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Apple Strudel Baklava
Ingredients:
3/4 lb. phyllo dough (18x16" sheets)
1 1/4 c. butter, melted
2 c. coarsely chopped apples
1 c. chopped walnuts
1 c. chopped toasted almonds
2/3 c. sugar
1/4 c. rsisins
1 tsp. grated lemon peel
2 Tbs. lemon juice
1 Tbs. cinnamon
1/2 c. honey
3/4 lb. phyllo dough (18x16" sheets)
1 1/4 c. butter, melted
2 c. coarsely chopped apples
1 c. chopped walnuts
1 c. chopped toasted almonds
2/3 c. sugar
1/4 c. rsisins
1 tsp. grated lemon peel
2 Tbs. lemon juice
1 Tbs. cinnamon
1/2 c. honey
Directions:
Keep unused phyllo dough covered with damp towel while working.Lay 6 sheets of phyllo in bottom of a buttered 15x10" baking pan, brushing each sheet with some butter.Combine remaining ingredients EXCEPT honey. Sprinkle half the nut mixture over phyllo in pan. Top with 6 more sheets phyllo brushed with butter and filling. Top with remaining phyllo brushed with butter. Trim edges. Score into diamonds. Bake at 350 for 35 to 40 minutes. Warm honey; drizzle over baklava. Cool. Makes 40 pieces.
Keep unused phyllo dough covered with damp towel while working.Lay 6 sheets of phyllo in bottom of a buttered 15x10" baking pan, brushing each sheet with some butter.Combine remaining ingredients EXCEPT honey. Sprinkle half the nut mixture over phyllo in pan. Top with 6 more sheets phyllo brushed with butter and filling. Top with remaining phyllo brushed with butter. Trim edges. Score into diamonds. Bake at 350 for 35 to 40 minutes. Warm honey; drizzle over baklava. Cool. Makes 40 pieces.
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