Ingredients:

  • 3 large Granny Smith apples (approx. 500g), peeled and finely diced
  • 2 tbsp (30g) unsalted butter for sautéing
  • 1/4 cup (50g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp lemon juice
  • 2 cups (200g) raw walnuts, finely chopped
  • 2 tbsp (25g) brown sugar
  • 1/2 tsp kosher salt
  • 1 package (16 oz / 454g) phyllo dough, thawed
  • 1 cup (225g) unsalted butter, clarified and melted
  • 1 cup (240ml) pure Grade A Dark maple syrup
  • 1/4 cup (60ml) unfiltered apple cider
  • 1 cinnamon stick
  • 1 tsp vanilla extract

Instructions:

  1. In a large skillet over medium heat, melt 2 tbsp butter. Add diced apples, granulated sugar, cinnamon, nutmeg, cloves, and lemon juice. Sauté for about 8 minutes until apples are tender and the liquid has evaporated into a thick glaze. Let this cool completely.
  2. Combine chopped walnuts, brown sugar, and salt in a small bowl. Stir to distribute the spices evenly.
  3. In a small saucepan, combine maple syrup, apple cider, and the cinnamon stick. Bring to a simmer for 10 minutes, then remove from heat and stir in the vanilla. Let this cool completely.
  4. Preheat oven to 325°F (160°C). Generously brush the bottom and sides of a 9x13 inch baking pan with melted clarified butter.
  5. Lay one sheet of phyllo in the pan and brush with butter. Repeat until you have 10 layers. Spread half of the walnut mixture over the phyllo.
  6. Add 5 more buttered sheets of phyllo. Evenly spread the cooled apple filling over the surface. Add another 5 buttered sheets of phyllo, then top with the remaining walnut mixture.
  7. Layer the remaining phyllo sheets on top (approximately 15-20 sheets), brushing each individual layer with butter. Brush the very top layer heavily.
  8. Using a sharp knife, cut the baklava into 28 diamond shapes, ensuring you cut all the way through the bottom layers.
  9. Bake for 50-55 minutes until the pastry is a deep mahogany gold. Remove from oven and immediately pour the cooled maple syrup over the hot baklava. Let rest for at least 4 hours before serving.