• Preheat the oven to 350F.

Make the filling

• In a bowl add the shredded apple (drained of any liquid), finely chopped walnuts, raisins and cinnamon. Stir to combine.

Assemble the baklava

• Keep the defrosted phyllo pastry under a slightly damp towel to avoid the pastry drying out while assembling the baklava.
• Melt the butter and then brush the base and the sides of the springform pan with melted butter.
• Layer a sheet of phyllo on the bottom of the pan and then brush with butter (the phyllo will go up the sides of the pan a bit as you layer). Make 4 more layers, brushing with butter each time for a total of 5 layers on the bottom of the pan.
• Spread a ⅓ of the apple-raisin-walnut filling over the phyllo dough.
• Layer a sheet of phyllo over the filling and brush with butter. Repeat with two more phyllo sheets, brushing each with butter before laying the next for a total of 3 phyllo layers.
• Spread a ⅓ of the apple-raisin-walnut filling over the phyllo dough.
• Layer a sheet of phyllo over the filling and brush with butter. Repeat with two more phyllo sheets, brushing each with butter before laying the next for a total of 3 phyllo layers.
• Finally spread the final ⅓ of the apple-raisin-walnut filling over the phyllo dough.
• Layer a sheet of phyllo on the filling and then brush with butter (the phyllo will go up the sides of the pan a bit as you layer). Make 4 more layers, brushing with butter each time for a total of 5 layers as the top layer of your baklava.
• Use a scissor or knife to trim the phyllo pastry that is above the edge of the pan, making it flush with the top edge of the pan. Brush the top layer and around the edge with the remaining butter. Use a sharp knife to skor the cake in a diagonal pattern, creating diamond shapes.
• Bake on a baking sheet for 45-55 minutes, until it's golden brown.
• While the baklava is baking, make the syrup. Bring the honey, cinnamon, sugar and water to a boil over medium-high heat, stirring to make sure the sugar dissolves. Reduce the heat to medium and continue to simmer until the syrup is slightly reduced, for about 5 minutes. Set aside to cool while the baklava bakes.
• Once the baklava is done baking, remove from the oven and immediately pour the cooled honey syrup all over the hot baklava. Let stand for at least an hour to cool in the springform pan before removing the springform ring and serving so the syrup can fully absorb. To serve, cut along the diagonal lines. Store at room temperature covered for up to 3 days.