👨‍🍳 Instruktioner

1. 1

   Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.

   💡 Proffstips: Ensure the pan is evenly greased to prevent sticking.
2. 2

   In a medium bowl, combine the chopped apples, chopped walnuts, 1/2 cup granulated sugar, vanilla sugar, cinnamon, and 1 tbsp lemon juice. Mix well.

   💡 Proffstips: Taste the apple mixture and adjust sugar and cinnamon as needed.
3. 3

   Lay one sheet of phyllo dough in the prepared baking pan. Brush generously with melted butter. Repeat with 5 more sheets of phyllo, brushing each layer with butter.

4. 4

   Spread the apple and walnut filling evenly over the layered phyllo dough.

   💡 Proffstips: Distribute the filling to ensure an even flavor in every bite.
5. 5

   Layer the remaining phyllo sheets on top of the filling, brushing each sheet generously with melted butter. Tuck in the edges.

6. 6

   Using a sharp knife, score the top layers of the phyllo into desired serving pieces (squares or diamonds). This makes it easier to cut after baking.

   💡 Proffstips: Score only the top layers, not all the way through, to keep the filling contained.
7. 7

   Bake for 40-45 minutes, or until the top is golden brown and crispy.

8. 8

   While the pie is baking, prepare the syrup: In a saucepan, combine 2 cups water, 2 cups sugar, and 1 tbsp lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.

   💡 Proffstips: Stir until sugar is dissolved, then let it simmer without stirring to prevent crystallization.
9. 9

   Once the pie is out of the oven, immediately pour the hot syrup evenly over the entire surface. The pie will sizzle.

   💡 Proffstips: Pouring hot syrup over a hot pie creates steam that helps soften the pastry slightly while adding sweetness.
10. 10

    Let the pie cool completely (at least 2-3 hours) to allow the syrup to be absorbed.

    💡 Proffstips: Complete cooling is crucial for the syrup to fully penetrate the pastry.