Believe it or not, I just recently tried Nutella for the first time and now I see what all the hype is about. As much as I like standard baklava, I like to experiment with the fillings to create a new flavor.
Every Thanksgiving I make Pumpkin Pie Baklava, so for Christmas, I thought I would try something new again. Everyone who tried it liked it even better than the standard Baklava!
Go ahead, make it yourself…it’s not as difficult as you may think!
- 1 pack phyllo pastry, defrosted
- 1 cup unsalted butter, melted
- 1 cup Nutella
- 1/2 cup Kraft Peanut Butter
- 1/2 tsp cinnamon
- 1 cup chopped peanuts (or 1/2 cup almonds, 1/2 cup pistachios)
- 1 cup white sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla
- 1 cinnamon stick
- Melt butter in a microwave-safe bowl for 3 minutes at 50% power. If using salted butter, allow the salt to settle before using and then only use the top of the butter liquid.
- In a medium bowl, mix Nutella and Peanut Butter in microwave safe bowl. Heat for 40 seconds.
- In mixing bowl, combine nuts and cinnamon.
- Preheat oven to 350°F and butter all sides and bottom of your 9" x 13" glass baking dish.
- Unwrap the roll of phyllo dough and cut in half so that it fits the pan. Cover with a damp kitchen towel to keep it from drying out.
- Brush bottom of the pan with melted butter using a pastry brush and lay a single sheet down in the pan. Butter top of the sheet and place another over top and butter as well. Continue layering with 8 more sheets, applying butter between each one.
- Once you lay down the 10th sheet, spread 1/3 of the Nutella/Peanut Butter mixture onto the phyllo evenly. Add 1/3 of the nuts.
- Continue layering 10 sheets of phyllo pastry, buttering in between layers.
- Spread another 1/3 of the Nutella/Peanut Butter mixture evenly. Add 1/3 of the nuts.
- Continue this cycle one more time until you have 3 Nutella/Peanut Butter layers.
- The final top layers of phyllo should have 10 sheets of phyllo, buttering in between.
- Using a sharp knife, cut all the way through the layers of the baklava in 4 long rows and 6-8 diagonal cross-wise.
- Bake 45-50 minutes or until the top of the baklava is golden brown.
- While the baklava is baking, heat the water, sugar, honey, vanilla, and cinnamon sticks in a medium saucepan. Bring to a boil and then reduce the heat to a low setting until the baklava comes out of the oven.
- When the baklava is done pour the hot honey mixture over the top evenly. Let cool completely before covering. Store in the refrigerator for up to a week, freeze up to a month.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving:Calories: 203 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 18mg Sodium: 55mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 1g Sugar: 16g Sugar Alcohols: 0g Protein: 3g