Gu Chocolate Hazelnut Baklava

Gu Chocolate Hazelnut Baklava

Everyone loves Gu! This Baklava is made up using crisp buttery layers of filo, Gu spread, chopped hazelnuts and honey. Makes one amazing dessert especially for the BIG V-DAY approaching.

Here’s what goes in the syrup:
180ml water
180g sugar
180g honey
2 tablespoons lemon juice

Here’s what goes in the baklava:
14 sheets of filo sheets – I used Asda Ready Rolled Filo Pastry (one pack)
250g butter softened
200g Gu Crunchy Chocolate & Hazelnut Spread
200g chopped hazelnuts

Print Recipe
Gu Hazelnut Baklava - Chocolate Hazelnut Baklava
Gu Chocolate Hazelnut Baklava
Course Dessert
Cuisine Baking
Prep Time 30 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Baking
Prep Time 30 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Gu Chocolate Hazelnut Baklava
Instructions
  1. Start by making the syrup first. It needs time to cool down before poured over the baked baklava. Combine water, sugar, honey, and lemon juice in a saucepan. Bring it to a boil, then reduce be heat to simmer for 10 minutes. Remove from heat and let it cool.
  2. 
Butter the bottom of a deep baking dish. Place 4 sheets of filo into the baking dish, brushing melted butter on top of each sheet before placing the next. Filo sheets dry out very quickly so cover them with a damp cloth during the process.

  3. Spread some chocolate & hazelnut spread on top of the 4th filo sheet, then evenly sprinkle a layer of chopped hazelnuts.

  4. Add 4 buttered filo sheets in layers again and this time top with another layer of just chopped hazelnuts.
  5. Then add 2 more buttered filo sheets with another layer of chocolate & hazelnut spread and more chopped hazelnuts.
  6. Add 4 buttered sheets making sure you butter the top layer generously. 

  7. 
Cut the the pastry into small squares. Make sure to cut through all the way.

  8. Bake at 180° Fahrenheit for 45-50 minutes or until golden brown on top.

  9. When you remove the baklava from the oven, immediately pour the pre-prepared syrup evenly over the entire pastry. You should hear the sizzle as the syrup touches the pastry.

  10. Let the baklava sit at room temperature for about 4 hours or overnight. The pastry will soften and the syrup will soak into the filo layers overnight.
  11. Once cooled, you can drizzle with more chocolate & hazelnut spread on top.

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