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Nutella Baklava

Nutella Baklava

Nutella is the only thing that we can think of that would make baklava better.

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

  1. Thaw one roll of fillo, following thawing instructions on package. Heat oven to 350 degrees F.
  2. In a microwavable bowl, slightly heat the Nutella® until soft, about 40 seconds.
  3. In a medium mixing bowl, combine nuts and cinnamon. Mix thoroughly.
  4. 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.
  5. Bake for 45-55 minutes or until the fillo is golden brown.
  6. 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.
  7. When the baklava is ready, remove from oven and pour hot syrup over the top. Allow to set for 4 hours to overnight.
  8. Serve.

Prep Time: 35 Min | Cook Time: 1 Hr

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.

Nutritional Info: Amount 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

Recipe and photo credit (used with permission): athensfoods.com









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