Apple Strudel Baklava Recipe

Apple Strudel Baklava

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Austrian apple strudel and Middle Eastern baklava have two things in common: Both feature flaky, wafer-thin pastry

As I have mentioned before my father was a huge apple fan, growing up my mother would make this recipe and many other apple desserts. My grandmother passed down this recipe to my mother from Germany. 

Best served warm with a side a heavy cream or topped with vanilla ice cream. 





Apple Strudel Baklava

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 40 Pieces

Apple Strudel Baklava


  • 3/4 Pound Phyllo Dough ( 18 x 16-inch Sheets )
  • 1 1/4 Cups Butter or Margarine, Melted
  • 2 Cups coarsely Shredded, Peeled Apples
  • 1 Cup Chopped Walnuts
  • 1 Cup Chopped Toasted Almonds
  • 2/3 Cup Sugar
  • 1/4 Cup Raisins
  • 1 tsp Finely Shredded Lemon Peel
  • 2 Tbs Ground Cinnamon
  • 1/2 Cup Honey


  1. Keep unused phyllo covered with damp towel while you work
  2. Lay 6 sheets of phyllo dough in bottom of a buttered 15x10x1-inch baking pan, brushing each sheet with melted butter or margarine
  3. Combine remaining ingredients except honey
  4. Sprinkle half the apple-nut mixture over phyllo in pan
  5. Top with 6 more phyllo sheets brushed with butter
  6. Sprinkle with remaining apple-nut mixture
  7. Top with remaining phyllo dough brushed with butter
  8. Trim edges, score into diamonds
  9. Bake in 350* degree oven for 35 - 40 minutes
  10. Heat honey; drizzle over all
  11. Cool
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