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Baklava is a classic Greek tradition. It can be sweet as a dessert, or savory as an appetizer. Phyllo pastry gives the crispy texture, using both golden delicious and Granny Smith apples makes the filling sweet, slightly sour and very tasty. Walnut layer adds another nuttiness, crunchiness and richness. A delicious and light dessert that you can serve at any occasion.
|6||each||granny smith apples|
|1||pound||phyllo pastry sheets||about 24 sheets|
|2||tablespoons||bread crumbs||plain, dry|
Prep time: 1 hour plus cooling Baking time: 35 to 40 minutes Apples give a distinctive twist to this traditional Greek dessert.
Sauteing them first to let the water evaporate ensures a crisp crust.
APPLE LAYER: Peel and slice apples.
Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes.
NUT MIXTURE: Combine all ingredients in small bowl.
Preheat oven to 400℉ (200℃).
Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap.
Brush 13x9-inch metal baking pan with butter.
Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered).
Layer 5 more phyllo sheets on top, brushing each with butter.
Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.
Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter.
Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.
With sharp knife, cut lengthwise through pastry and filling into 1½ inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds.
Bake 35 to 40 minutes or until golden.
Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack.
Serve warm or at room temperature with whipped or ice cream. Makes 12 servings.
First published: 1996-01-27 last updated: 2015-02-09