Move over Pecan Pie, Hello Baklava Apple Tart! This pie has all of the delicious flavors of Greek baklava topped with sweet apples. It’s the perfect dessert for your Holiday table. Follow this easy recipe and make some today.
All that’s needed to make this beautiful tart is a 9-inch tart pan with a removable bottom. You can purchase one here (Amazon affiliate link)
You can make this as a free form tart without a tart pan. Turn it into a round galette like my Spanakopita Galette. This can also be made into a rectangular tart like my Greek-Style Apricot Phyllo Galette with Custard.
This tart is fairly easy to make as long as you follow some important tips. Here they are:
- thaw out the phyllo correctly: Phyllo is sold in the freezer section. So, it is important to thaw it overnight in the refrigerator. Set it at room temperature for at least an hour before assembling the tart. Leave the phyllo in its packaging until ready to use and wrap any leftover phyllo sheets in plastic wrap and refrigerate up to a week.
- Make the syrup first: the syrup should be cool and the pastry hot. This will keep it from getting soggy. The syrup can be prepared a few days ahead of time and stored in a jar in the refrigerator.
How to serve the Apple Baklava Tart
This tart tastes delicious both cold and at room temperature. Serve it with a hot cup of Greek coffee and a glass of water.
Take it to the next level by piping some vanilla whipped cream rosettes on top of each slice or serving it with vanilla ice cream.
More Baklava Recipes
This pie is perfect for your Holiday table as it has all of the warm delicious flavors of the season. It is flaky, sticky, sweet, and a definite crowd-pleaser.
I hope that you give this recipe a try. If you do, snap a picture and share it with me on social media. I love seeing your recreations. Post your questions and recipe requests down below in the comments section and I will see you back here soon with another delicious recipe worth sharing. Kali Orexi & Filakia polla, Dimitra.
Watch the Video Tutorial
- 8 sheets (#4) phyllo, thawed and at room temperature
- 4 ounces unsalted butter, melted
- 1-2 Gala apples
For the Filling
- 3/4 cup ground almonds
- 3/4 cup ground walnuts
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons granulated sugar
- zest of half of an orange
For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- 2-3 tablespoons orange juice
- 1 cinnamon stick
- 1/2 cup honey
- 1 teaspoon pure vanilla extract
Preheat the oven to 350 °F, 180 °C.
Make the Syrup: Combine the sugar, water, cinnamon stick, and orange juice in a small saucepan and bring to a boil. Once the sugar has melted remove the pan from the heat and add the vanilla and honey. Mix together and set aside to cool.
Combine the filling ingredients in a bowl and mix together.
Assemble the pie: Brush the inside of a 9-inch tart pan with some melted butter. Layer the phyllo sheets into the pan. Drizzle melted butter between each layer.
Add all of the filling to the center and spread it out evenly.
Cut the apples in half and remove the core. Thinly slice the apples and arrange them on top of the nut filling. Brush the apples with melted butter and sprinkle some granulated sugar on top of them.
Take the excess phyllo that is hanging outside of the pan and tuck it inwards towards the filling. Brush the edges with butter.
Place the tart pan on a baking tray and bake in the center rack of the oven for 45-55 minutes. The tart is ready when the apples are tender and the crust is golden.
As soon as it comes out of the oven pour the cooled syrup on top and set it aside for at least an hour to set.
Carefully remove the tart from the pan and serve with whipped cream or ice cream and coffee. Enjoy!
It is best to make the tart a day ahead of time and let it set in the refrigerator.
Store any leftovers in an airtight container in the refrigerator up to a week.
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