2015: Apple Cheddar Baklava with a Spiced Maple Balsamic Glaze

  • Chef: Darlene Buerger
  • Ready in: 30 minutes
  • Serves: 5 or more
  • Complexity: medium
2015: Apple Cheddar Baklava with a Spiced Maple Balsamic Glaze


  • 3 apples, peeled, cored, chopped (Granny Smith, Braeburn or other tart apple)
  • ¾ cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 1-8oz roll phyllo dough, thawed
  • ½ cup butter, melted
  • 1 cup walnuts, chopped
  • ½ cup Rumiano Extra Sharp Cheddar cheese, shredded
  • ½ cup sugar
  • 1 teaspoons grated fresh ginger
  • ¼ cup maple syrup
  • 1 tablespoon balsamic vinegar


1. In a medium saucepan, combine apples, ¾ cup sugar, cinnamon, nutmeg and lemon juice. Cook over medium heat until apples are cooked but still somewhat crunchy. 2. Unroll phyllo and cut to fit an 8x8 inch oven safe baking pan. (phyllo sheets are 9x14 so you will need to cut about 5 or 6 inches off larger side) Place a single sheet in bottom of pan and brush with butter. Repeat layering until you have 6 sheets. Sprinkle nuts on top of phyllo. Continue layering phyllo and butter until you have 6 more layers. Top this layer with apples and cheese and layer with 6 more sheets of phyllo and butter brushing the top generously with butter. *Score top of phyllo into desired serving size. Bake at 350 degrees for 30 to 35 minutes or until golden brown. 3. While baklava is baking, combine ½ cup sugar, ginger, maple syrup, vinegar and ¼ cup water in a small saucepan over medium heat. Bring mixture to a boil and then reduce heat and simmer for 5 to 7 minute or until sauce starts to thicken. Remove from heat and spoon sauce over hot baklava. Allow baklava to set for 20 to 30 minutes before serving. Make 8 to 10 servings. *To score phyllo, gently cut through layers, allowing bottom layer to remain intact. Phyllo may be cut into any size diamonds or squares)

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