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Pecan Apple Pie Baklava

Pecan Apple Pie Baklava


16 oz filo dough sheets

2 1/2 sticks unsalted butter; melted

1 lb pecans; finely chopped

3 tsp cinnamon

1/4 cup lemon juice

2 lg granny smith apples; mandolined

1 cup sugar

3/4 cup water

1/4 cup honey

Pretty Thai® Salted Caramel

Vanilla Ice Cream




1). Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).

2). Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.

3). Butter the bottom and sides of a 13x9 non-stick baking pan.

4). Using a knife, cut the apples in quarters and de-core. Take the quartered apples and either slice 1/8” thick pieces or use a mandolin and slice, being very careful to not cut yourself once the apples get smaller. Toss the apples in a bowl and coat evenly with 1/8 c. (1 oz.) of lemon juice and 2 t. of cinnamon. Reserve on the counter if you are making the Baklava right away, or in the fridge if you’ll be making it later that day or the next.

Honey Sauce: (Do first to allow to cool as the Baklava Bakes)

1). In a medium saucepan, combine 1 cup sugar, ½ cup honey, 2 Tbsp lemon juice, and ¾ cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.


Preheat Oven to 325°F.

1). Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.

2). Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about ? of nut mixture (about ¾ cup), and one layer of apples over phyllo dough.

3). Add 5 buttered sheets of phyllo, then another layer of nuts and apples. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.

4). Cut pastry into 1½" wide strips, then cut diagonally to form diamond shapes. Bake at 325°F for 1 hour and 15 min or until tops are golden brown.

5). Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp.

For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts and drizzle with Pretty Thai® Salted Caramel. Add Ice Cream to the side and garnish with a sprig of mint for a beautiful presentation and extra pop of freshness. Store at room temp, covered with a tea towel for 1 to 2 weeks.

Here's the order of the Baklava Layers:

10 buttered phyllo sheets, ¾ cup nut mixture, 1 layer of apples

5 buttered phyllo sheets, ¾ cup nut mixture, 1 layer of apples

5 buttered phyllo sheets, ¾ cup nut mixture, 1 layer of apples

5 buttered phyllo sheets, ¾ cup nut mixture, 1 layer of apples

5 buttered phyllo sheets, ¾ cup nut mixture, 1 layer of apples

10 buttered phyllo sheets and butter the top.