Fliss' Cache

foodboners:

nutella baklava!

• 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

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• 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. 

(source!)