Samiwich & Addiecakes: Chocolate Baklava

makes 24 servings

recipe adapted from Cooking Light

prep time: 45 min / cook time: 35 min

INGREDIENTS

3/4 c honey

1/2 c water

1 cinnamon stick (3" long)

1 c hazelnut-chocolate spread (such as Nutella)

1/2 c toasted hazelnuts, coarsely chopped

1/2 c roasted pistachios, coarsely chopped

1/3 c blanched toasted almonds, coarsely chopped

1/3 c toasted walnuts, coarsely chopped

1/2 tsp ground cinnamon

1/8 tsp salt

Cooking spray

24 sheets frozen phyllo dough (14" x 9") , thawed

* I used 20 sheets

1/2 C unsalted butter, melted

* I didn't find this to be enough to coat all the phyllo, so I used 3/4 c

INSTRUCTIONS

• Combine the honey, water and cinnamon stick in a medium saucepan over low heat; stir until honey dissolves.

• Increase heat to medium; cook, without stirring, until a candy thermometer registers 230˚ F (about 10 min).

• Remove from heat; keep warm. Discard cinnamon stick.

• Preheat oven to 350˚ F.

• In a bowl, combine all nuts, ground cinnamon and salt. Set aside.

• Place hazelnut-chocolate spread in a microwave-safe bowl; microwave on high for 30 seconds or until melted.

• Lightly coat a 13" x 9" baking dish with cooking spray.

• Working with 1 phyllo sheet at a time (cover remaining dough with a damp cloth 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 4 phyllo sheets and butter (total of 5 layered sheets).

• Drizzle about 1/3 c melted hazelnut-chocolate spread over phyllo.

• Sprinkle evenly with 1/3 of nut mixture (about 1/2 cup).

• Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread and nut mixture.

• Top last layer of nut mixture with remaining 5 sheets of 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.

* I wanted larger portions, so I had a total of 18 portions. You can cut them any size or shape you want, squares, diamonds or triangles.

• Bake for 35 minutes or until phyllo is golden. Remove from oven.

• Drizzle honey mixture over baklava. Cool in a pan on a wire rack.

• Cover and store at room temperature.

** ADDIECAKES' NOTES **

• I use a food processor to chop the nuts. I recommend chopping the nuts individually because the sizes of each variety will be different. Be sure to chop them all to about the same size.

• I used a silicone brush and "brushing" with it seemed to tear the phyllo. Patting the butter on each sheet of phyllo worked better for me. I also started from the outside in, pressing the phyllo into the corners of the pan helped keep the phyllo from moving around.

• When spreading the hazelnut-chocolate spread, either use the back of a metal spoon or an offset icing spatula. I had issues with tearing through the phyllo below when using a silicone spatula.