Apple Strudel Baklava Recipes

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APPLE-HONEY BAKLAVA



Apple-Honey Baklava image

This baklava was created to honor the delicious combination of apples and honey. The syrup is honey-forward and the filling has less nuts than a classic baklava to allow the apples to shine. Breadcrumbs between the bottom layers of phyllo help absorb any excess moisture from the apples and keep the phyllo crisp, even after being soaked in syrup.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 32 pieces of baklava

Number Of Ingredients 15

1 1/4 cups sugar
2/3 cup orange blossom honey
6 wide strips orange zest, plus 1/4 cup orange juice (from 1 orange)
1 1/4 cups water
4 teaspoons fresh lemon juice
2 sticks unsalted butter
3 Granny Smith apples, peeled and finely chopped
2 tablespoons orange blossom honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup walnut pieces
1 cup unsalted pistachios
1/4 cup plus 2 tablespoons breadcrumbs
24 sheets frozen phyllo dough (from a 16-ounce box), thawed

Steps:

  • Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour.
  • Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375˚ F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool.
  • Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and 1/4 cup breadcrumbs and stir to combine.
  • Melt the remaining 1 3/4 sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs. Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top.
  • Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture. Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each.
  • Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.)
  • Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours.

APPLE BAKLAVA



Apple Baklava image

Provided by Michael Symon : Food Network

Categories     dessert

Yield 24 servings

Number Of Ingredients 12

1 pound thawed filo dough
1 cup melted butter
2 lemons juiced and zested
4 tablespoons honey
2 teaspoons cinnamon
3 cups diced Granny Smith apples
2 cups chopped toasted walnuts
2 cups chopped toasted pistachios
1 1/2 cups sugar
1/2 cup honey
1 pint water
1 lemon rind

Steps:

  • On a sheetpan lined with parchment paper, lay down 1 sheet of filo and brush with butter. Repeat process with 3 more sheets. Cover remaining sheets with damp towel and set aside. To make filling place the lemon juice and zest, honey, cinnamon, apples, and chopped nuts and gently heat for 3 minutes set aside to cool. Spread 1/3 of mixture onto buttered filo stack. Top apple mixture with another stack of buttered filo. Repeat process until mixture and filo is gone (there should be 3 layers). Bake in a preheated 350 degree oven for 1 hour. Mix sugar, honey, water and lemon and bring to simmer. Remove lemon rind and pour over baklava. Let soak overnight, cut into squares and serve.

EASY APPLE STRUDEL



Easy Apple Strudel image

This apple strudel recipe is very simple to make, yummy and best of all, inexpensive.

Provided by JESSLUV

Categories     Bread     Yeast Bread Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

1 Granny Smith apple - peeled, cored and coarsely shredded
3 Granny Smith apples - peeled, cored and sliced
1 cup brown sugar
1 cup golden raisins
1 sheet frozen puff pastry, thawed
1 egg
¼ cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
  • Bake in preheated oven for 35 to 40 minutes, or until golden brown.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 87.9 g, Cholesterol 31.8 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 130.3 mg, Sugar 62.2 g

APPLE STRUDEL BAKLAVA



Apple Strudel Baklava image

I made up this recipe while wanting to use up phyllo dough and apples. The result is a wonderfully fragrant apple dessert with a traditional baklava honey syrup poured over top.

Provided by KelBel

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

4 cups peeled apples, finely diced
1/2 cup brown sugar
1 lemon, juice and zest of
1 teaspoon apple pie spice
1/2 cup chopped pecans
1/4 lb unsalted butter, melted
10 sheets phyllo dough, thawed
2/3 cup water
2/3 cup sugar
1/4 cup honey

Steps:

  • Mix together apples, brown sugar, lemon juice and zest and apple pie spice. Set aside.
  • Brush 9x13 pan with butter. Carefully unfold phyllo dough package. Take one sheet, lay it in pan, brush with melted butter. Repeat four more times.
  • Top with apple mixture and sprinkle chopped pecans on top.
  • Take the remaining five sheets of phyllo and place on top of apples/pecans, one at a time, brushing each with melted butter.
  • Brush top with melted butter and sprinkle with additional apple pie spice. With a very sharp knife, cut the top phyllo sheets into triangles (cutting diagonally across pan).
  • Bake at 350 for 30-40 minutes.
  • Meanwhile, put sugar, honey and water in saucepan. Over medium heat, bring to a boil while stirring. Turn to low and keep warm.
  • Pour warm syrup over apple strudel.
  • Serve warm or cold.

Nutrition Facts : Calories 268.2, Fat 12, SaturatedFat 5.4, Cholesterol 20.3, Sodium 82.1, Carbohydrate 40.9, Fiber 1.8, Sugar 30.4, Protein 1.8

APPLE RUM BAKLAVA



Apple Rum Baklava image

This is a great Baklava recipe. A friend passed this along to me. I love the combo of apples and walnuts and is a favorite recipe when it's apple picking time. If you don't want to use rum; substitute 2 tablespoons lemon juice and 2 tablespoons lemon rind.

Provided by Antifreesz

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

3 cups chopped apples
2 1/2 cups chopped walnuts
3/4 cup granulated sugar
1/2 cup raisins
2 tablespoons rum
2 teaspoons cinnamon
1 lb phyllo dough
1 lb butter, clarified, melted
1 cup honey

Steps:

  • Combine first 6 ingredients in large bowl; mix well.
  • Trim 8 sheets phyllo dough to fit 10 x 15-inch baking pan.
  • Keep unused phyllo covered with damp cloth. Arrange in baking pan, brushing each sheet generously with melted butter.
  • Spread half the apple mixture over phyllo dough.
  • Arrange 6 trimmed buttered sheets of phyllo dough over apple mixture.
  • Spread with remaining apple mixture.
  • Top with 8 buttered sheets phyllo dough.
  • Tuck in the buttered phyllo neatly around.
  • Cut into squares or diamond using a sharp knife.
  • Bake at 350°F for 40 minutes or until golden brown.
  • Heat honey in small saucepan.
  • Drizzle over hot baklava.

Nutrition Facts : Calories 718.6, Fat 48.9, SaturatedFat 21.5, Cholesterol 81.3, Sodium 403.2, Carbohydrate 68.4, Fiber 3.6, Sugar 43.2, Protein 7.1

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