Nutella Baklava Bracelets with Hazelnuts Recipe
Quick and easy baklava recipe filled with Nutella chocolate spread and topped with roasted hazelnuts. The baklava is shaped like a round bracelet, resembling a cup that holds in delicious chocolate Nutella. A real show stopper that's super easy and quick to make!
Equipment
- 1 long skewer or drinking straw
Ingredients
Sugar Syrup
- 70 g sugar (⅓ cup)
- 30 ml water (2 tbsp)
- 1 teaspoon lemon juice
- 1 teaspoon orange blossom water
Nutella Baklava Bracelets
- 6 sheets phyllo pastry*
- 100 g melted butter, cooled (½ cup)
- 50 g Nutella (¼ cup)
- 50 g roasted hazelnuts* (⅓ cup)
Instructions
- Firstly, we will make the sugar syrup. Place the water, lemon juice and sugar in a small saucepan over high heat. Without stirring*, let water come to a boil, then reduce the heat and simmer for 6-7 minutes or until the syrup becomes thicker. Let the syrup cool down completely, then add the orange blossom water.*
- Pre-heat the oven to 160°C (320°F) fan assisted. Take out 6 phyllo pastry sheets and stack them on top of each other, then cut them all in half along the shorter edge. Make sure you cover the sheets you aren't using with plastic wrap followed by a damp kitchen towel to prevent them from drying out.
- Take one half of a phyllo sheet and brush a little melted butter over it. Place a straw or skewer on the shorter edge, then start rolling it on the pastry. Make sure it's not too tight, otherwise the pastry can crack. Leave 5cm (2 inches) at the end unrolled.
- Dab some more melted butter over the rolled side, then push the pastry from each sides to crinkle or shirr it. Do it slowly so the pastry doesn't crack and add more butter if the phyllo looks too dry.
- Take out the skewer or straw, then curve the shirred pastry into a circle, with the loose edge toward the inside. The loose pastry should overlap without any gaps in the middle (as this will hold the Nutella). Press the edges down by dabbing some melted butter onto it and sticking them together. Repeat this process for the remaining 11 pieced of phyllo.
- Place all the baklavas in a lined baking tray, then brush them with the remaining melted butter. Bake them for 25 minutes or until they look golden in colour and crisp.
- Once baked, brush the sugar syrup over the baklavas immediately. Do not add too much syrup, as the filling will already be very sweet. Let the baklavas cool down completely in the tray.
- When the baklavas are cold, add 1 teaspoon of Nutella filling inside the centre, smoothing it out with the back of the spoon or a toothpick. If the spread is too thick, microwave it for a few seconds until it's a little thinner. Sprinkle some crushed hazelnuts over the top and enjoy!
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- If the phyllo pastry is frozen, ensure you thaw it properly before using. To thaw, leave it in the refrigerator overnight. Phyllo pastry dries up very quickly, so always cover it with plastic wrap and a damp towel when you aren't using it.
- Hazelnuts can be used with the skins on. If you only have raw hazelnuts, toast them in the oven for 10 minutes at 180°C (350°F).
- Stirring whilst cooking the syrup can cause the sugar to crystallise and form lumps of sugar. This will make for a grainy syrup, instead of liquid and smooth.
- Orange blossom water is entirely optional and only used for fragrance. It can be replaced with rosewater or any type of extract (orange, vanilla etc).
Nutrition
Calories: 167kcal
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