This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.

Baklava has been on my baking bucket list for so, so long. It’s one of those dishes that I love to get when we’re out, but I always assumed it would be hard to make. I was wrong. A little time consuming? Maybe. But not hard.

This version is fall-perfect with apple chunks in the layers and apple cider in the syrup.

I used apples from #appleweek sponsor Envy Apples in these. This was my first experience with Envy, but they’re definitely an apple that I’ll seek out now. They’re perfectly delicious eaten on their own, but they were also fantastic to bake with. Every recipe I’ve posted this week using apples has been made with Envy Apples!

Here they hold the flavor and crunch perfectly so you get undeniably apple bites in the middle of this baklava.

Since Envy Apples is one of our sponsors, they’re also offering up a fabulous prize for our #appleweek giveway – a $60 Visa giftcard and a shipment of apples! You can enter here: a Rafflecopter giveaway

Apple Cinnamon Baklava
(adapted from Yummy Crumble)
Makes 1 9×13″ pan

2 cups chopped walnuts
1 cup chopped pecans
1/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 large apple, peeled and chopped
1 package frozen phyllo dough, thawed
1 1/2 sticks butter, melted

1 cup sugar
1/3 cup honey
1/4 tsp. cinnamon
½ cup apple cider
Dash ground ginger
Dash ground cloves
Dash ground nutmeg

Preheat the oven to 350 degrees F.

Spread out the chopped nuts on a baking sheet and bake for 5 minutes, until fragrant. Transfer the nuts to a food processor along with the brown sugar and 1 1/2 tsp. cinnamon. Pulse a few times until the nuts are chopped medium-fine and sugar is well incorporated. Set aside.

Unroll the phyllo dough on the counter and cover with a damp tea towel to prevent it from drying out.

Using a pastry brush, brush a 9×13″ baking pan with melted butter. Lay two sheets of dough in the pan, and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter. (You’ll have 6 sheets total.)

Spread 1/3 of the nut mixture layer over the dough. Spread half of the apple over.

Lay two sheets of dough on top of the apple- nut mixture and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter.

Spread 1/3 of the nut mixture layer over the dough.

Lay two sheets of dough on top of the nut mixture and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter.

Spread 1/3 of the nut mixture layer over the dough. Spread half of the apple over.

Lay two sheets of dough on top of the apple- nut mixture and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter.

Using a sharp knife, cut into slices in a diagonal pattern.

Bake for 45 minutes, until golden.

While it bakes, combine the remaining ingredients in a small saucepan and bring to a boil. Reduce heat and simmer until it’s reduced to half.

When the baklava is baked, pour half of the syrup over. Let it sit for about 15 minutes, then pour some more over until fully absorbed.

Here are Friday’s Recipes, full of apple goodness: