Baklava Apple Phyllo Pie

An incredibly delicious and textured smash-up of baklava and apple pie!

This Baklava Apple Phyllo Pie is the ultimate Greek-inspired fall dessert — a buttery, flaky phyllo crust filled with tender spiced apples, a cinnamon-walnut layer, and drizzled with honey-lemon syrup. It’s part apple pie, part baklava, and all comfort. Beautiful enough for special occasions and easy enough for make-ahead holiday baking, this dessert is a guaranteed show-stopper.

Fall to New Year’s is my favorite time of year because it’s the time to indulge in sweets and all things cozy and delicious. This baklava apple phyllo pie fits right into that category. It has a baklava-type crust on the bottom with light, airy, buttery, and crispy phyllo on top, and it’s packed with a lightly spiced apple filling. It’s so good and the perfect apple pie twist for your Thanksgiving table.

Why will my family crave this apple pie twist?

Buttery, crispy,

Flaky phyllo

Syrupy, nutty, sweet,

Cinnamon baklava crunch,

Sweet, rich, creamy,

Gooey, smooth, luxurious,

Cinnamon apple filling.  

What’s in the apple filling?

Fuji -or Gala apples, peeled, cored, and sliced for a lovely filling. If you like a more tart filling, you can use Granny Smith apples.

Unsalted butter -American salted butter is too salty for sweet treats, so I stick with unsalted.

Granulated sugar -using both white and brown sugar creates the most balanced and flavorful apple pie filling. Granulated sugar sweetens the filling without additional flavor.

Light brown sugar -adding this to the granulated sugar creates a richer, caramel-like flavor to the filling and adds more moisture to the filling.

Cornstarch -apples release juices as they cook, and this will help thicken those juices to create a syrupy filling.

Ground cinnamon -I’m sure you already know how well cinnamon pairs with apples, and it wouldn’t be an apple pie without it.

Salt -a good pinch enhances the flavors of the pie and balances the sweetness of the sugars.

Heavy whipping cream -I can’t tell you how much of a difference this makes in the pie filling. It creates the most rich, creamy, smooth, luxurious sauce you’ll ever eat.

What do I need for the cinnamon-nut layer?

Walnuts – finely chop or coarsely grind in a food processor to mix easily with the filling ingredients. 

Granulated sugar -sweetens the layer and melts into a sauce as the pie bakes.

Ground cinnamon -adds the most delicious, warm, sweet spiciness to the filling.

Raisins -optional if you like raisins in your apple pie, or you just like a little bit of chewiness for texture.

Do I need something to assemble the phyllo?

#4 phyllo dough -thawed overnight in the refrigerator and pulled out of the fridge about an hour before using to come to room temperature.

Unsalted butter -melted for drizzling and brushing over the phyllo to help crisp and give that rich buttery flavor.

10-inch Deep-dish pie pan -you’ll want a deep dish to add lots of delicious layers and support the crinkled phyllo topping.

What’s in the syrup?

Granulated sugar -simple syrup is created with equal parts sugar and water, and you can use pure cane sugar as well.

Water -helps the sugar melt to create a thick, sweet syrup.

Peel of ½ lemon -or orange to add a hint of citrus brightness to the pie.

Pure vanilla extract -use a good quality since this syrup has so few ingredients.

How do I make the apple filling?

Melt the butter in a large skillet over medium heat. Add the apples, granulated and brown sugar, cornstarch, cinnamon, and salt. Cook, stirring often, until the mixture thickens and the apples are tender when pierced with a fork, about 8–10 minutes. Remove from the heat and stir in the heavy cream. Mix well and set aside to cool completely.  (Baker’s Tip: If the mixture is too thin, whisk 1 tablespoon of cornstarch with 2 tablespoons of water, then cook it to thicken.)

Is the nut layer simple?

Preheat the oven to 350°F (180°C). In a small bowl, combine the walnuts, sugar, cinnamon, and raisins (if using). Set aside.

How do I assemble the Baklava Apple Phyllo Pie?

Brush the bottom and sides of a 10-inch deep-dish pie pan with melted butter. Unwrap the phyllo dough and cover it with a clean towel to prevent it from drying. Layer about half of the phyllo sheets into the pie pan, brushing each layer generously with melted butter. Let some of the phyllo hang over the sides of the pan. Sprinkle the walnut-cinnamon mixture evenly over the base, then spread half of the cooled apple filling on top. Continue layering the remaining phyllo sheets, buttering each layer.

What’s the best way to create the topping?

Scrunch each remaining sheet of phyllo accordion-style and coil it into a rosette. Arrange the rosettes on top of the pie to cover the surface. For a simple top crust, lay the phyllo sheets flat, brushing each with butter, and gently tuck the excess edges into the pan. Brush the top generously with butter.

How long do I bake the pie?

Place the pie on the center rack and bake for about 1 hour, or until the top is golden and crisp.

Can I make the syrup while the pie is baking?

While the pie bakes, combine the sugar, water, and citrus peel in a small saucepan. Bring to a boil, reduce the heat, and simmer for 5 minutes. Remove from heat, discard the peel, and stir in the vanilla. Let the syrup cool completely.

When do I pour the syrup over the pie?

As soon as the pie comes out of the oven, slowly pour the cool syrup evenly over the hot pie. Let it rest at room temperature for at least 2 hours before serving to allow the syrup to absorb.

How do I serve baklava apple phyllo pie?

Serve slightly warm or at room temperature with vanilla ice cream or homemade whipped cream.

Can I make my baklava apple pie ahead of time? 

The filling can be prepared up to 2 weeks in advance and stored in the refrigerator in an airtight container. You can also bake the pie and keep it refrigerated until the next day. Warm it through, then pour the syrup over the top before serving. If you want to freeze the whole pie for a dinner party next month, assemble it, then cover it tightly with plastic wrap and foil and freeze it for up to 2 months. Thaw overnight in the refrigerator before baking.

What’s the best way to store leftovers?

Store leftovers covered at room temperature for 1 day or refrigerated up to 5 days.

Do you have more apple pie smash-ups?

Baklava Apple Pie/Tart

Apple Pie Tart

Milopitakia: Mini Apple Phyllo Pies

Apple Pie Bars

The Most Delicious Caramel Apple Galette in Puff Pastry

Apple Crinkle Cake

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