Apple Rum Baklava
Elevate your dessert game with this irresistible Apple Rum Baklava, a decadent fusion of flaky layers, sweet caramelized apples, crunchy nuts, and a luscious honey-rum syrup. This modern twist on a classic Middle Eastern treat combines tart Granny Smith apples spiced with cinnamon, nutmeg, and clove, layered with buttery phyllo dough and a nutty blend of walnuts and pistachios. A rich syrup infused with dark rum and vanilla adds a tantalizing depth of flavor, perfectly soaking into the golden, crispy layers. Ideal for holidays or special occasions, this recipe is surprisingly simple yet delivers a show-stopping finale to any meal. Serve it as a luxurious fall-inspired dessert or a dazzling addition to your next gathering—either way, it’s guaranteed to impress!
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Recipe Information
Ingredients
- 16 sheets Phyllo dough
- 1 cup Unsalted butter
- 3 cups Granny Smith apples (peeled, cored, and diced)
- 1 cup Brown sugar
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 1 tablespoon Lemon juice
- 1 cup Chopped walnuts
- 1 cup Chopped pistachios
- 0.75 cup Honey
- 2 tablespoons Dark rum
- 0.25 cup Water
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Clove (optional, ground)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
In a skillet over medium heat, melt 2 tablespoons of the butter and add the diced apples, brown sugar, cinnamon, nutmeg, and clove (if using). Cook for 5–7 minutes until the apples are softened. Stir in the lemon juice and set aside to cool.
In a bowl, combine the chopped walnuts and pistachios.
Melt the remaining butter and keep it nearby with a pastry brush.
Place a sheet of phyllo dough in the prepared baking dish, brushing it lightly with melted butter. Repeat this process with 6 more sheets, brushing each layer with butter.
Spread half of the apple mixture over the phyllo layers, then sprinkle half of the nut mixture evenly over the apples.
Lay another 5 sheets of phyllo dough one at a time, brushing each layer with butter as before.
Spread the remaining apple mixture and nuts over this layer, then top with the final 4 sheets of phyllo, each brushed with butter.
Using a sharp knife, cut the baklava into diamonds or squares, being careful not to tear the top sheets.
Bake in the preheated oven for 40–45 minutes, or until golden and crisp.
While the baklava bakes, make the syrup: In a saucepan, combine honey, dark rum, water, granulated sugar, and vanilla extract. Bring to a boil, then reduce the heat and let it simmer for 5 minutes. Remove from heat and let cool slightly.
Once the baklava is finished baking, remove it from the oven and immediately pour the warm syrup evenly over the entire dish. Allow the syrup to soak into the layers.
Let the baklava cool completely before serving. For best results, let it sit for several hours or overnight to maximize flavor.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 46.1 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
