Apple Pie Baklava with Maple Syrup: A Flaky, Golden Twist on a Classic

When crisp fall apples meet buttery, flaky baklava, magic happens. Imagine layers upon layers of delicate phyllo dough embracing a warmly spiced apple filling, drenched in pure maple syrup instead of traditional honey. This Apple Pie Baklava with Maple Syrup brings together the heartwarming essence of American apple pie and the flaky finesse of Middle Eastern baklava, all in one irresistible bite. Whether you’re hosting a holiday dinner, craving something sweet with your afternoon coffee, or looking to impress guests, this fusion dessert is a showstopper.

What Is Apple Pie Baklava with Maple Syrup?

Apple Pie Baklava with Maple Syrup is a creative twist on traditional baklava, where the nutty filling is combined with cinnamon-spiced apple chunks, sandwiched between layers of crisp, buttered phyllo dough. Instead of the classic honey-lemon syrup, this version is soaked in warm maple syrup, giving it a distinctly autumnal, caramel-like richness.

It’s a dessert that fuses cultures and traditions layering the rustic charm of apple pie with the celebratory elegance of baklava.

Why You’ll Fall in Love with This Recipe

There are plenty of reasons to make this Apple Pie Baklava your new favorite dessert:

• Incredible Texture: Crisp, golden layers of phyllo paired with tender apple filling and crunchy nuts.
• Deep Flavor: Cinnamon, nutmeg, maple syrup, and roasted nuts come together for a warm, spiced flavor explosion.
• Make-Ahead Friendly: It gets even better the next day as the syrup soaks in.
• Elegant Yet Cozy: Looks fancy enough for holidays but tastes like home.
• Refined Sugar-Free Option: Thanks to maple syrup, it can be made without any refined sugar.

this Recipe

How Does It Taste?

This baklava is deeply satisfying. It starts with the crisp shatter of golden phyllo layers, followed by the chewy, nutty center laced with tender apple pieces and warm spices. The maple syrup soaks through just enough to sweeten each bite without making it soggy, adding a slightly smoky, caramel undertone.

It’s like eating a slice of your favorite apple pie, reimagined as a luxurious, bite-sized pastry.

Health & Ingredient Benefits

Although indulgent, this dessert includes ingredients with natural benefits:

• Apples offer fiber, vitamins, and antioxidants.
• Walnuts and pecans are full of omega-3s and healthy fats.
• Cinnamon and nutmeg have anti-inflammatory properties.
• Maple syrup is a natural sweetener with minerals like zinc and manganese.

Using real, whole ingredients makes this a treat you can feel good about sharing.

Ingredients You’ll Need

Here’s everything required to make Apple Pie Baklava with Maple Syrup:

• 1 package phyllo dough, thawed (16 oz)
• 3 medium apples (Honeycrisp or Gala), peeled and finely diced
• 1 cup walnuts, finely chopped
• 1 cup pecans, finely chopped
• 1½ teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ½ cup unsalted butter, melted
• Pinch of salt

For the maple syrup soak:

• ¾ cup pure maple syrup
• 2 tablespoons water
• 1 teaspoon vanilla extract
• Optional: 1 cinnamon stick or orange peel for extra infusion

Tools You’ll Need

• 9×13-inch baking dish
• Pastry brush
• Sharp knife
• Small saucepan
• Mixing bowls
• Spatula or spoon
• Cutting board

Optional Substitutions & Additions

Here are ways to customize your baklava:

• Nut Swaps: Use almonds, pistachios, or hazelnuts.
• Fruit Add-Ins: Add dried cranberries or chopped dates to the filling.
• Dairy-Free: Use vegan butter or coconut oil.
• Maple-Honey Mix: Use half honey, half maple syrup for a richer finish.
• Bourbon Glaze: Add a splash of bourbon to the syrup for a grown-up twist.

How to Make Apple Pie Baklava with Maple Syrup

1. Prep the Oven & Phyllo: Preheat oven to 350°F (175°C). Unroll phyllo dough and keep covered with a damp towel to prevent drying.
2. Make the Filling: In a bowl, combine diced apples, chopped walnuts and pecans, cinnamon, nutmeg, and a pinch of salt. Stir to combine.
3. Layer the Baklava: Brush the bottom of your baking dish with melted butter. Lay a sheet of phyllo, brush with butter, and repeat for 6-8 layers. Spread 1/3 of the apple-nut filling. Add 6 more phyllo sheets, buttering each. Repeat layering filling and phyllo until all filling is used. Top with 8-10 final layers of phyllo, each brushed with butter.
4. Cut Before Baking: Using a sharp knife, cut into diamonds or squares. Be sure to slice through all layers.
5. Bake: Bake for 45 to 50 minutes, or until top is golden brown and crisp.
6. Make the Maple Syrup Soak: While baklava bakes, heat maple syrup, water, and vanilla in a saucepan over low heat until warm. Optionally infuse with a cinnamon stick or orange peel.
7. Soak the Baklava: Once baklava is out of the oven, immediately pour the warm syrup evenly over the top. Let it soak and cool for at least 4 hours, preferably overnight.

What to Serve With Apple Pie Baklava

Serve this baklava with:

• A dollop of whipped cream or vanilla Greek yogurt
• Hot tea (Earl Grey, chai, or spiced rooibos)
• Fresh apple cider
• A scoop of vanilla or cinnamon ice cream
• Espresso or a maple latte for brunch

Tips for Success

• Cut before baking: It’s nearly impossible to slice neatly once baked.
• Use crisp apples: Softer varieties turn mushy.
• Butter every sheet: It’s tedious but essential for flakiness.
• Cool completely before serving: This helps the syrup set and flavors deepen.
• Use a sharp knife: A serrated or very sharp blade works best for slicing phyllo.

Common Mistakes to Avoid

• Letting phyllo dry out: Always cover unused sheets with a damp cloth.
• Pouring cold syrup over hot baklava (or vice versa): One should be hot, the other room temp to prevent sogginess.
• Skipping butter layers: This causes dry or uneven bakes.
• Overfilling with apples: Too much moisture can lead to a soggy center.

How to Store & Reheat

• Room Temp: Store in an airtight container for up to 5 days.
• Refrigerate: If your kitchen is warm, refrigerate and bring to room temp before serving.
• Freezer-Friendly: Freeze individually wrapped squares for up to 3 months. Thaw at room temp.

No reheating needed—baklava is best served at room temperature!

Frequently Asked Questions

Can I make this ahead of time?
Yes! In fact, it’s better the next day once the syrup has soaked in.

Can I reduce the sugar?
You can reduce the maple syrup slightly, but don’t eliminate it entirely or the baklava will be dry.

Can I use store-bought apple pie filling?
It’s not recommended too wet and sugary. Fresh apples give better texture and flavor.

What’s the best way to cut baklava?
Use a sharp chef’s knife or a serrated knife. Cut slowly and clean the blade between cuts.

Nutritional Info (approximate per piece, based on 24 servings)

• Calories: 240
• Total Fat: 14g
• Saturated Fat: 5g
• Carbohydrates: 28g
• Sugar: 15g
• Protein: 3g
• Fiber: 2g
• Sodium: 90mg

Conclusion

Apple Pie Baklava with Maple Syrup is the cozy, golden-hued dessert you didn’t know you needed. It combines the comforting flavors of fall with the impressive presentation of a classic baklava. Whether you’re baking for the holidays or just because, this hybrid treat is a surefire way to win hearts and spark recipe requests. Make a batch, and don’t be surprised if it becomes your signature dessert.

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August 24, 2025 by Melissa