The Best Baklava EVER! with Apple and Cinnamon

This post may contain affiliate links.


Baklava… Have you ever had it? It’s a layered, crispy, gooey, cinnamon, often nutty dessert that is super delicious! Especially, when it is homemade. Well, most things are better homemade. Anyway, this recipe is for an more untraditional version of baklava: Apple Cinnamon Baklava! In place of the nuts I used finely chopped apples and I used apple cider in place of the usual water that is used. I think it could be some of the best baklava ever! If you like this baklava why not also try my Maple Bacon Baklava!!

First, let’s get that pan buttered you’ll need a 9×13-inch cake pan. You’re gonna need a lot of melted butter for this recipe so you might as well go ahead and melt three sticks of butter!

Next, let’s work with the apples. First, they will need to be peeled and cored.

Then, chop them super fine! I chopped them kinda fine the first time and didn’t like the results as well as when I chopped them super fine.

Combine the apples with cinnamon, nutmeg, and flour (you need the flour to absorb some of the juice from the apples, remember they are replacing nuts which aren’t juicy). This mixture will be your filling for the Apple Cinnamon Baklava.

Next, it’s time for the phyllo! You can usually find this in the freezer section of the grocery store near the puff pastry. You’ll need it to be thawed.

Place the phyllo, unrolled, on a sheet of waxed paper (you can use the same plastic stuff it came wrapped in) you’re going to use both rolls of phyllo so unroll the second roll of phyllo and place it on the first. You can either use plastic wrap to cover it or just use the plastic stuff that the second roll of phyllo came in. Then top the whole thing off with a damp hand towel. This will keep your phyllo from drying out too bad while you do the layering.

Now place two sheets of phyllo in the bottom of the prepared pan. with melted butter.

Repeat until there are 8 sheets of phyllo in the pan. Then sprinkle the phyllo with 2 tablespoons of the apple filling. It doesn’t have to be too evenly spread because you are going to do so many layers that it will kind of even out over all the layers so just sprinkle it all around.

The first batch I made as you can see has way huger chunks of apple that just did not sprinkle that well… Very fine chunks of apple people.

Lay on two more sheets of phyllo, brush with butter, and sprinkle with 2 tablespoons of apple filling. Repeat until only 8 sheets of phyllo remain.

Place the remaining 8 sheets of phyllo on top.

Now, you need to cut the baklava. I know it seems weird but if you wait to cut it later it won’t work nearly as well and it won’t look as pretty either, trust me. I cut it into four strips.

Then I cut it into squares.

From their you can either leave it as squares or you could cut it into triangles.

You could also cut it into diamonds if you want too. Then bake it in the oven at 350F for 50 minutes.

You may notice one horrifying thing… NO SUGAR! Well, no sugar so far, that’s the next step. In a medium saucepan bring apple cider and brown sugar to a boil.

Reduce the heat to simmer and add vanilla. Leave the saucepan on simmer until the baklava comes out of the oven. Pour the hot apple cider/brown sugar mixture over the hot from the oven baklava. Just go ahead and pour it all over, not just in one place.

Allow the Apple Cinnamon Baklava to cool completely before serving. You can either just put them on a plate or you can place them in individual cupcake paper, for slightly less messy eating.

Baklava is one of those impressive dessert that people love, but think is really hard to make. Honestly, it isn’t that hard and it’s actually pretty fun. Oh, one other thing, do NOT store baklava in an air tight container unless you are freezing it. Baklava is meant to be crisp and if you store it in an air tight container it gets soggy, yuck!

What kind of baklava would you like to have a recipe for next?

The Best Baklava EVER! with Apple and Cinnamon
Apple Cinnamon Baklava: This is a slight twist on traditional baklava, it has finely chopped apples instead of nuts and apple cider in place of the water in the syrup. It might be the best baklava EVER!
  • 2c. peeled, cored, very finely chopped apples
  • ⅓c. flour
  • 2t. ground cinnamon
  • ½t. ground nutmeg
  • 16 oz. phyllo dough, thawed
  • 1½c. melted butter
  • 1c. apple cider
  • 1½c. brown sugar
  • 1t. pure vanilla extract
  1. Preheat oven to 350F. Thoroughly butter a 9x13-inch cake pan. Set aside.
  2. In a medium bowl combine the apples, flour, cinnamon, and nutmeg.
  3. Place the thawed phyllo, unrolled, between two sheets of waxed paper. Top that with a damp bowl to keep the phyllo moist and workable.
  4. Place two sheet of phyllo in the bottom of the prepared pan. Brush with melted butter. Repeat until 8 sheets of phyllo are in the pan.
  5. Sprinkle 2 T. of the apple filling over the eighth sheet of buttered phyllo.
  6. Add two more sheets of phyllo brush with butter and sprinkle on 2T. apple filling. Repeat until you only have 8 sheets of phyllo remaining and no more butter.
  7. Place the remaining 8 sheets of phyllo on the top. Cut the baklava using a sharp knife. You can cut it into squares, diamonds, or triangles.
  8. Bake the baklava at 350F for 50 minutes.
  9. Meanwhile, in a medium saucepan bring the apple cider and brown sugar to a boil. Reduce to a simmer and add vanilla. Simmer until the baklava is baked.
  10. Pour the brown sugar/apple cider mixture over the baklava once it is baked. Cool completely before serving
  11. Do NOT store in an air tight container!

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)