Edo Kai Tora
Gourmet Baklava
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Ingredients:
- 1 package phyllo
- 1 cup clarified salted butter
Syrup:
- 1 cup water
- 1 cup sugar
- 1/2 cup honey
Chocolate Hazelnut Filling:
- 1 jar Nutella Chocolate Hazelnut Spread
- 1/4 cup sliced hazelnuts
Steps:
Open package of phyllo and lay it on counter so the longer side is facing you. When it is unfolded, there will be a line in the middle where the phyllo was folded in half. Cut the whole stack of phyllo along this line using a pizza cutter. Stack the phyllo in one pile and again place it with the longer side facing you. Have a wooden or plastic stick or dowel ready for rolling the phyllo into the round shells. Brush top sheet of phyllo with clarified butter and fold over the end closest to you about 1 inch - this will prevent the wooden stick from becoming covered with butter. Roll the phyllo around the stick, and continue rolling until about 1 inch from the end. Take hold of the phyllo from both ends of the stick and push together towards centre. Slide the squeezed phyllo off of the stick and shape into circle, making sure to leave enough phyllo to cover the centre of the circle, which will hold the filling. Place the circle in the pan. Repeat for remaining phyllo. When pan is full, place in oven and bake at 350 degrees F for 10-15 minutes, until golden brown and crisp. Remove from oven and allow to cool completely. Fill with Nutella (using pastry bag makes this easier) and top with sliced hazelnuts. Prepare syrup and pour hot syrup over cold baklava. Allow to cool.
