Method

• 1.
  To make the filling, combine apple, lemon juice and cinnamon in a saucepan over high heat and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 3 minutes or until softened slightly. Transfer to a fine sieve set over a bowl and stand to drain for 5 minutes.
• 2.
  Meanwhile, for the salted caramel, combine sugar and 1/2 cup (125ml) water in a large deep-sided frypan over medium-high heat. Cook, swirling the pan occasionally, until sugar is dissolved, then bring to a gentle simmer and cook, without stirring, for 7 minutes or until a golden colour. Carefully add cream and 1/2 tsp salt flakes, swirling frypan to combine. Bring to a simmer and cook, stirring occasionally, for 1 minute or until thickened slightly. Remove from heat

• 3.
  Place walnuts in a food processor and whiz until very finely chopped. Transfer apple mixture to a bowl and stir through 3/4 cup (180ml) salted caramel and walnuts. Stand for 30 minutes or until cooled.
• 4.
  Preheat oven to 180°C. Grease a 35.5cm x 25.5cm x 3cm-deep baking dish.
• 5.
  To assemble baklava, place 1 filo sheet on a work surface with the long edge facing you and brush with some butter. Place another sheet directly on top. Place 1/3 cup (110g) apple filling 3cm from bottom edge and spread into a 24cm long log. Fold 1 short side over filling and roll pastry away from you twice. Fold other short side over filling and roll pastry up into a log. Place in prepared pan and brush with butter. Repeat with remaining filo, butter and filling until pan is full. With a small, sharp knife, cut logs into thirds. Bake for 55 minutes or until golden. Brush baklava generously with cooled caramel.
• 6.
  Meanwhile, for the walnut sprinkle, place extra walnuts in a food processor and whiz until finely chopped. Transfer to a bowl and stir through muscovado sugar.
• 7.
  Scatter baklava with walnut sprinkle and a pinch of salt flakes, and drizzle with a little extra caramel to serve.