Title: Apple Baklava
Categories: Greek Ethnic Vegetable
Yield: 12 Servings

6		Golden Delicious apples
6		Granny Smith apples
2	tb	Unsalted butter
6	tb	Sugar
1/2	ts	Cinnamon
		Nut Mixture:
2 1/2	c	Walnuts, chopped
1/2	c	Sugar
1/2	ts	Grated lemon peel
1/2	ts	Cinnamon
24		Sheets phyllo dough
1/2	c	Unsalted butter, melted
2	tb	Plain dry bread crumbs
2	tb	Honey

Apples give a distinctive twist to this traditional Greek dessert. Sauteing them first to let the water evaporate ensures a crisp crust.

Prep time: 1 hour plus cooling Baking time: 35 to 40 minutes

Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes. Cool.

Nut Mixture: Combine all ingredients in small bowl.

Preheat oven to 400^F. Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap. Brush 13x9-inch metal baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter. Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter. Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.

With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds. Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack. Serve warm or at room temperature with whipped or ice cream. Makes 12 servings.

FROM: Ladies Home Journal, March 1992

Posted on GEnie Food & Wine RT Apr 05, 1992 by J.APPLEBURY [Jim & Deb]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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