If I wasn’t so well behaved with all this baking I do, I’d be in trouble. Break the bathroom scales trouble. I’m a master at resisting my own bakes, I’ve had to be. I mean don’t get me wrong, I sample everything otherwise you can bet your sweet tush the recipes wouldn’t be on here, but that’s it. One thing makes me cave in Every. Single. Time.
Baklava. Game Over.
Shop bought Baklava, Restaurant Baklava, my mum’s Baklava, my own Baklava, 3 second rule dropped on the floor Baklava (not that I could ever drop one because Baklava). I think you get the idea. To make my life just that little bit easier I’ve added Nutella to this recipe. I mean I can’t even. Crispy filo pastry stuffed with pistachios, almonds and walnuts, oozing Nutella and soaked in luscious syrup. A traditional Greek delicacy taken up a notch. I mean us Greeks did it all really - we invented philosophy, medicine, the Olympics, Baklava...
So as I was saying, this dessert will knock your socks off, TRUST me. I’m my own worst critic so if I say it’s good, its good. Look up the word ‘surrender’ in the dictionary and you’ll find a picture of me wearing a bib, armed with a knife and fork and a big dish of Nutella Baklava in front of me.
Now that I’ve provided you with that visual, here’s the recipe!
Makes 27 rolled Baklava
Prep time: 45 minutes
Total time: 2 hours
For the Syrup:
400g granulated sugar
2 tbsp honey
3 whole cloves
Squeeze of lemon juice
For the Nutella Baklava:
18 sheets of thawed, refrigerated filo pastry (2 packs or 3 if buying ‘jus roll’ brand)
80g shelled pistachios
Large pinch of cinnamon
Pinch of ground cloves
300g butter, clarified
400g Nutella, warmed to loosen
Make the syrup. In a small saucepan add sugar, water, honey, cloves and cinnamon and place over a medium heat. Stir until heated through and all the sugar has dissolved. Take off the heat, squeeze in the lemon juice and stir again. Set aside to cool completely.
Preheat the oven to 180°C/160°C fan and brush a 9x12 inch pan with some clarified butter.
Place the nuts in a food processor and pulse until fine but not ground down completely. Tip into a bowl and stir in cinnamon and cloves. Reserve 4-5 tbsp of nuts for garnishing. Set aside.
Take the filo out of the fridge and place a sheet on a clean worktop, covering the rest with a damp tea towel. Drizzle over some butter and place a second sheet directly over the top. Drizzle again with a little butter and spread a thin layer of Nutella all over the filo. Scatter over 2- 3 tbsp of ground nuts all over the filo leaving a 1 cm border at the top. Place a long wooden skewer at the base of the filo sheet and roll up to the other end. Push the two ends towards each other to create a crinkled look and remove the wooden skewer. Don’t worry if the filo tears a little, it’s all part of the messy fun! Place into the greased dish and drizzle over more butter. Repeat with the remaining filo until the dish is filled. Drizzle over any remaining butter before cutting into thirds from one end of the dish to the other with a very sharp kitchen knife. You should end up with 27 individual rolls.
Bake for 60 minutes in the middle shelf of the oven until golden brown and crisp. Remove from the oven and IMMEDIATELY pour over the cooled syrup. The piping hot Baklava will start making a crackling noise when coming into contact with the cool syrup - this is what you want!
Allow to the syrup soak into the Baklava for an hour before garnishing with reserved nuts and serving.