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Apple Pecan Rosemary Baklava

This is apple baklava steeped with sweet rosemary essence. It bridges the gap between sweet and savory, dinner and dessert. Treat yourself to a slice on its own, topped with goat cheese, or paired with a salad for a light meal. Serve as a side dish to roast chicken or dish it up warm with lemon ice cream.
Course Dessert


  • Phyllo dough (20-30 sheets)
  • 2 cups chopped tart apples
  • 1 teaspoons lemon juice
  • 1 ½ cups total pecans and/or walnuts
  • ¾ cups brown sugar
  • 1 teaspoon salt
  • 3 Tablespoons butter
  • 1 8oz jar Rosemary Garlic Chablis jelly
  • 1 small sprig rosemary


Prepare the layers:

  • Toss the chopped apples together in a bowl with lemon juice and 2 Tablespoons of the brown sugar. Allow to rest 5 minutes.
  • In a food processor, finely chop ½ cup of the nuts. Combine the chopped pecans with the remaining brown sugar and set aside.
  • Add the other 1 cup of nuts, the sugared 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 ¼ cup water and 2 tablespoons of the butter. 

Layer up:

  • Grease a half sheet pan or rectangular baking pan (9x13). 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 remaining 1 Tablespoon 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.
Keyword Rosemary Garlic Chablis Jelly, Savory, Wine Jelly