Apple baklava

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.