With such an absurd amount of apples on the trees in our orchard this year, I've been trying to come up with any excuse to make anything apple...after all, an apple a day keeps the doctor away!
In this quest, I thought to include the fruit into the Greek classic, baklava...and it's so good!
By chopping the apples into smaller cubes, they stew absolutely beautifully along with some walnuts, brown sugar, cinnamon, cloves and butter. Combine that lovely autumn cosiness with the crunch of filo pastry, finished with that hit of honey, and you have a winning combination. I also gave a few shapes a try to see which one would come up best (as you can see in the photo) and, without a doubt, the cigar roll was by far the best. Although all shapes tasted great, the crunch of the simple roll shape is unreal!
There's something really special about little treats like this - they are seasonal, simple enough for young and old to get involved making them, and loved by everyone as they are so delicious - tick, tick and tick!!
I'd love for you to give the recipe a try. If you do, please post it on your socials and don't forget to tag me so I can see your creations - it's one of the most satisfying things as a blogger to see your recipes being recreated in other people's kitchens!
Much love, stay safe,
Preparation time: 10 minutes
Cooking time: 30 minutes
- Zest of half a lemon
- 3 tablespoons freshly squeezed lemon juice
- 3 medium apples, peeled, cored and cut into 5mm cubes
- 1/2 cup walnuts, finely chopped
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 9 sheets filo pastry
- 100g unsalted butter, melted
- 1 heaped tablespoon honey (I like the leatherwood variety here)
- 1 teaspoon water
- Lemon thyme leave, to serve (if desired)
- Preheat the oven to 170C. Line a large baking tray with non-stick baking paper and set aside.
- Place the lemon zest and juice in a bowl and then add the apple pieces. Toss well to ensure the lemon coats the apples to prevent browning. Add the walnuts, sugar, cinnamon and cloves and stir to combine. Set aside.
- Cut the filo sheets vertically so that you have 18 strips of pastry. Cover them with an ever so slightly damp towel to prevent them from drying out.
- Set out a pastry strip and lightly brush with a little melted butter. Add a heaped tablespoon of the apple mixture in a row on the short side of the strip that is closest to you. Fold over the bottom of the strip to cover the apple, then fold in the two long sides. Roll the mixture over to make a cigar shape. Place the baklava roll on the prepared tray. Repeat with the rest of the pastry and filling.
- Brush all the rolls with the rest of the melted butter and then pop the tray in the oven to cook for 30 minutes or until the rolls are golden and crispy.
- When it's time to serve, warm the honey with a teaspoon or so of water so that it becomes runny. Drizzle over the apple baklava rolls and garnish with a few lemon thyme leaves (if desired). Serve immediately.