Apple Pecan Rosemary Baklava

Rosemary Garlic Chablis Wine Jelly is a personal favorite and very first Potlicker flavor.  The jelly itself is inspired by an apple rosemary jelly from a  family friend. In fact, she is the hostess with the mostess. I imagine that she would serve this Apple Pecan Rosemary Baklava at her very posh parties.

This is apple baklava steeped with sweet rosemary essence.  Treat yourself to a slice on its own, try it with goat cheese, or pair it with a salad for a light meal. Serve as a side dish to roast chicken or dish it up warm with lemon ice cream for dessert.

**If you do not have a jar of Rosemary Garlic Chablis, substitute apple jelly.

Apple Pecan Rosemary Baklava

  • Phyllo dough 20-30 sheets
  • 2c chopped tart apples
  • 1ts lemon juice
  • 1.5c total pecans and/or walnuts
  • 3/4c brown sugar
  • 1t salt
  • 3T butter* optional
  • 1 8oz jar RGC
  • .75g (1 small sprig) rosemary

Prepare the layers:

Coarsely chop apples. Toss the apples together in a bowl with lemon juice and 2T of the brown sugar. Allow to rest 5 minutes.

In a food processor, finely chop 1/2c of the pecans. Combine the chopped pecans with the remaining brown sugar and set aside.

Add the other cup of pecans, the reserved apples, half the rosemary, and salt to the food processor. Pulse until the largest pieces are no larger than ¼”.

Melt jelly on the stovetop in a small pan. Stir the jelly until melted adding 1/4c water and 2Tb of the butter. *The butter will not only add flavor but it also adds fat content that makes the jelly less sticky after baking.

Layer up:

Grease a half sheet pan or 8×10” baking pan. Layer phyllo dough 10 – 15 sheets thick, brushing melted Rosemary Garlic Chablis jelly between each sheet.

Add the apple-pecan filling and spread evenly.  Dot the top of the filling with the cold butter. Press a sheet of phyllo dough on top and brush it with jelly. Add 4 more layers of phyllo and jelly. Top this layer with the reserved brown sugar- pecan mix. Spread evenly. Layer phyllo dough and jelly at least 10 more times. Top the final layer with plenty of jelly and the remaining rosemary, minced.

Bake baklava at 350 degrees for 45 minutes or until golden brown.

Allow to cool completely before slicing.

Store covered, in the refrigerator for up to 4 days.