This fun recipe puts a twist on the traditional Greek dessert treat by incorporating Nutella, pistachios and almonds.
- 1 package Athens Phyllo® Dough (9×14), thawed
- 1 1/2 cups Nutella®
- 1/2 cup pistachios, chopped
- 1/2 cup almonds, chopped
- 1/2 teaspoon cinnamon
- 1 cup butter, melted
- 1 1/2 cups sugar
- 1†cup water
Thaw one roll of Phyllo, following thawing instructions on package. Preheat oven to 350⁰F.
In a microwavable bowl, slightly heat the Nutella® until soft, about 40 seconds. In a medium mixing bowl, combine nuts and cinnamon. Mix thoroughly.
Unroll and cover the sheets with a damp towel or plastic wrap to prevent drying out. Butter a 9”x13” pan. Place one sheet of Phyllo 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 Phyllo. Spread 1/3 of the nuts evenly over the Nutella®. Repeat this process twice more. Layer with remaining Phyllo, 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” apart to make diamond-shaped pieces. Bake for 45-55 minutes or until the Phyllo is golden brown.
While baklava is baking, combine sugar and water in small sauce pan over medium low heat. Bring to a boil and simmer for 20 minutes. Remove from heat. When the baklava is ready, remove from oven and pour hot syrup over the top. Allow to set for 4 hours to overnight.
TIP: Use a 7”x11” 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.
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