Apple, walnut and maple syrup baklava
Makes 12 pieces
This sublime dessert is greedy on maple syrup – but worth it. — 400g walnuts, crushed to a rough gravel, plus 2 tbsp finely chopped
— 4 tbsp demerara sugar — zest of 1 lemon
— 2 tsp cinnamon
— pinch of freshly
— 12 sheets of filo pastry — 240g butter, melted — 500ml maple syrup
For the apples
— 6 dessert apples, peeled, cored and cut into 8 wedges each — 2 tbsp butter
— 1 tbsp soft brown sugar Preheat the oven to 180C/ gas mark 4. Line an 18 x 30cm baking tray with baking parchment.
Mix the crushed walnuts with the sugar, zest and spices.
Lay a sheet of filo pastry on the tray and brush it all over with the butter. Repeat with five more sheets, so they are stacked on top of each other.
Scatter the walnut mixture evenly over the surface. Lay another sheet of pastry on top, brush it with butter and repeat with the other sheets.
Use a very sharp knife to score the surface down to the filling, in a diagonal tile pattern.
Bake for 20 minutes, then turn the oven down to 150C/ gas mark 2½ and bake for another 30 minutes until golden – do not let it burn.
Allow the baklava to stand for a few minutes, then heat the syrup and pour it over the whole surface of the pastry – it will run into the cuts and down into the centre. You can return the baklava to the oven for four minutes, for the syrup to meld.
Scatter over the chopped walnuts, then allow to cool.
You can prepare the apples while the baklava cooks. Put the apple slices, butter and sugar in a sauté pan and cook gently until the apples are tender and beginning to colour.
Cut the baklava into pieces. Spoon the apples over to serve.