Recipes and Cooking Apple Baklava Triangles Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hr Bake Time: 15 mins Stand Time: 45 mins Total Time: 1 hr Servings: 30 Jump to Nutrition Facts Ingredients ¼ cup butter 3 ½ cup chopped, peeled tart apples, such as Granny Smith ¾ cup chopped walnuts ½ cup dried cherries, cranberries, or currants 3 tablespoon sugar ½ teaspoon ground cinnamon 1 16 ounce package frozen phyllo dough (14x9-inch rectangles), thawed (40 sheets) 1 ¼ cup butter, melted 6 ounce Brie cheese, cut into thin slices 1 recipe Lemon-Honey Syrup Lemon-Honey Syrup 1 cup sugar ¾ cup water 3 tablespoon honey ½ teaspoon finely shredded lemon peel 1 tablespoon lemon juice 2 inch stick cinnamon 2 sprigs fresh rosemary or thyme (optional) Directions For filling, in a large skillet melt 1/4 cup butter over medium-high heat. Add apples, walnuts, and dried cherries. Cook about 4 minutes or until apples are softened, stirring occasionally; remove from heat. In a small bowl stir together sugar and cinnamon. Sprinkle cinnamon-sugar mixture over apple mixture and toss gently to combine; cool. Preheat oven to 375°F. Line two large baking sheets with parchment paper; set aside. Unroll phyllo dough; cover with plastic wrap. (As you work, keep the phyllo covered to prevent it from drying out; remove sheets as you need them.) Place one sheet of phyllo on work surface; brush lightly with some of the 1-1/4 cups melted butter. Top with second sheet of phyllo. Repeat brushing and layering two more times (four sheets total). Brush top with melted butter. Cut phyllo stack lengthwise into three strips. Place one cheese slice about 2 inches from an end of each strip, cutting cheese to fit if necessary; top with 1 rounded tablespoon of the filling. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding in this way along the length of the strip until the end is reached. Place triangles on one of the prepared baking sheets. Brush tops lightly with melted butter. Repeat with the remaining phyllo, butter, cheese, and filling. Bake for 15 to 18 minutes or until crisp and golden; cool slightly. Transfer all the baked triangles to a 15x10x1-inch baking pan, overlapping slightly if necessary. Drizzle triangles with half of the Lemon-Honey Syrup. Let stand for 15 minutes. Drizzle with the remaining syrup. Let stand for at least 30 minutes more before serving. Lemon-Honey Syrup In a medium saucepan, stir together sugar, the water, honey, lemon peel, lemon juice, stick cinnamon, and, if desired, rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Remove cinnamon and, if using, rosemary. Rate it Print Nutrition Facts (per serving) 215 Calories 14g Fat 22g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 215 % Daily Value * Total Fat 14g 18% Saturated Fat 7g 35% Cholesterol 30mg 10% Sodium 191mg 8% Total Carbohydrate 22g 8% Total Sugars 13g Protein 3g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 0.7mg 4% Potassium 59mg 1% Folate, total 20.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.