Ingredients
Scale
- 300 g Hazelnuts (lightly toasted)
- 50 g Ground Almonds
- 50 g Cocoa Nibs
- 200 g Dark Chocolate
- 400 g Filo Pastry
- 350 g Butter (melted)
- 5 tbsp Hazelnut Syrup
- 200 ml Water
- 400 g White Caster Sugar
Instructions
- In a food processor, whizz both the nuts, cocoa nibs and the chocolate until finely chopped.
- Trim the filo to fit an 8×8 inch tin and cover with cling film as the pastry will dry out quickly. Brush the base of the tin with the melted butter. Place a sheet of filo pastry on top, brush with more butter and top with another sheet, repeat the process with nine more sheets of pastry, brushing with butter between each sheet.
- Sprinkle on top a third of the nut chocolate mixture, Top with another sheet of pastry, brush with butter and layer with more pastry with melted butter brushed in between for another 10 sheets of pastry.
- Sprinkle another third of the nut mixture. Repeat the pastry layering process with another 10 sheets of pastry with brushed butter between the layers. Brush the last remaining sheet with melted butter.
- Bake at 170C for 20 minutes. Remove from the oven and cut into diamond shapes and return to the oven for another 10 minutes. )r you can cut before baking but a bit more tricky.
- While the baklava is baking, make the syrup by combining the hazelnut syrup, water and sugar into a pan, over medium heat dissolve the sugars and bring to the boil for 4 minutes until a thickened syrup.
- When the baklava is out of the oven and still hot, spoon over the hot syrup, it will look like a lot of syrup but pour it all over as you want it to soak into the pastry and nuts. Enjoy with a strong coffee.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Pastries, Chocolate
- Method: Baking
- Cuisine: Middle Eastern