Saturday, May 8, 2010

Chocolate Baklava

Now I don't usually like Baklava, but I love this recipe. Lots of nuts and Nutella!


3/4 c honey
1/2 c water
1 cinnamon stick
1 c Nutella
1/2 c toasted hazelnuts, chopped
1/2 c roasted pistachios, chopped
1/3 c blanched toasted almonds, sliced
1/2 c toasted walnuts, chopped
1/2 tsp ground cinnamon
1/8 tsp salt
cooking spray
24 (14x9 inch) sheets frozen phyllo dough, thawed
1/2 c unsalted butter, melted

Combine first three ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium;cook, without stirring, until candy thermometer registers 230 (about ten minutes). Remove from heat; keep warm. Discard cinnamon stick.

Preheat oven to 350.

Place Nutella in a microwave safe container, heat for 30 seconds or until melted. Combine hazelnuts and next five ingredients. Lightly coat a 13x9 cooking dish with cooking spray. Working phyllo dough 1 sheet at a time (cover remaining sheets with damp towel to prevent drying) Take one piece of phyllo dough and lay it in your 9x13 pan. Don't worry if the ends lay up the sides. Brush some of the butter on top and continue with phyllo dough and butter for 5 layers. Take a 1/3 of Nutella and spread it over the phyllo dough and then 1/3 (about 1/2 c) of the nut mixture and sprinkle evenly over Nutella. Repeat process twice and top with the remaining 6 phyllo dough sheets.

Bake at 350 for 35 minutes. Top with honey mixture and let it cool on a wire rack. Cover and store at room temperature.

I fixed this Thursday night with my Mom and it was pretty easy and turned out so good! Don't be afraid to use the phyllo dough, who will know if it tears anyways. It will still taste just as good. Happy Cooking!

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