APPLE BAKLAVA

      Title: APPLE BAKLAVA
  Categories: Greek, Candies
       Yield: 12 Servings
  
       6    Golden Delicious apples
       6    Granny Smith apples
       2 tb Unsalted butter
       6 tb Sugar
     1/2 ts Cinnamon
            Nut Mixture:
   2 1/2 c  Walnuts, chopped
     1/2 c  Sugar
     1/2 ts Grated lemon peel
     1/2 ts Cinnamon
      24    Sheets phyllo dough
     1/2 c  Unsalted butter, melted
       2 tb Plain dry bread crumbs
       2 tb Honey
  
   Prep time:  1 hour plus cooling    Baking time:  35 to 40 minutes
   Apples give a distinctive twist to this traditional Greek dessert.
   Sauteing them first to let the water evaporate ensures a crisp crust.
   APPLE LAYER: Peel and slice apples. Melt butter in Dutch oven over
   high heat. Add apples, sugar and cinnamon; cook, stirring
   occasionally, until apples are tender and juices are evaporated, 15
   to 20 minutes. Cool. NUT MIXTURE: Combine all ingredients in small
   bowl. Preheat oven to 400^F. Trim phyllo sheets to 13x9-inch
   rectangles; cover with plastic wrap. Brush 13x9-inch metal baking pan
   with butter. Place 1 phyllo sheet in pan and brush with some of the
   melted butter (keep remaining phyllo covered). Layer 5 more phyllo
   sheets on top, brushing each with butter. Spread 2 cups nut mixture
   on top and repeat layering with 6 more phyllo sheets and butter.
   Spread apple mixture on top; repeat layering with 6 more phyllo
   sheets and butter. Sprinkle remaining nut mixture on top; sprinkle
   with bread crumbs and layer with the 6 remaining phyllo sheets and
   butter. With sharp knife, cut lengthwise through pastry and filling
   into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals
   to make diamonds. Bake 35 to 40 minutes or until golden. Drizzle
   honey on top and bake 5 minutes more. Cool in pan on wire rack. Serve
   warm or at room temperature with whipped or ice cream. Makes 12
   servings.
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