Apple Strudel Baklava

By LoriCaputo

Ingredients

• Ingredients
• SYRUP
• 1 cup honey 250 ml
• 1 cup sugar 250 ml
• 1 cup water 250 ml
• 1 cinnamon stick 1
• 2 tbsp lemon juice 25 ml
• FILLING
• 3 apples, peeled, cored & diced 3
• 1/2 cup brown sugar 125 ml
• 1 1/2 tsp cinnamon 7 ml
• 2 cups toasted walnuts, chopped 500 ml
• 10 sheets phyllo pastry (about 3/4 lb/375g) 10
• 1/2 cup unsalted melted butter, or unflavoured vegetable oil 125 ml
• 1/3 cup breadcrumbs 75 ml
• 2 tbsp sugar 25 ml

Preparation

Step 1

1For syrup, put honey, sugar, water, cinnamon stick and lemon juice in a large saucepan and bring to a boil. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Refrigerate until cold. Discard cinnamon stick.
2In a large bowl combine apples with brown sugar, cinnamon and nuts.
3In one bowl have ready melted butter or oil. In a separate bowl, mix the breadcrumbs with sugar. Arrange one piece of phyllo on the work surface in a horizontal position. (Cover remaining phyllo with a sheet of plastic wrap and then a damp tea towel.) Brush phyllo with butter, sprinkle with crumbs. Arrange 1/2 cup (125mL) filling (again horizontally) along the bottom edge of the dough. Roll once, fold in sides, then continue to roll up tightly. Curl the pastry into a snail shape and place on a baking sheet lined with parchment paper. (Do not worry if the pastry breaks slightly as you curl it up.) Repeat with remaining filling and pastry.
4Make diagonal slices through the top layer of each pastry (so that, later, the baked pastries will absorb the syrup). Brush pastries with any extra butter or oil. Bake in a preheated 375F/190C oven for 35 to 40 minutes or until apples are tender and pastry is browned. Pour syrup over the pastry and serve.