Apple Walnut Pecan Baklava Recipe
For the baklava.
2 cups walnuts finely chop
1 cup pecans finely chop
1/3 cup packed muscovado brown sugar
1 1/2 teaspoons ground cinnamon
1 large apple, thinly sliced
1 roll frozen phyllo dough, thawed (25 sheets)
Butter-flavored cooking spray
For the syrup
1 cup sugar
1/3 cup honey
1 cinnamon stick
1/2 cup water
Dash ground ginger
Dash ground cloves
Dash ground nutmeg
For the syrup
Combine all syrup ingredients in a small saucepan. Bring to a boil over medium high heat, whisking until sugar is dissolved. Lower heat to medium-low and continue to boil until reduced by half. Transfer to bowl and cool completely.
For the baklava
Preheat oven to 350º. Spread nuts out in single layer on baking sheet. Toast in oven for 5 to 10 minutes or until fragrant. Transfer to food processor. Add brown sugar and cinnamon. Pulse until the mixture has a medium-fine texture.
Spray 8×8″ baking dish with butter-flavored spray. Lay phyllo sheets out flat and cover with plastic wrap, then with a damp kitchen towel. Working quickly, take one sheet and fold in half in the bottom of the baking dish. Spray with cooking spray. Repeat stacking and spraying with four more sheets. Spread about 1/4 of the nut mixture on top of the dough layer. Place half of the apple slices in a single, even layer on top of the nuts. Cover with another thin layer of nuts, using about 1/3 of the nut mixture total.
Repeat this process a second time. Then repeat a third time, leaving out the apples. Top with another 5 sheets of dough and cooking spray. Using a sharp knife, cut into 16 equal squares. Bake until dough is light golden-brown, about 45 minutes. Pour cooled syrup over hot baklava. Cool to room temperature before serving.