Method

• 1.
  To make syrup, place maple syrup, apple juice and spices in a pan over high heat. Bring to the boil, then reduce heat to medium and simmer for 2 minutes or until slightly reduced.
• 2.
  Place apple slices in a heatproof bowl, then strain over syrup, reserving spices. Set aside for 10 minutes to soften. Strain syrup into a small pan and place over medium heat, setting apple slices aside to cool.
• 3.
  Simmer syrup for a further 10 minutes or until reduced by half. Return spices and one-quarter apple slices to syrup. Cover with plastic wrap and chill overnight.
• 4.
  Meanwhile, lightly brush a 30cm x 40cm pan with butter. Brush 5 filo sheets with butter, then layer on top of one another in base of pan.
• 5.
  Cover with one-quarter reserved apple slices, overlapping slightly, then scatter over one-quarter pecans.
• 6.
  Repeat layering 3 times, finishing with a final layer of filo sheets. Brush with remaining butter. Cover with baking paper and place a 20cm x 30cm tray on top to weigh down. Wrap with plastic wrap and chill overnight to set.
• 7.
  he next day, preheat oven to 170°C. Remove syrup and baklava from fridge. Bake baklava for 50 minutes or until golden and crisp.
• 8.
  Remove from oven and cool slightly. Pour over syrup and apple slices, reserving some apple slices to serve.