1/2 cup roasted pistachios, chopped
1/2 cup blanched, toasted almonds, chopped
1/2 cup toasted walnuts, chopped
1/2 cup toasted hazelnuts, chopped
2 cinnamon sticks
3/4 cup butter, melted
30 14x9-inch sheets frozen phyllo dough, thawed for 40 minutes
1 tsp ground cinnamon
1 1/2 cups Nutella or equivalent
3/4 cup honey
Makes about 16 pieces Total Time: 90 minutes
Preheat oven to 350 degrees Fahrenheit. Add nutella to a small pot and set over low heat until it is just melted. Alternatively you could microwave nutella for 35 seconds. Then mix in all the nuts, the ground cinnamon and a pinch of salt together with the nutella to form a cohesive paste.
Butter a 14x9-inch glass baking dish, and add a phyllo sheet to the bottom, patting it down and smoothing it out. Then brush a thin coat of butter over the layer. Add six more layers, swiftly buttering the top of each one before adding the next. Then add 1/3 of the chocolate mixture and spread it out as thinly and smoothly as possible. Repeat this process adding seven layers before the next 1/3 of the chocolate and then another seven layers before the final 1/3 of the chocolate. Finally add eight layers of dough over the final chocolate layer.
Using a very sharp knife, make three evenly spaced cuts in the longer direction and five evenly spaced diagonal cuts, which makes about sixteen pieces.
Bake for 35 minutes or until dough is golden.
While the baklava is baking, add the cinnamon sticks, the honey and 1/2 cup water to a small saucepan and cook over medium heat for about ten minutes. Then remove from heat.
Take the baklava out of the oven and allow to cool for about ten minutes. Then drizzle the honey mixture over the top. The baklava can be served warm or at room temperature, and it is best stored at room temperature. You can also add some crushed pistachios over the top.
