Nutella Baklava

Baklava is one of my favorite pastries. I love the sweet honey mixture that's soaked up by the layers of dough, and the nutty mixture throughout. I immediately wanted to try this recipe when I saw it. Nutella is irresistible to me, and I knew it was going to be perfect inside these thin layers of phyllo dough. This recipe is from Cooking Light, but I don't think I'd consider it "light" ... maybe "light-er."



The baklava came together pretty easily. It's a little time consuming, but it's worth every minute. Make sure you have a very sharp knife when it comes time to cutting into squares (or diamonds, or triangles).

Nutella Baklava

Ingredients:
3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup hazelnut-chocolate spread (such as Nutella)
1 cup toasted hazelnuts, 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
Cooking spray
24 (14 x 9-inch) sheets frozen phyllo dough, thawed
1/2 cup butter; melted (or more)

Directions:
Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230-degrees (about 10 minutes).

Preheat oven to 350-degrees.

Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and the next 4 ingredients (through salt). Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough with a damp paper towel to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut-chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently 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 is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.

Source: adapted from Cooking Light