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