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Baklava with apples





1 unit


100 grams

White sugar

500 grams


500 mL


250 grams

Ground cinnamon

1 teaspoon

Shelled walnuts

300 grams


100 grams


2 unit


240 grams

Desserts from Turkey

Baklava with apples

Baklava with apples

vegetarian with gluten with nuts with good fats

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baklava with apples

Delicious sweet with apples and dried fruit

Baklava with apples step 1

step 1

First, prepare the syrup: melt the sugar and honey in the water, adding 3 tablespoons of lemon. Boil the medium to medium heat for 5 minutes when ready to cool.

Baklava with apples step 2

step 2

Cut the apples into small pieces, mixing them with cinnamon and a tablespoon of lemon and divide them into two parts.

Baklava with apples step 3

step 3

Grind the nuts and almonds extensively without exaggerating, they should not be reduced to powder and subdivided into 4 parts.

Baklava with apples step 4

step 4

Dissolve margarine or butter and brush the bottom of a rectangular baking tray.

Baklava with apples step 5

step 5

Spread the first 8 sheets of pasta, sprinkle them with a little butter, distribute a layer of nuts and almonds, and add apples to another 4 sheets of dough and proceed as above, ending the apples.

Baklava with apples step 6

step 6

Add 4 sheets of dough, sprinkle with butter and add the third part of almonds and nuts.

Baklava with apples step 7

step 7

Add the last 8 sheets of pasta and cut the portions with a very sharp knife. The shape may be squared or shaped like a rhombus.

Baklava with apples step 8

step 8

Add the chopped almonds and nuts to the center of each serving and sprinkle with the remaining melted margarine.

Baklava with apples step 9

step 9

Cook for 50 minutes at 175 ° in a ventilated oven.

Baklava with apples step 10

step 10

Let the baklava cool and distribute the syrup over the whole surface of the cake: before serving it must pass for at least 8 hours so that the pasta absorbs the syrup.

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