Apple And Honey Baklava Recipes

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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.

APPLE AND HONEY BAKLAVA



Apple and Honey Baklava image

I just created this amazing dessert last night in preparation for the upcoming holiday of Rosh Hashana, where we eat apples and honey to ensure a sweet year. It's an icky, sticky, gooey mess that tastes amazing, if I do say so myself!

Provided by Mirj2338

Categories     Dessert

Time 1h35m

Yield 20 sticky slices of baklava

Number Of Ingredients 9

12 sheets phyllo pastry
1/2 cup butter or 1/2 cup margarine, melted,for brushing
28 ounces apple pie filling
8 ounces coarsely ground almonds
1 dash cinnamon
2 cups sugar
1 3/4 cups water
2/3 cup honey
cinnamon, to taste (I used about 1 teaspoon)

Steps:

  • Take a sheet of filo dough, wide end facing you, and place it on your work surface.
  • Brush with butter or margarine.
  • Repeat with 5 more sheets, brushing each one with the butter/marg.
  • Spread half the apple pie filling on the layered sheets, leaving a 1/2 inch margin all around.
  • Sprinkle with half the almonds.
  • Sprinkle with a little bit of cinnamon.
  • Fold in the short ends of the sheets on the sides, then carefully roll up the dough, starting with the wide end near you.
  • Brush the seam with butter, and place on a baking sheet, and brush all over with butter.
  • Make sure you brush the ends bits as well.
  • Repeat with the remaining 6 sheets, pie filling, almonds and cinnamon.
  • Roll up and place on the baking sheet about 2 inches away from the first roll.
  • Brush generously with butter.
  • Cut the roll diagonally into about 10-12 slices.
  • You don't have to cut all the way through, but make sure that there are distinct slices.
  • Bake in a preheated 350 degree F oven for 15 minutes.
  • Turn the heat down to 250 degrees F, and bake for another 1 hour.
  • While the pastry is baking, prepare the syrup.
  • Place the sugar, water, honey and cinnamon in a pot that is twice the volume of the syrup ingredients.
  • Bring to a boil, and boil away for about 5 minutes.
  • Watch out, it can boil up fast.
  • Remove the pastry from the oven and pour half of the syrup over the 2 rolls.
  • Wait about 10 minutes for the pastry to absorb the syrup, then pour the rest.
  • You may have to baste a bit.
  • Let cool until you can touch the pastry without burning yourself.
  • Cut the slices the rest of the way through.
  • Serve, making sure there's lots of napkins for the sticky fingers.

Nutrition Facts : Calories 298.9, Fat 11.7, SaturatedFat 3.6, Cholesterol 12.2, Sodium 147, Carbohydrate 48.2, Fiber 2.1, Sugar 35.4, Protein 3.6

BAKLAVA WITH LEMON-HONEY SYRUP



Baklava With Lemon-Honey Syrup image

Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional honey syrup for a deliciously fresh twist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h50m

Yield Makes about 30

Number Of Ingredients 14

1 cup sugar
1/2 cup honey, preferably clover
2 peeled strips lemon zest (each 2 inches long), plus 2 teaspoons fresh juice
1 tablespoon light corn syrup
2 cinnamon sticks
1/2 cup blanched almonds
1/2 cup shelled pistachios
1 cup walnut halves
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
4 sticks (2 cups) unsalted butter, melted
1 pound phyllo dough, thawed
30 whole cloves

Steps:

  • Syrup: In a small saucepan, stir together sugar, honey, 3/4 cup water, zest and juice, corn syrup, and cinnamon sticks. Heat over medium-high, stirring occasionally, until sugar dissolves, about 5 minutes. Increase heat to medium-high, bring to a boil, and cook, without stirring, until syrup thickens slightly and registers 230 degrees on a candy thermometer. Let cool completely; discard zest and cinnamon sticks. (You should have about 1 1/2 cups.) Syrup can be made up to 1 day ahead and stored at room temperature.
  • Filling: Preheat oven to 375 degrees. In a food processor, finely grind all nuts. Add sugar, cinnamon, and salt; pulse just to combine. Transfer to a bowl.
  • Brush a 9-by-13-inch baking dish with butter. Trim phyllo sheets to just fit inside baking dish(each about 8 1/2 by 12 1/2 inches). Lay phyllo flat on a work surface; cover with a damp kitchen towel to prevent drying out. Place a sheet in prepared dish; brush generously with melted butter. Repeat with 6 more phyllo sheets, brushing each with butter before laying down next. Spread 1 cup filling evenly over top, then top with 5 more phyllo sheets, buttering each layer. Spread 1 cup fillingover top, followed by 5 morebuttered phyllo sheets. Spreadremaining filling over phyllo; finishwith 7 buttered phyllo sheets.
  • Using a long, sharp knife, cut lengthwise all the way through layers at 2-inch intervals. Makediagonal cuts across strips to form 2-inch diamonds, again cutting all the way through layers. Pierce each diamond with a whole clove.
  • Using your fingers, lightly sprinkle top of pastry with cold water (to prevent curling). Bake, rotating dish once, until baklava is deep golden brown, 45 to 50 minutes. Remove from oven and recut through all lines. Pour syrup over top, saturating fully; let cool at least 4 hours beforeserving. Baklava can be covered with plastic wrap and stored at room temperature up to 1 week.

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

BAKLAVA WITH HONEY SYRUP



Baklava with Honey Syrup image

Baklava is a sweet, buttery Greek treat. The honey syrup drizzled on top gives this classic dessert a delicious twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 2-1/2 dozen.

Number Of Ingredients 9

Butter-flavored cooking spray
1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
2 cups finely chopped walnuts, toasted
SYRUP:
3/4 cup sugar
3/4 cup water
1/3 cup honey
3/4 teaspoon grated lemon zest
3/4 teaspoon vanilla extract

Steps:

  • Coat a 13x9-in. baking pan with cooking spray. Unroll phyllo dough; trim to fit into pan., Layer two sheets of phyllo dough in prepared pan, spritz with cooking spray. Repeat three times. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 3 tablespoons nuts. Top with two sheets of phyllo and spritz with cooking spray. Repeat layering with nuts, phyllo and cooking spray 10 times. Top with remaining phyllo dough, spritzing every other sheet with cooking spray., Using a sharp knife, cut into 30 triangles. Bake at 350° for 35-40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.

Nutrition Facts : Calories 136 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

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