Recipe#6568

Title: Apple Baklava

SOAR

      Yield: 12 servings
 
      6    Golden Delicious apples
      6    Granny Smith apples
      2 tb Unsalted butter
      6 tb Sugar
    1/2 ts Cinnamon
           Nut Mixture:
  2 1/2 c  Walnuts, chopped
    1/2 c  Sugar
    1/2 ts Grated lemon peel
    1/2 ts Cinnamon
     24    Sheets phyllo dough
    1/2 c  Unsalted butter, melted
      2 tb Plain dry bread crumbs
      2 tb Honey
 
  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. Cool. NUT
  MIXTURE: Combine all ingredients in small bowl.
  Preheat oven to 400^F. 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 1 1/2 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.