Nutella Baklava
Nutella is the only thing that we can think of that would make baklava better.
Prep: 35 min | Bake: 55 min
Ingredients
- 1 package Athens Fillo® Dough (9 x 14), thawed
- 1 1/2 cups Nutella®
- 1/2 cup pistachios, chopped
- 1/2 cup almonds, chopped
- 1/2 teaspoon cinnamon
- 1 cup butter, melted
- 3/4 cup brown sugar
- 1/2 cup water
Instructions
- Thaw one roll of fillo, following thawing instructions on package. Heat oven to 350 degrees F.
- In a microwavable bowl, slightly heat the Nutella® until soft, about 40 seconds.
- In a medium mixing bowl, combine nuts and cinnamon. Mix thoroughly.
- Unroll and cover the sheets with a damp towel or plastic wrap to prevent drying out. Butter a 9 x 13-inch pan. Place one sheet of fillo in the bottom of the pan and lightly brush the surface with melted butter. Layer and repeat with 9 more sheets. Spread 1/3 of the Nutella® evenly on top of the fillo. Spread 1/3 of the nuts evenly over the Nutella®. Repeat this process twice more. Layer with remaining fillo, about 10 sheets. Butter the top layer. With a very sharp knife, cut layers into thirds, lengthwise. Then make a cut from one corner to the next and cut parallel diagonal lines 1 inch apart to make diamond-shaped pieces.
- Bake for 45 to 55 minutes or until the fillo is golden brown.
- While baklava is baking, combine brown sugar and water in small sauce pan over medium low heat. Bring to a boil and simmer for 5 minutes. Remove from heat.
- When the baklava is ready, remove from oven and pour hot syrup over the top. Allow to set for 4 hours to overnight.
- Serve.
Notes
Tip: Use a 7 x 11 inch pan for a thicker baklava.
Make ahead: Baklava can be made ahead, cooled, wrapped in plastic and frozen for up to 2 months. To serve, thaw and garnish as desired.
Nutrition
Per serving: Calories 190, Calories from Fat 120, Total Fat 14g, Saturated fat 6g, Trans Fat 0g, Cholesterol 20mg, Sodium 50 mg, Dietary Fiber 1g, Sugars 9g, Protein 3g
Attribution
Recipe and photo used with permission from: Athens Foods, Inc.
