We are huge Nutella eaters in this house! The girls think it's 'chocolate', and it's my excuse to indulge in a slightly sinful snack. Be it slathered on toast in the morning or as a sweet snack in the afternoon, I adore the creamy hazelnut spread!
Since I've been on quite the tea kick lately, and trying to phase out coffee *GASPS* I wanted a sweet tea-time snack. Baklava is that perfect airy dessert, sweetly scented with honey. Hubby usually comes home with a box filled with homemade baklava during the holidays. I must admit, I look forward to those nutty bars! Alas, the holidays are over and I have a hankering for baklava.
Trying to fulfill my baklava cravings, I came across the most amazing recipe that included Nutella! Brilliant! I, of course, made them the very next day.
Yields 24 squares
Recipe adapted by My Recipes
3/4 cup honey
1/2 cup water
1 cinnamon stick
1 cup Nutella spread
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup roasted pistachios, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
24 sheets frozen phyllo dough, thawed
1/2 cup unsalted butter, melted
Combine honey, water and cinnamon stick in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium and cook (without stirring) for 7-10 minutes, or until a thermometer reads 230 degrees. Take off heat, and cover to keep warm. Discard cinnamon stick.
Preheat oven to 350 degrees. Place Nutella in a microwave-safe bowl; microwave for 45 seconds to melt. Combine all nuts, cinnamon and salt in a small bowl. Toss to coat.
Lightly coat a 9x13 baking pan with cooking spray. 1 phyllo sheet at a time, place lengthwise in bottom of prepared pan allowing ends to extend over the edge slightly; brush evenly with butter. Repeat with 5 phyllo sheets and butter. Spread 1/3 of nutella over the last phyllo sheet, in an even layer. Sprinkle with 1/3 of nut mixture. Repeat process twice ending with 6 phyllo sheets on top of the last layer of nuts. Gently press into pan.
Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions, using a sharp knife. Bake at 350 degrees for 35 minutes, or until phyllo dough is golden brown. Remove from oven and drizzle with honey. Cool; store at room temperature in an airtight container.