Baklava (Classic Turkish Walnut Pastry) vs Classic American Apple Pie

Both desserts lean on butter, sugar, cinnamon and lemon, yet they put them to very different work. The baklava brushes clarified butter between roughly twenty layers of phyllo for a crisp, flaky stack, seasons finely ground walnuts with cinnamon, and soaks everything in a cold, lemon-touched sugar syrup poured over the hot pastry. The apple pie cuts cold butter into flour for a golden double crust, tossing sugar, cinnamon, nutmeg and lemon juice with sliced apples that bake until tender. One is nutty and syrup-drenched; the other is fruity and gently spiced.