Apple Pie Baklava with Maple Syrup

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Imagine the crisp, flaky layers of classic baklava infused with the warm, spiced flavors of homemade apple pie. Now drizzle that with golden maple syrup instead of traditional honey, and you’ve got a fall-inspired twist on a Mediterranean favorite that will have everyone asking for seconds. Apple Pie Baklava with Maple Syrup is the perfect dessert when you want something cozy, sweet, and delightfully different.

This recipe brings together the comforting goodness of cinnamon-kissed apples and toasted nuts tucked between sheets of buttery phyllo dough. The magic really happens when the maple syrup soaks through the golden layers, making each bite tender and rich without being overly sweet. It’s an impressive make-ahead treat that tastes even better the next day.

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What Kind of Phyllo Dough Should I Use?

For best results, go with a high-quality store-bought phyllo dough. You’ll want the traditional paper-thin sheets that come frozen. Just make sure to thaw them overnight in the fridge and let them come to room temperature before using. Keep them covered with a damp towel while working to prevent drying out.

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Ingredients for the Apple Pie Baklava with Maple Syrup

Phyllo Dough
This is the foundation of any baklava. The paper-thin layers create that signature crispy texture we all love.

Apples
Use a tart variety like Granny Smith or Honeycrisp to balance the sweetness. Dice them small so they cook evenly within the layers.

Walnuts or Pecans
Chopped nuts add texture and a nutty depth. Toasting them beforehand brings out their flavor even more.

Cinnamon & Nutmeg
These warm spices echo classic apple pie and make the whole kitchen smell incredible.

Butter
Melted butter is brushed between each phyllo layer to create that golden, crispy perfection.

Maple Syrup
Instead of the typical honey syrup, we use maple syrup to complement the apple pie flavors with its rich, earthy sweetness.

Brown Sugar
A touch of brown sugar adds caramel notes and helps the apple filling become jammy and tender.

Vanilla Extract
A small splash deepens the overall flavor and brings balance to the sweetness.

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How To Make the Apple Pie Baklava with Maple Syrup

Step 1: Prepare the Filling

Start by finely dicing your apples and tossing them in a bowl with cinnamon, nutmeg, a touch of brown sugar, and a splash of vanilla extract. Mix in your chopped, toasted nuts until everything is evenly combined. Set aside to let the flavors meld.

Step 2: Get Your Phyllo Ready

Make sure your phyllo dough is thawed and at room temperature. Keep it covered with a damp cloth to prevent it from drying out. Melt your butter in a small saucepan or microwave.

Step 3: Layer the Baklava

In a greased baking dish, lay down one sheet of phyllo and brush it with melted butter. Repeat this process for about 8–10 layers. Then, spread a third of the apple-nut filling evenly over the phyllo. Continue layering another 6–8 buttered phyllo sheets, followed by another third of the filling. Repeat once more, finishing with a final 8–10 layers of buttered phyllo.

Step 4: Cut Before Baking

Using a sharp knife, carefully cut the assembled baklava into diamond or square pieces. This is much easier to do before baking and allows the syrup to penetrate later.

Step 5: Bake Until Golden

Bake the baklava at 350°F (175°C) for about 45–50 minutes, or until the top is beautifully golden and crisp.

Step 6: Maple Syrup Soak

While the baklava bakes, gently warm your maple syrup (you can add a cinnamon stick or vanilla bean if desired). As soon as the baklava comes out of the oven, slowly pour the warm syrup over the entire tray, allowing it to soak through the layers. Let it rest at least 4 hours or overnight before serving.

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Serving and Storing Apple Pie Baklava with Maple Syrup

Apple Pie Baklava is best served at room temperature, once it has fully absorbed the maple syrup. Let it sit for several hours or overnight to achieve that perfect balance of crisp and syrupy goodness. Serve it as a dessert after a cozy meal, or pair it with tea or coffee for a delightful afternoon treat.

To store, keep it in an airtight container at room temperature for up to 5 days. Avoid refrigerating as it can cause the phyllo to lose its crispness. If you want to freeze it, do so before adding the syrup, and then add freshly warmed maple syrup after thawing and baking.

Frequently Asked Questions

What apples are best for this recipe?

Tart apples like Granny Smith or Honeycrisp are ideal. They hold their shape and give a nice contrast to the sweetness of the maple syrup.

Can I use honey instead of maple syrup?

You can, but maple syrup really complements the apple pie flavor and gives this baklava a unique twist.

Do I need to cook the apples beforehand?

No need! The apples cook down perfectly in the oven while the baklava bakes, becoming soft and tender without turning mushy.

Can I make this ahead of time?

Absolutely. In fact, it tastes better the next day after the syrup has fully soaked in. It’s a great make-ahead dessert for holidays or gatherings.

How do I keep phyllo from tearing?

Work quickly and gently. Keep unused phyllo sheets covered with a slightly damp towel, and don’t worry if a few tear—layering will hide imperfections.

What if I want to add raisins or cranberries?

Go for it! Dried fruits can be added to the filling for an extra festive twist.

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Want More Dessert Ideas with a Twist?

If you’re loving this Apple Pie Baklava with Maple Syrup, these other sweet creations are right up your alley:

• Strawberry Cheesecake Cupcakes for a fruity, creamy bite-sized delight.
• No-Bake Easy Cherry Chocolate Chip Pie when you want decadence without turning on the oven.
• Cheesecake-Stuffed Caramel Apple Cookies that feel like fall in every bite.
• Triple Chocolate Banana Bread to satisfy even the strongest chocolate cravings.
• Lemon Churro Cookies if you’re in the mood for tangy meets cinnamon sugar.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go classic with just apples and nuts, or did you sneak in some dried cranberries or even a splash of bourbon?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For even more unique dessert ideas, follow me on Pinterest @lifewithninarecipes.

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