FERRERO ROCHER BAKLAVA

Updated at: Thu, 17 Aug 2023 00:23:07 GMT

Step 1

Crush the biscuits (finely) and nuts (roughfly) - like in the video. Set about 30 g of the mixture aside for topping/decoration.

Step 2

Combine the biscuits and nuts.

Step 3

Cut the Filo dough in 4 - so it fits into your pan (I used a 20×20 pan).

Step 4

Start off with 4-6 layers of filodough with butter inbetween each layer, in the bottom of the pan.

Step 5

Then add the biscuit-nut filling and an additional

Step 6

4-6 layers of filodough with butter between each layer. Then add a layer of melted nutella (i used 200 g for this layer and saved the remaining 50 g for topping) I did another 4-6 layers of filo pastry and butter.

Step 7

Cover the top with 6 layers of filo pastry, like you did with the bottom. Cut into squares, triangles or diamonds - whatever suits you!

Step 8

Bake in the oven at 165 C (fan oven) for 45-50 minutes. It should be golden on top. Let the baklava cool down before adding the sirup.

Step 9

8-10 minutes. Let it boil for 2 minutes on medium-high heat and set aside. Add the cold water.

Step 10

Pour the sirup over the baklava and sprinkle the remaining crushed halzenut mixture on top.

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