Honey Phyllo Apple Pie

Name: Honey Phyllo Apple Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: ½ lb (225 g) phyllo dough, thawed but still cold; 6 tablespoons (85 g) unsalted butter, melted; ¾ cup (255 g) honey, divided: ½ cup (170 g) for filling, ¼ cup (85 g) for syrup; 5 medium (750 g) Granny Smith apples, peeled, cored, and sliced ¼ inch (6 mm) thick; 1 cup (120 g) walnut halves, coarsely chopped; 2 teaspoons (5 g) ground cinnamon; ¼ teaspoon (½ g) ground nutmeg; 2 tablespoons (30 ml) fresh lemon juice; ¼ teaspoon (1½ g) sea salt; 2 tablespoons (30 ml) water

From the MyKitchenBank Kitchen

A Middle Eastern-inspired apple pie wrapped in delicate, crispy phyllo dough and drizzled with warm honey and cinnamon. Layers of buttery phyllo encase spiced apples and toasted walnuts, creating a golden, shatteringly crisp exterior that gives way to tender, aromatic fruit. This elegant dessert combines the bright sweetness of honey with warm spices, striking a perfect balance between indulgence and refinement.

Prep: 30 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 30 min
Makes: 1 pie (8 slices)

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Steps

Before you start

Thaw phyllo dough at room temperature for 2 hours before using (keep it wrapped until ready)
Preheat oven to 375°F (190°C)
Have a damp kitchen towel ready to cover unused phyllo sheets as you work

1
Toast the walnuts
- Spread the chopped walnuts on a dry skillet over medium heat.
- Toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden.
- Transfer to a plate to cool, then set aside.
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Ready when: Walnuts smell nutty and are light golden brown
Tip: Watch carefully—they can burn quickly once they start browning
2
Prepare the apple filling
- In a large mixing bowl, combine the sliced apples, ½ cup (170 g) honey, cinnamon, nutmeg, lemon juice, and sea salt.
- Toss gently until the apples are evenly coated.
- Let sit for 5 minutes to allow the apples to release some of their liquid.
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Ready when: Apples are coated and a light syrup pools at the bottom
Tip: Don't over-mix; this prevents the apples from breaking down and keeps the pie from becoming watery
3
Brush the phyllo base
- Brush the bottom and sides of a 9-inch (23 cm) cake pan generously with melted butter.
- Lay one phyllo sheet flat on a cutting board, spray or brush lightly with butter, and place it in the pan, allowing the edges to hang over slightly.
- Repeat with 5 more phyllo sheets, brushing each with butter and rotating them slightly so edges are staggered and won't tear easily when cooking.
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Ready when: Pan is lined with 6 overlapping phyllo layers, all buttered
Tip: Work quickly with phyllo to prevent it from drying out; keep the remaining sheets covered with a damp towel
4
Layer the filling
- Spread half of the apple mixture (including any liquid) evenly over the phyllo base.
- Sprinkle with half the toasted walnuts.
- Add the remaining apples in a single layer, then top with the remaining walnuts.
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Ready when: All filling and walnuts are distributed evenly
5
Seal with phyllo top
- Fold the overhanging phyllo edges up and over the filling.
- Brush the folded edges lightly with butter.
- Layer 4 more phyllo sheets on top, brushing each with butter and rotating slightly for staggered edges.
- Tuck the final sheets down the sides of the pan.
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Ready when: Top is fully sealed with 4 buttered phyllo layers tucked around sides
Tip: Butter each sheet generously—this ensures the top crisps beautifully and doesn't dry out
6
Score and bakeOven 375°F / 190°C
- Using a sharp knife, score the top phyllo layer in a crosshatch pattern or into 8 wedges, cutting only halfway through the phyllo (not into the filling).
- This prevents the crust from shattering when you slice it.
- Place in a preheated 375°F (190°C) oven and bake for 40–45 minutes until the phyllo is deep golden brown and the filling is tender when pierced with a skewer.
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Ready when: Top is deep golden brown and apples are fork-tender when tested at the edge
Tip: If the phyllo browns too quickly, tent loosely with foil in the last 10–15 minutes
7
Make the honey syrup
- While the pie bakes, combine the remaining ¼ cup (85 g) honey and 2 tablespoons water in a small saucepan over low heat.
- Warm gently, stirring occasionally, until the honey thins and is pourable (about 2 minutes).
- Do not boil.
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Ready when: Honey is warm and has a syrup-like consistency
Tip: Prepare this while the pie bakes so it's ready to drizzle while the pie is still hot
8
Drizzle and cool
- Remove the pie from the oven and immediately drizzle the warm honey syrup over the hot phyllo, letting it soak into the scored lines and crevices.
- Let the pie cool in the pan for 10–15 minutes until the phyllo firms up and can be cleanly cut along the score lines.
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Ready when: Phyllo is still warm but firm enough to hold its shape when cut
Tip: Drizzling hot honey into hot phyllo creates a glossy finish and helps the syrup absorb evenly
9
Slice and serve
- Using a sharp knife, cut along the pre-scored lines to create 8 wedges.
- Use a wide spatula to carefully transfer each piece to a plate.
- Serve warm or at room temperature.
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Ready when: Pie is cut into 8 clean wedges
Tip: A hot, dry knife dipped in water and wiped clean between cuts prevents phyllo from sticking and tearing

Good to know

Tips

Phyllo dough is delicate and requires patience, but even imperfect layers bake beautifully—small tears will crisp up and seal as the butter caramelizes
For extra crunch, brush the finished pie with a bit more melted butter before serving
Pair with a spoonful of Greek yogurt or a small scoop of vanilla ice cream to complement the warm spices and honey sweetness
This pie is best served the same day it's baked, when the phyllo is at its crispest

Make ahead

The apple filling can be prepared up to 4 hours ahead, covered and refrigerated. Assemble and bake on the day you plan to serve.

Storage & reheating

Store covered at room temperature for up to 2 days. Refrigerate for up to 4 days. Reheat individual slices in a 325°F (163°C) oven for 8–10 minutes to restore crispness. Not recommended for freezing due to phyllo's texture.

Substitutions

walnut halves → blanched almonds or pistachios. Use the same weight. Pistachios add a delicate, nutty flavor; almonds are milder and more traditional in some Middle Eastern versions
Granny Smith apples → a mix of Granny Smith and Honeycrisp apples (3 Granny Smith, 2 Honeycrisp). Honeycrisp adds sweetness and a slight tartness. Use the same total weight and slice thickness
ground cinnamon → 1 teaspoon ground cinnamon plus ½ teaspoon ground cloves. Cloves add a deeper spice note and are common in Eastern Mediterranean baking
honey → pure maple syrup or agave nectar. Use the same amounts. Maple syrup adds earthiness; agave is more delicate. The syrup soak will be slightly different in flavor but equally delicious