Individual Apple Baklava Pies

Name: Individual Apple Baklava Pies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Universal
Ingredients: 95.0 g Phyllo; 14.4 g Butter; 150 g Apples; 12.3 g Orange zest; 31.5 g Orange juice; 25.4 g Sugar; 6.8 g Cinnamon; 2.7 g Corn starch; 0.28 g Cloves; 12.9 g Walnuts; 0.68 g Salt; For the syrup:; 52.8 g Sugar; 62.5 g Water; 21.4 g Honey; Optional:; Ice cream

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Baklava is a sweet pastry made of phyllo dough, chopped nuts, and syrup or honey and is a popular dessert in Middle Eastern, Mediterranean, and Balkan cuisines. This variation adds apple to the usual nut and spice filling and is formed in individual ramekins rather than in a single baking large tray as is usually the case.

Category: Desserts

Source: www.dimitrasdishes.com

Ingredients

For the syrup:
47.5 g	Phyllo
7.2 g	Butter
75.0 g	Apple
6.1 g	Orange zest
15.8 g	Orange juice
12.7 g	Sugar
3.4 g	Cinnamon
1.4 g	Cornstarch
0.14 g	Cloves
6.5 g	Walnuts
0.34 g	Salt
26.4 g	Sugar
31.3 g	Water
10.7 g	Honey
Optional:
	Ice cream

20:00

35:00

55:00

Instructions

Preheat oven to 175°C. Brush 2 ramekins with melted butter.

Cut the phyllo sheets into squares, each about 15 cm square in size. Separate the phyllo squares into stacks. 8-10 sheets per stack. Keep covered with a damp kitchen towel.

Peel and core the apple and cut into approximately 1/5 cm cubes. Combine the chopped apple cubes, orange juice and zest, sugar, cinnamon, cornstarch, clove powder, walnuts and salt. Mix well to combine.

Brush each phyllo sheet with melted butter stacking them on top of each other. Create two separate stacks. Place each phyllo stack into each ramekin. Evenly distribute the apple filling between the two ramekins.

Place the ramekins on a baking tray to transport easily in and out of the oven. Bake for 35-40 minutes or until the phyllo is golden and the filling is bubbly.

While the pies are baking, make the syrup. Combine the sugar and water in a small pot. Bring to a boil. Remove from heat and stir in the honey until melted. Allow to cool completely. The syrup should be cold when poured over the very hot pies. This will ensure a crispy crust.

As soon as the pies come out of the oven, pour the cooled syrup over them and dust with some cinnamon. Serve as is or with a scoop of your favorite ice cream.