Nutty Milk Chocolate Baklava Bites
with Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar
- Cereals containing gluten
- Soya
- Wheat
- Milk
- Nuts
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.
Ingredients
7 unit(s)
Filo Pastry Sheets
(Contains: Cereals containing gluten, Soya, Wheat)
1 unit(s)
Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar
(Contains: Soya, Milk)
160 grams
Hazelnuts
(Contains: Nuts)
150 grams
Caster Sugar
Not included in your delivery
100 grams
Butter
75 milliliter(s)
Boiled Water
Nutrition Values
Utensils
Cooking Steps
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 Chocolonely Chocolate Bar and hazelnuts into small pieces. 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 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.
c) Allow the chocolate baklava to cool completely before carefully removing from the tin using a spatula.
d) Slice your baklava and serve.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found the baklava delicious, with the salted chocolate adding a unique twist.
- Ease of prep: Some found it surprisingly easy to make, while others struggled with the layering process and instructions.
- Suggestions: Consider reducing baking time to 30-35 minutes and checking frequently to prevent burning.
- Portions: For better results, use more chocolate and syrup; one bar may not be enough for adequate filling.
- Texture: Finely crush the nuts and chocolate, and layer them more frequently throughout the pastry.
