Recipe by Mirj
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!
Top Review by LilPinkieJ
I really really enjoyed this Baklava. I think I'd like to make my own filling next time, instead of canned, but thats just b/c we have sooo many apples this time of year. My 1st try with phyllo pastry went quite well. Reviewed and Made for Fall 2007 PAC.
For the pastry
- 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
For the syrup
- 2 cups sugar
- 1 3⁄4 cups water
- 2⁄3 cup honey
- cinnamon, to taste (I used about 1 teaspoon)
Directions See How It's Made
- 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.