Nutty Chocolate Baklava
with Tony's Chocoloney Dark Chocolate Bar
The quantities provided above are averages only.
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 Dark Chocolate Bar
(Contains Soya)
160 grams
Hazelnuts
(Contains Nuts)
150 grams
Caster Sugar
Not included in your delivery
100 grams
Butter
100 milliliter(s)
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.
b) Chop the Tony's Chocoloney Dark Chocolate Bar into small pieces and crush the hazelnuts in the unopened sachet using a rolling pin. Combine in a small bowl.
c) Lay the filo pastry flat onto the counter and halve widthways to create 2 even stacks of rectangles. Lay one half over the other to create 1 neat pile and cut off a short edge to create 20cm by 20cm squares.
d) Lay the squares flat on the counter and cover with a damp tea towel. Discard the extra pastry.
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 to coat the bottom and sides of the tin. Layer one third of the filo squares into the bottom of the dish, spreading a small amount of melted butter in between each layer of pastry.
b) Top the pastry with half the chocolate hazelnut mixture, then layer half the remaining pastry on top, once again spreading a small amount of butter in between each layer of pastry. Repeat with the remaining chocolate hazelnut mixture, pastry and melted butter.
c) 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.
d) Pop the baklava onto the middle shelf of your oven and bake until crispy and golden, 45-50 mins.
a) Meanwhile, combine the sugar and water (see pantry for amount). Mix until the sugar has dissolved, 3-4 mins. Set aside to cool.
b) Once baked, gradually pour the cold 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.
c) Allow the chocolate baklava to cool completely before serving.
Enjoy!
