This is not your traditional rich, sweet (baklava) baklawa dessert pastry. In fact it reminds me more of apple picking season in Canada. The recipe still maintains the velvety layers of filo filled with chopped nuts, held together with sugar but with a touch of crisp apples.

This dessert is such a treat and your guests will think you were slaving away in the kitchen preparing it. I have always been intimidated from making baklawa but its quite similar to making a lasagne

Its delicate, flaky, sweet and delicious.

Preparation Time

  • 25 minutes 

Cooking Time

  • 45 minutes


  •  20 pieces


  • 2 cups walnuts
  • 1 cup pecans
  • ⅓ cup packed brown sugar
  • 1 tbsp cinnamon
  • 1 large apple, peeled and chopped into ¼ inch cubes
  • 1 roll frozen filo dough, thawed
  • 1½ stick of melted butter

For Syrup

  • 1 cup caster sugar (substitute 1 cup agave syrup)
  • ⅓ cup honey
  • ½ cup apple juice
  • Dash of ground cinnamon, nutmeg, cloves and ginger


  • For Baklava
    • Preheat oven to 350F. Spread the nuts out on a cookie sheet and bake 5 – 10 minutes until toasted.
    • Place nuts, cinnamon and brown sugar in a food processor to medium-fine and set aside.
    • Using a 9 x13 layer pan, place 2 sheets of filo at the bottom with melted butter and walnuts mixture.
    • Keep adding layers until you get to the middle, then add apples with nut mixture.
    • Repeat the process until you run out of walnuts and dough as your final layer
    • Using a sharp knife, slice the baklava in diagonal pattern and butter the top
    • Bake for 45 minutes or until golden.
  • For the Syrup
    • In a small saucepan, combine all ingredients and bring to a boil.
    • Reduce heat to low and simmer.
    • When baklava is done, pour the syrup over the entire baklava while it’s still hot.
    • Serve cold or hot, with a side of ice cream.



Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.

She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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