Ingredients
- 2/3 cup pistachios toasted and finely chopped
- 1/3 cup hazelnuts toasted and finely chopped
- 1/3 cup almonds toasted and finely chopped
- 1/2 cup walnuts toasted and finely chopped
- 1/4 teaspoon ground cinnamon
- 2 pinches salt
- 24 sheets phyllo dough thawed
- 4 ounces unsalted butter melted
- 1 cup chocolate hazelnut spread
- 1/3 cup water
- 2/3 cup honey
- 1 cinnamon stick
Instructions
- Preheat your oven to 350°F.
- In a food processor, pulse hazelnuts, pistachios, almonds, and walnuts until finely chopped. Mix with cinnamon and salt.
- Lightly grease a 13x9 inch baking dish. Place one sheet of phyllo in the baking dish, brush with melted butter. Repeat with five more sheets. Spread 1/3 of the chocolate hazelnut spread over the top, then sprinkle 1/3 of the nut mixture.
- Repeat layering phyllo, butter, chocolate hazelnut spread, and nuts two more times. You will end with a layer of 6 buttered phyllo sheets on top. Cut into diamonds. Bake for 35-45 minutes or until golden and crisp.
- While baking, combine water, honey, and a cinnamon stick in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat.
- Pour the hot syrup over the hot baklava as soon as it comes out of the oven. Allow to cool completely before serving.
