert!




16 oz box (about 40 sheets) Phyllo dough, defrosted

1 cup Land O’ Lakes unsalted butter, melted

1 Pound (4 cups, 550 g) shelled walnuts

1/4 cup Domino 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 Domino granulated sugar

1 cup real maple syrup

1/2 cup  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



Make the Pastry

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 don’t dry out

Brush the bottom and sides of a 9″x 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 doesn’t 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

Make the Syrup

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




Quick Tip: Store in an airtight container at room temperature

Thanks again to Baking Sense for this amazing recipe.