nutella baklava

Nutella Baklava. I think that’s all that really needs to be said. I mean, baklava is pretty damn good on its own. But then you throw that nutella in there and it’s like an amaze-hallelujah-crazy-goodness-fest. If you’ve been looking for that “missing piece” in your life, this is it. This will complete you.

I got this recipe from Cooking Light, which makes me feel completely righteous while I shove it into my mouth by the pan-full. Slide it on in there like Garfield and his lasagna. No shame. On a new year’s diet? Here are some built-in excuses you can use: “But it was in a Cooking Light magazine, how bad can it be?” “But Valentine ’s Day is right around the corner!” “Nuts and honey are good for you!” Or my favorite, “I do what I want” [in a Cartman voice].

Please note that I made a few changes. I ditched the pistachios and actual hazelnuts. I know this is so lame of me, but I only like the flavor of hazelnuts, I hate biting into an actual nut. Like toffee, it’s just too much for me. And have you seen the price of pistachios? Who has a monopoly on that market!? So I kept it just to walnuts and pecans, while increasing the amount of cinnamon [my favorite]. But then I forgot to keep that ratio the same and used 1 cup less of nuts. I just wasn’t thinking. Blame it on the j-j-j-jar of nutella. It was distracting me. 

So basically you take the phyllo dough out to thaw a bit. Mix the honey and water in a saucepan and boil for about 10 minutes. Meanwhile, I chopped walnuts and pecans, and tossed those in cinnamon. I also took the nutella, threw it into a glass bowl and microwaved it for about 30 seconds. Preheat oven to 350.

Spray some non-stick spray on a 9x13 pan. Melt butter in a small dish. Roll out the phyllo dough and add it to the pan, one layer at a time. You want five layers for the bottom, and you dab each layer with the melted butter before you add more. After the first five layers, add a third of the nut mixture and nutella. I just repeated this until I ran out of nuts and nutella [about 3 times] and added another final layer of the phyllo dough. Then you cut it into squares. I used an up and down motion with my knife, instead of dragging it. That way, the layers of the phyllo dough didn't drag [and I'm sure my pan thanked me]. Then pour the honey mixture on top, and slide into a 350 degree oven for about 35 minutes. 



Here you are... 

Nutella Baklava

  • 3/4 cup honey
  • 1/2 cup water
  • 1 cup Nutella
  • 2 cups walnuts, chopped
  • 2/3 cups pecans, chopped
  • 1 teaspoon ground cinnamon
  • Cooking spray
  • 24 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • 1/2 cup butter, melted 
  1. Combine water and honey and bring to a soft boil. Cook for about 10 minutes. Move aside and keep warm. Take phyllo dough out of freezer to thaw slightly. Chop nuts and add cinnamon to them. Toss. Spray 9x13 pan with cooking spray. Put nutella in glass container and microwave for about 30 seconds, until soft. It should stir easily. Melt butter in small container.
Preheat oven to 350 degrees. Take out phyllo dough and layer into pan. Between each layer, add melted butter with brush, lightly dabbing. Make sure to get the edges. After the first five layers, add a layer of nuts and nutella. I tried to use a third so I could have three layers. After your last layer of nuts and nutella, use five more sheets of phyllo dough for the top.

Cut with knife [be sure not to drag it/use an up and down motion]. Pour honey mixture over the baklava. Cook for 35 minutes. Store at room temp. 


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