Nutty Milk Chocolate Baklava Bites
with Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar
We've partnered with Tony's Chocolonely to create mouthwatering dessert recipes "choc" full of delicious Tony's chocolate. These Nutty Milk Chocolate Baklava Bites are filled with Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar... Delicious!
Tony’s mission is to make all chocolate 100% slave-free.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
7 unit(s)
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
1 unit(s)
Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar
(Contains Soya, Milk)
160 grams
Hazelnuts
(Contains Nuts May contain Nuts)
150 grams
Caster Sugar
Not included in your delivery
100 grams
Butter
75 milliliter(s)
Boiled Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 200°C/180°C fan/gas mark 6. Remove the filo pastry from the fridge and its packet to bring it to room temperature.
c) Lay the filo pastry flat onto the counter and halve widthways to create 2 even stacks of rectangles. Lay 1 half over the other to create 1 neat pile and cut off a short edge to create 20cm by 20cm squares.
d) Divide your pastry into 3 equal piles and lay each pile flat on the counter covered with a damp tea towel. Save any remaining pastry for another recipe.
e) Melt the butter (see pantry for amount) in a small saucepan on medium heat.
a) Add 0.5 tbsp of the melted butter into your baking tin and spread, using a pastry brush or the back of a spoon, to coat the bottom and sides of the tin.
b) Take the first pile of pastry and layer into the tin, 1 sheet at a time, spreading 1 tbsp of melted butter between each sheet of pastry.
c) Top the pastry with half the chocolate hazelnut mixture, then layer the second pile of pastry on top, once again spreading 1 tbsp of butter between each sheet of pastry. Repeat with the remaining chocolate hazelnut mixture, the final pile of pastry and melted butter.
d) Using a sharp knife, cut the baklava, in its tin, into 9 equal squares, then cut each square in half diagonally to create 18 triangles.
e) Pop the baklava onto the middle shelf of your oven and bake until crispy and golden, 45-50 mins.
a) Meanwhile, boil the kettle. Combine the sugar and boiled water (see pantry for amount) in a measuring jug and mix until the sugar has dissolved, 3-4 mins. Set aside to cool.
b) Once baked, gradually pour the cooled syrup over the hot baklava, allowing the syrup to soak into the cuts. TIP: Don’t worry if things look a little flooded, everything comes together as the dish cools to room temperature.
Enjoy!
