|Nutella and Ferrero Rocher Baklava|
This year I couldn't miss with this Greek-Italian inspired baklava based on a recipe from the pages of Cooking Light magazine. I mixed it up a bit and threw in some Ferroro Rocher for good measure. The layers become almost fudge like with their crunchy combination of walnuts, pistachios, hazelnuts and almonds. The added bonus is a sprinkling of leftover Ferrero Rocher. It is very sweet so sharing with some friends is the key for this ultimate snack on World Nutella day!
Filo can be notoriously difficult to work with but if given the right product the end result will be translucent layers of crispy dough. I found a frozen variety from Jonathan T. in Ontario at my local Choices grocer. It puts out a consistently good and reliable product where the sheets are not torn or dried out. They also remain crispy once baked.
**Nutella and Ferroro Rocher Baklava**
1/2 cup water
1 (3-inch) cinnamon stick
1 cup Nutella hazelnut-chocolate 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 cup crushed Ferrero Rocher
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
24 (14 x 9-inch) sheets frozen filo dough, thawed
1/2 cup butter, melted
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° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
Preheat oven to 350°.
Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted.
Combine hazelnuts and next 5 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 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) and 1/3 of the crushed Ferroro Rocher. Repeat procedure twice with filo, butter, hazelnut-chocolate spread, nut mixture and crushed Ferrero Rocher. 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° 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.
Note: Because filo sheets are thin and delicate, handle with care so you won't tear the sheets. Keep the sheets you are not working with covered so they won't dry out.
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