Skip to content

Recipe Ingredients

  • 1 pack Athens Phyllo Dough, thawed
  • 1 cup- 2 sticks Darigold Unsalted Butter, melted
  • 2 cups crushed hazelnuts
  • 2 cups Nutella or melted chocolate

For the simple syrup

  • 2 cups sugar
  • 1 cup water
  • Juice of 1/2 lemon
  • 3-4 Cardamoms pods

For garnishing

  • Ground hazelnuts
  • Drizzle of melted chocolate or Nutella

Recipe Directions

  1. Preheat Oven to 300˚F. Thaw phyllo dough.
  2. Use a 9x14 sheet pan so you don't have to cut any of the dough. Brush butter on the pan.
  3. Place 12 phyllo sheets into baking pan 2 at a time, buttering every 2 sheets.
  4. Add half the Nutella, spread evenly then add half the nut mixture, layer it evenly.
  5. Add 10 more layers of phyllo, also buttering every 2 layers.
  6. Add the remaining half of the Nutella and nut mixture. Top it off with 12 layers of phyllo, butter the top.
  7. Start cutting straight or diagonally to create diamond shape pieces.
  8. Bake for 1 hour and 15 min or until tops are golden.
  9. In a medium saucepan, combine all simple syrup ingredients and let boil for 30 min. Remove from heat and let syrup cool down.
  10. Take out and pour sugar syrup on top of the baklawa. Let baklawa cool completely, uncovered. Garnish with Nutella & crushed hazelnuts.

Rate and Review

Your email address will not be published. Required fields are marked *

Rating *