Baklava-Stuffed Baked Apples
Whole apples baked with a walnut, pistachio and honey filling, finished with a drizzle of orange syrup for a dessert-style breakfast.
The finishing touch is a quick orange syrup poured over the hot apples so it soaks into every crevice. Serve them warm with a spoonful of thick yogurt to balance the sweetness, and you have a dish that feels like a weekend treat but is simple enough for a slow morning.
Choose apples that hold their shape when baked, such as Braeburn, Gala or Pink Lady. If you have leftover filling, scatter it over the top before baking for an extra crunchy crown.
Ingredients
- 4 medium baking apples (such as Braeburn or Pink Lady)
- 80 g walnuts, roughly chopped
- 40 g shelled pistachios, roughly chopped
- 3 tablespoons runny honey
- 40 g unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon finely grated orange zest
- 2 tablespoons fine breadcrumbs
- 60 ml fresh orange juice
- 2 tablespoons caster sugar
- 1 tablespoon unsalted butter, for the syrup
- 1/2 teaspoon orange blossom water (optional)
- Greek yogurt, to serve
Instructions
- Heat the oven to 180C (160C fan). Lightly butter a small baking dish just large enough to hold the apples snugly.
- Mix the chopped walnuts, pistachios, honey, softened butter, cinnamon, cardamom, orange zest and breadcrumbs in a bowl until it forms a sticky, crumbly filling.
- Slice a thin layer off the top of each apple and set the lids aside. Using a small sharp knife and a teaspoon, scoop out the core and seeds, leaving a wall of flesh about 1.5 cm thick and a solid base so the filling does not leak.
- Spoon the nut filling into each apple, pressing it down gently and mounding it slightly above the rim. Replace the apple lids, pressing them on lightly.
- Stand the apples in the baking dish and pour 100 ml water around them. Bake for 35 to 45 minutes, until the apples are tender when pierced with a skewer but still holding their shape.
- While the apples bake, make the syrup: warm the orange juice, caster sugar and butter in a small pan over low heat, stirring until the sugar dissolves. Simmer for 3 to 4 minutes until slightly thickened, then remove from the heat and stir in the orange blossom water, if using.
- When the apples are ready, spoon the warm orange syrup over them and let them sit for 5 minutes to absorb it. Serve warm with a spoonful of Greek yogurt.
Cook’s tips
- Scoop the apples neatly with a melon baller if you have one; it keeps the cavity tidy and even.
- If the apples brown too quickly on top, cover the dish loosely with foil for the final 10 minutes of baking.
- Bake until a skewer slides in with little resistance; underbaked apples stay firm and resist the syrup.
Substitutions
- Swap the honey for maple syrup to make the recipe vegan.
- Use pecans or almonds in place of walnuts if preferred.
- Replace the breadcrumbs with crushed digestive biscuits for a sweeter, denser filling.
Storage & reheating
Keep leftovers covered in the fridge for up to 3 days and reheat gently in a low oven or microwave, adding a splash of water to loosen the syrup.
Frequently asked questions
Can I make baklava-stuffed baked apples ahead of time?
Yes. Assemble the apples up to a day ahead, cover and refrigerate, then bake straight from the fridge, adding 5 to 10 minutes to the cooking time.
What are the best apples for baking whole?
Firm varieties that hold their shape work best, such as Braeburn, Gala, Pink Lady or Golden Delicious. Avoid very soft apples, which collapse during baking.
How do I stop the filling from spilling out?
Leave a solid base when hollowing the apple and avoid overfilling past the rim. Standing the apples upright in a snug baking dish also helps keep the filling in place.
Can I make this recipe vegan?
Yes. Use maple syrup instead of honey and a dairy-free spread instead of butter in both the filling and the syrup, then serve with a plant-based yogurt.
