Nutty Milk Chocolate Baklava Bites

Name: Nutty Milk Chocolate Baklava Bites with Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar
Total time: 1 h 20 min
Yield: 2
Cuisine: Turkish
Ingredients: 7 unit(s) Filo Pastry Sheets; 1 unit(s) Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar; 160 grams Hazelnuts; 150 grams Caster Sugar; 100 grams Butter; 75 milliliter(s) Water

with Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar

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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.

Tags:

Veggie

Allergens:

Gluten

•Soja

•Milk

•Tree nuts

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.

Total1 hour 20 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

7 unit(s)

Filo Pastry Sheets

(Contains: Gluten, Soja)

1 unit(s)

Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar

(Contains: Soja, Milk)

160 grams

Hazelnuts

(Contains: Tree nuts May contain traces of: Schalenfrüchte)

150 grams

Caster Sugar

Not included in your delivery

100 grams

Butter

75 milliliter(s)

Water

Nutritional information

Energy (kJ)8611 kJ

Energy (kcal)2058 kcal

Fat122 g

of which saturates47.7 g

Carbohydrate207.8 g

of which sugars129.9 g

Dietary Fibre8 g

Protein28.7 g

Salt3.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

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 Chocolonely Milk Chocolate Caramel Sea Salt 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 time.

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!