Ferrero Baklava

Let me introduce a new Ramadan favorite recipe. This delicious Ferrero Baklava has a crunchy buttered filo pastry layered between chocolate spread, walnuts, and hazelnuts and then drizzled with honey sugar syrup. It’s so good!

This Fererro baklava was inspired by Ferrero’s ingredients. It’s a nutty chocolate filling between the layers of crispy dough, covering all areas of goodness in one piece.

PREPARATION

Working with filo pastry needs to be quick so it is better to get everything ready. You will need the following:

• Chocolate spread of your choice (microwave jar for a minute)
• Chopped walnuts
• Chopped hazelnuts
• Unsalted melted butter or clarified ghee
• Cinnamon powder
• Honey Syrup (recipe below)
• Filo baklava pastry (cut according to your baking tin)

INSTRUCTIONS & ASSEMBLY

1. Remove butter from refrigerator and cut into small cubes, then microwave for about 1 minute until butter melts.
2. Using a knife chop finely walnuts and hazelnuts. Place nuts in separate bowls. Add some cinnamon powder to chopped walnuts and mix well.
3. Remove filo pastry from the packaging, measure your baking tin, and cut pastry accordingly. Cover the pastry with a wet cloth to avoid breaking it.

4. Start layering pastry in your baking tin. Brush each layer with butter and add at least 7 layers at the bottom.
5. Spoon chocolate spread, spread it evenly, and top with walnuts. Then again cover with filo pastry, brush it with butter and repeat 7 times.
6. Spoon the chocolate spread 2nd time, sprinkle with walnuts and layer with buttered filo pastry sheets.

7. Then again lastly spoon the chocolate spread 3rd time, but this time top it with hazelnuts, and cover it with remaining filo pastry layers, brush with butter until all done.
8. Once finished, cut baklava into diamonds and bake in a preheated oven for about 30 minutes at 160 °C

9. Meanwhile prepare sugar syrup, while baking baklava. Measure water and sugar in a ratio of 2:1. In a medium saucepan, add sugar, water, for flavoring one lemon slice and 1 teaspoon of rose water. You can also opt to add 2 tablespoons of honey, cook and stir occasionally for at least 20 minutes.

10. Remove baklava from the oven, a pour hot syrup over the baklava. Pour syrup evenly, and let it cool down.
11. Once cooled down, pipe chocolate spread all over the baklava. Decorate each diagonal piece with some hazelnuts.
12. Store in refrigerator for up to 3 days, consume fresh at their best.

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Ferrero Baklava

ramadan recipes

Author: Amira Cooking Method: Baking Cuisine: Mediterranean, Turkish Courses: Baklava, Cakes and Desserts Recipe Keys: Baking

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Prep Time 15 mins Cook Time 30 mins Rest Time 10 mins Total Time 55 mins Difficulty: Intermediate Cooking Temp: 160  °C Servings: 16 Estimated Cost: €  10 Best Season: Suitable throughout the year

Ingredients

Servings

• 200 g walnuts
• 100 g hazelnuts
• 1 pack of filo pastry
• 200 g metled unsalted butter/ghee
• 350 g nuttela jar
• 1 tsp cinnanom

Sugar Syrup

• 150 g caster sugar
• 1 tbsp lemon juice
• 200 mg water
• 1 tsp rose water

Instructions

1. Remove butter from refrigerator and cut into small cubes, then microwave for about 1 minute until butter melts.

2. Using a knife chop finely walnuts and hazelnuts. Place nuts in separate bowls. Add some cinnamon powder to chopped walnuts and mix well.

3. Remove filo pastry from the packaging, measure your baking tin, and cut pastry accordingly. Cover the pastry with a wet cloth to avoid breaking it.

4. Start layering pastry in your baking tin. Brush each layer with butter and add at least 7 layers at the bottom.

5. Spoon chocolate spread, spread it evenly, and top with walnuts. Then again cover with filo pastry, brush it with butter and repeat 7 times.

6. Spoon the chocolate spread 2nd time, sprinkle with walnuts and layer with buttered filo pastry sheets.

7. Then again lastly spoon the chocolate spread 3rd time, but this time top it with hazelnuts, and cover it with remaining filo pastry layers, brush with butter until all done.

8. Once finished, cut baklava into diamonds and bake in a preheated oven for about 30 minutes at 160 °C.

9. Meanwhile prepare sugar syrup, while baking baklava. Measure water and sugar in a ratio of 2:1. In a medium saucepan, add sugar, water, for flavoring one lemon slice and 1 teaspoon of rose water. You can also opt to add 2 tablespoons of honey, cook and stir occasionally for at least 20 minutes.

10. Remove baklava from the oven, a pour hot syrup over the baklava. Pour syrup evenly, and let it cool down.

11. Once cooled down, pipe chocolate spread all over the baklava. Decorate each diagonal piece with some hazelnuts

12. Store in refrigerator for up to 3 days, consume fresh at their best.

Keywords: baklava, chocolate baklava, nutella baklava, ferero baklava, ferero rocher baklava