⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

🍽 Ingredients

• 1 1/2 cups All-purpose flour
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 1/2 cup, melted Unsalted butter
• 1/4 cup Milk
• 1 Egg
• 1 cup Finely chopped hazelnuts
• 6 ounces Semi-sweet chocolate chips
• 1/4 cup Heavy cream

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Line it with parchment paper, leaving an overhang on the sides for easy removal later. This is a crucial step for easy cleanup later, trust me on this!
2. In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of sugar, and 1/4 teaspoon of salt. Set aside. In another bowl, whisk together 1/2 cup of melted unsalted butter, 1/4 cup of milk, and 1 egg. Make sure the egg is thoroughly whisked in to prevent it from curdling later. It’s a simple step, but a vital one.
3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix; a few lumps are okay. Overmixing will lead to a tough pastry, so don't overdo it. I know it can be tempting to mix, but control yourself!
4. Once combined, gently fold in 1 cup of finely chopped hazelnuts. I use toasted hazelnuts for extra nutty flavor. Try it, I promise you won’t regret this!
5. Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If it's sticking to the toothpick, you might need another few minutes.
6. While the baklava is baking, prepare the chocolate ganache. In a double boiler or a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water), melt together 6 ounces of semi-sweet chocolate chips and 1/4 cup of heavy cream, stirring occasionally, until smooth and creamy. I know it sounds fancy, but this is a pretty straightforward process.
7. Once the baklava is baked, let it cool completely in the pan before drizzling the chocolate ganache over the top. I usually let mine cool for at least 2 hours, or even overnight if I'm feeling really patient (though sometimes I can’t wait that long!).
8. Once the ganache is evenly distributed, let it set for at least 30 minutes, before slicing the baklava into squares, using a sharp knife or pastry cutter. I recommend cutting it into 12 squares; that's usually perfect for sharing! Or, hey, you can eat the whole thing yourself - I won't judge! :D
9. Serve and enjoy! Store leftovers as instructed above. This hazelnut baklava is best served fresh, but it's still quite tasty the next day.

📝 Notes

• For an even richer flavor, toast the hazelnuts before adding them to the batter. Just spread them on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until fragrant and lightly golden brown. Watch them carefully to prevent burning!
• Feel free to adjust the amount of chocolate ganache to your liking. Some people like a more generous drizzle, while others prefer a lighter touch. Experiment and find what suits your taste!