Applestrudelbaklava Recipes

APPLE-HONEY BAKLAVA

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 STRUDEL BAKLAVA

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.

APPLE BAKLAVA

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.

CHEF JOHN'S BAKLAVA

Steps:

• Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
• Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
• Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
• Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
• Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut baklava into about 12 diamond-shaped pieces approximately the same size.
• Bake in preheated oven until browned and crisp, about an hour.
• Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
• After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

APPLE AND HONEY BAKLAVA

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.