Apple Baklava Strudel

Apple Baklava Strudel desserts Crispy buttery phyllo dough wrapped around brown sugar apples and chopped walnuts and pistachios fusion desserts, Fall desserts Apple Baklava Strudel apples

We love a good mashup and this baklava apple strudel does not disappoint. Crispy buttery phyllo dough wrapped around brown sugar apples and chopped walnuts and pistachios. Drizzled with honey syrup with a hint of lemon. It is fun to make and the perfect dessert for Fall gatherings or any occasion. Serve it as is or with some vanilla whipped cream or vanilla ice cream!

Apple Baklava Strudel

Baklava Apple Strudel Recipe Ingredients

  • NUTS: We use a blend of walnuts and pistachios for this recipe. You can do either or even blend in some almonds if you prefer.
  • SPICES: We use a blend of cinnamon and apple pie spice for this recipe. If you do not have apple pie spice you can substitute it with a variety of warming spices - we suggest ½ teaspoon extra ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground allspice or cardamom for 1 tsp of apple pie spice. If you prefer to keep things simple just with a little extra cinnamon that is fine too.
  • SUGAR: We like to use brown sugar but regular granulated sugar can easily be easily substituted.
  • APPLES: We used gala apples for this recipe. Approx 6 small gala apples peeled and diced which roughly came out to 4 cups diced.
  • PHYLLO PASTRY /DOUGH: We use store bought frozen rectangular sheets (the box is usually a 1 lb box). The sheets are usually around 9x14. You will need 8 rectangular thawed phyllo sheets for this recipe. You can store leftover thawed phyllo sheets in the refrigerator for up to 1 week, or refreeze them for 1 month. Roll or stack the sheets and wrap them tightly in plastic wrap, aluminum foil, or place them in an airtight zip-top bag to keep air out and no edges are exposed.
  • BUTTER: We use unsalted butter that we melt to brush or sprinkle between layers of phyllo and over the whole strudel.
  • LEMON JUICE & LEMON ZEST: The lemon juice and lemon zest add a hint of flavor and are added to the apples and the syrup. If you prefer to use orange juice and orange zest you can.
  • CORNSTARCH: We use cornstarch in the apples to thicken the filling. You will need 2-3 teaspoons depending on how much juices the apples produce.
  • HONEY: We use honey for the syrup for that signature baklava flavor.
  • OPTIONAL ADD INS: We don’t often add them but you can definitely add raisins to the apple filling. Feel free to fold in ½ cup of raisins into the apple mixture when it is off the heat and cooling.

Apple Baklava Strudel

How To Make Apple Strudel Baklava

  1. Cook & Cool Apples: Simmer apple with sugar and lemon juice until softened then stir in the cornstarch to thicken. Set aside to cool.
  2. Melt Butter: Melt it then set it aside to cool so it is not hot when brushing it onto phyllo.
  3. Blend or Chop Nuts: In a food processor or mini chopper blend the nuts with the cinnamon. Mix 2 teaspoons of nuts in a small bowl with sugar and spices, set aside 2 tablespoons of the chopped nuts for topping strudel at the end and all the rest is reserved for the base of the filling.
  4. Assemble Strudel: Layer 2 phyllo sheets then brush with butter, dust with ⅓ of the sugar nut mixture, repeat two more times then layer 2 last sheets of phyllo brushed with butter. Evenly spread the nuts and the apples over nuts, fold short edges over filling, brush with butter and do the same with one of the long edges. Fold same side over once more then use parchment paper to help lift the last side up and over. Brush over with butter, score slices, transfer to baking sheet.
  5. Bake: Bake 30 mins middle rack then 5-10 mins lower rack for bottom of strudel to crisp up
  6. Make Syrup: While strudel is baking add honey, lemon zest and juice to a small bowl and microwave 10-15 seconds, whisk to combine and allow to cool.
  7. Finish Strudel: Drizzle hot strudel with cool syrup and sprinkle top evenly with reserved nuts.
  8. Slice & Serve: Once cooled a bit but still warm transfer to cutting board and slice pieces along scored portions and serve.

Apple Baklava Strudel

Apple Baklava Strudel

Apple Baklava Strudel

Apple Baklava Strudel

Apple Strudel Baklava Storage, Freezing & Reheating

  • STORAGE: Place cooled strudel in a sealed, airtight container. It keeps its flaky texture best this way for up to 2 days. Store in an airtight container for any longer than that and up to 3-4 days in the fridge. Note that the phyllo pastry will soften and lose some of its crisp crunch in the fridge.
  • FREEZING: Freezing Baked Strudel - Wrap the baked and cooled strudel tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge and reheat as stated below if desired. Freezing Unbaked Strudel (Best quality) - Assemble the strudel completely, wrap it tightly in plastic wrap and foil without baking it, and freeze for up to 1-3 months. Bake directly from frozen (adding a few extra minutes) or thaw overnight in the fridge first. Finish it off with the honey syrup and nuts as directed in the recipe.
  • RE-HEATING: Warm the strudel in a 350°F oven for about 10 minutes or until filling is warm, to help restore the crispness of the phyllo layers or individual pieces. You can also do so in the air fryer. Avoid the microwave, which makes the pastry soggy.

Apple Baklava Strudel

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Recipe

Servings: 8-10 slices
Prep Time: 30 mins
Bake Time: 50 mins
Total Time: 1 hr 20 mins

Ingredients

For the Filling

  • 6 small gala apples, peeled cored and diced (approx 4 cups diced)
  • ½ cup brown sugar
  • ½ teaspoon apple pie spice
  • Juice of half small lemon
  • 2-3 teaspoons cornstarch (plus more if needed)
  • 1 cup walnuts
  • ½ cup pistachios, unsalted
  • 1 teaspoon ground cinnamon

For the Phyllo

  • ½ cup unsalted butter, melted
  • 8 sheets phyllo
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • 2 teaspoons chopped nuts

For the Honey Syrup

  • ⅓ cup honey
  • Juice and zest of ½ small lemon

Directions

Prepare Apple Filling

  1. In a large non-stick skillet set over medium heat, add the apples, brown sugar, apple pie spice, and lemon juice. Allow the sugar to melt and then simmer for 5 minutes stirring often, until the apples are tender but still have a bite. Stir in 2 teaspoons cornstarch (adding an extra one if needed) until mixture and juices have thickened. Transfer to a plate or bowl and allow to cool completely. For faster chilling place bowl in the fridge

Prepare Nuts

  1. While the filling cools melt butter and set aside
  2. In a food processor or mini chopper fitted with a steel blade, pulse together the walnuts, pistachios, and cinnamon for 15 seconds or until finely chopped.
  3. Spoon 2 teaspoons of nut mixture into a small bowl and whisk with 2 tablespoons of brown sugar and ¼ teaspoon extra cinnamon and set aside for sprinkling between the phyllo sheet layers.
  4. In a separate small bowl spoon out two tablespoons of the nut mixture for topping.
  5. Reserve all the rest of the nuts mixture for the base of the filling.

Assemble Strudel

  1. Preheat oven to 375°F
  2. Set a sheet of parchment paper on a clean working surface the size of your baking sheet.
  3. Unwrap your phyllo sheets and cover with a lightly damp kitchen towel to prevent sheets from drying
  4. Take two sheets phyllo and place on parchment paper, and light brush or sprinkle all over with melted butter using a pastry brush. Sprinkle a third of the sugar spice nut mixture on top evenly. Layer two more sheets over top, brush with butter then sprinkle with another third of the sugar spice nut mixture, followed by two more sheets with butter then remaining sugar spice nut mixture then final two sheets of phyllo layered overtop sprinkled or lightly brushed with butter. (8 phyllo sheet in total, 3 of the layers will have the sugar and nuts mixture between layers of 2 sheets and none on the final layer)
  5. Spoon the nuts for the base of the filling as evenly as possible over the phyllo leaving a 2 inch border around the edges.
  6. Spoon cooled apples evenly over the nuts (I always use a slotted spoon and discard any remains juices left behind)
  7. Fold the shorter ends in and gently pressing them into the filling then brushing them with butter
  8. Fold the longer side of one end in as well and brush with butter
  9. Fold that same side over once again then using the parchment paper to help you, lift the other side over to fold it over like folding a letter.
  10. Brush the strudel with melted butter. Press seam a little to seal it off. Score or make superficial cuts on the top of the phyllo layers with a sharp knife where you would like your slices to be made.
  11. Carefully lift the strudel up using the parchment paper and transfer it to the baking sheet

Bake

  1. Transfer baking sheet to preheated oven and bake on the middle rack for 30 minutes, then 5-10 more minutes more on the bottom rack until golden brown.

Prepare Syrup

  1. While the strudel is baking add the honey, lemon zest and lemon juice in a microwavable bowl. Heat in microwave 10-15 seconds until honey is syrupy. Whisk well and set aside and allow to cool.

Spoon Syrup and Nuts Over Srudel

  1. Remove strudel from the oven.
  2. Spoon cooled syrup all over the top of the strudel while it is hot, then sprinkle over the reserved nuts
  3. I like to let the strudel soak in most of the syrup then I like to slide it off the pan on to a cooling rack using the parchment paper to hold it then carefully slide it off the parchment paper onto cooling rack with a spatula so that it cools and the bottom doesn’t get soggy - you want it firm but juicy! It may drip juices so it’s a good idea to set it over parchment paper to catch any drippings.
  4. Once mostly cooled but still warm, carefully transfer to cutting board and slice with a sharp serrated knife and serve warm, room temperature or chilled as is or with ice cream.

Recipe Note

Folding Variations: We always like a flatter folded instead of rolled strudel when using phyllo - just for preference and the way it slices and serves. That is why we fold the pasty and don’t just roll it up. We also like the seam up when baked because It creates more surface area/layers or ruffling of layers for more texture and crunch on the top. But you can absolutely fold the edges in and roll the entire thing up and bake it seam side down. It will create a neater roll. With the seam side up the strudel may open slightly and that is ok once the phyllo relaxes as it cools it will settle and be perfectly crisp. I think the more rustic this dessert looks the better and the more surface area for drizzling the syrup and sprinkling over the nuts!

Apple Baklava Strudel