Your favourite turkish pastry just got a nutty, chocolatey makeover! This PB + CHOCOLATE HAZELNUT BAKLAVA is super easy to make and just in time for Diwali weekend!

1/2 cup skinless hazelnuts
2/3 cup walnuts
2/3 cup pecans
15 sheets filo pastry
100g butter, melted
2/3 cup crunchy peanut butter
2/3 cup chocolate hazelnut spread
1/3 cup white chocolate chips
Fine coconut sugar, for dusting

1.Mix all the nuts in a food processor until finely chopped. Keep aside 2 tbsp mixture.

Meanwhile preheat oven to 190C/170C fan-forced. Grease a 20cm x 30cm lamington pan and keep it ready.

2.Place 1 sheet filo on a flat surface. Brush it with melted butter. Top with another sheet of filo. Repeat layering with another sheet of filo. Using 1/4 of the peanut butter and 1/4 of the chocolate hazelnut spread, drop small spoonfuls onto the filo. Leaving a 2cm border, gently spread mixtures. Push filo stack into pan, spread-side up, allowing filo to overhang. Sprinkle with 1/4 of the nut mixture and 1/4 of the chocolate chips.

3.Repeat layering in previous step 2 more times. Layer remaining 3 sheets of filo together with butter. Place over filling. Roll up the edges and tuck into the sides of the pan. Brush with butter. Using a small knife, score top of baklava in a diamond pattern. Sprinkle with reserved nut mixture.

4.Bake for 20 to 25 minutes or until golden. Stand for 30 minutes. Dust with fine coconut sugar. Serve and enjoy!

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