Baklava Stuffed Apples with Vanilla Coconut Cream {Guest Post}

I’m kind of in love with today’s recipe from my PW Wednesday buddy, Gina of Running to the Kitchen. I’ve seen plenty of stuffed apples before but usually they’re filled with cheese or something that turns me off. I want this one though. It’s like an inside out apple crisp which makes them totally perfect. And you can’t beat a nice dollop of fresh whipped cream to finish them off!

Baklava Stuffed Apples with Vanilla Coconut Cream by Running to the Kitchen -

These apples. Oh, these apples. First they were going to be stuffed with cake (slightly ambitious), then they were going to be melded into a traditional Greek baklava (I was feeling nostalgic for my husband’s heritage or something) and then finally, they ended up as a mixture between the two. I have to say, I’m pretty happy with how their weird little combination turned out.

Baklava Stuffed Apples with Vanilla Coconut Cream by Running to the Kitchen -

They not only make the house smell like the perfect fall Yankee candle on crack, they finally justified my purchase of a melon baller. You know that wall of Oxo in every single Bed Bath & Beyond? That mesmerizing 20 foot plastic hook shelf that just keeps you standing there with your neck craned, starring at it in lust for minutes on end. Yeah, it got me last year. I went in for a cutting board and walked out with a melon baller. I had no need for a melon baller at the time but visions of cute little circular cutouts of watermelon danced around in my head. I’ve never once used it on a watermelon in the 17 months I’ve had it. But now, I’ve cored an apple with it and all that brain space that was being occupied by thoughts of “MUST USE THE MELON BALLER FOR SOMETHING” is free again. I feel like a new woman.

Baklava Stuffed Apples with Vanilla Coconut Cream by Running to the Kitchen -

To me, the best part of baklava is the combination of the walnuts, cinnamon and cloves stuffed inside the layers (ok, the butter might help too. Juuuust a little). These are like that except stuffed inside a sweet baked apple.

I topped them with a whipped vanilla coconut cream only because I’m doing this crazy thing called the paleo diet for 30 days and dairy is a big no, no (along with grains and beans. Yes, I’m slightly insane). Regular whipped cream would be equally as delicious though for those of you who have your wits about you and aren’t doing some crazy caveman diet.

Baklava Stuffed Apples with Vanilla Coconut Cream by Running to the Kitchen -

Baklava Stuffed Apples with Vanilla Coconut Cream

Course: Dessert
Cuisine: American
Keyword: Apple
Servings: 4


  • 4 apples cored and flesh scooped out to create a cavity
  • 1 C walnuts chopped
  • 1 Tbsp light brown sugar
  • 1 Tbsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 C full fat coconut cream chilled
  • 1/2 tsp vanilla extract


  • Preheat oven to 350F°.
  • Place cored/scooped apples in a baking dish.
  • Combine nuts, sugar, lemon juice and spices in a small bowl and toss to combine. Spoon nut mixture into apples, filling to the top. Bake for 40-45 minutes until nuts are toasted and apples have softened.
  • Meanwhile, beat coconut cream with a handheld mixer until whipped. Add vanilla extract and beat again. Set aside.
  • Remove apples from oven and let cool for 15-20 minutes. Top with whipped cream, sprinkle with cinnamon and serve warm.

You can find Gina on Facebook and Twitter.

Check out a few more recipes from Gina: Pumpkin banana smoothie, Gingerbread pumpkin pancakes and Rosemary dijon roasted potatoes.

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