Nutella Baklava

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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.  

Enjoy! 

Nutella Baklava 

Yields 24 squares

Recipe adapted by My Recipes 

Ingredients:

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

cooking spray

24 sheets frozen phyllo dough, thawed

1/2 cup unsalted butter, melted

Preparation:

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.