I have never used phyllo dough before in my life. To be honest, it has always kind of scared me in a way that had me shying away while secretly wishing to play with it. I’ve heard all the phyllo dough horror stories and didn’t want to be one of those sad, sad victims of dessert nightmares. It kept nagging at me though and when I saw the pretty little box of it at Trader Joe’s I threw it in the cart.
I toyed with the idea of doing something savory with the phyllo, but ultimately decided on a baklava-ish dessert using bananas and chocolate hazelnut butter. I read up on the basics of how to make baklava and then in true Kylie fashion just made up and guessed about how I could do it my way.
I had to hunt down some Honee (bee free honey made from apples!), but once I had it I was all set to embark on this adventure. I waited until I had the house to myself, because I wanted complete and total focus while preparing this. Plus, if I ended up in a sobbing pile of tears on the floor I didn’t want any witnesses. That would be embarrassing and stuff.
Honestly, once I got over my anxiety the whole process was quite easy and over with pretty quickly. I felt good. I felt accomplished. I felt like the next time I attempted something similar I wouldn’t have to do it alone. The chocolate banana combo was totes amaze (duh) and the hazelnuts gave this sweet buttery dish some nice crunch. WINNING!
Have you ever had a food or ingredient you were afraid of trying but it turned out fantastic when you did?
Chocolate Hazelnut Banana Baklava
By November 21, 2013Published:
I have never used phyllo dough before in my life. To be honest, it has always kind of scared me in a way that had me shying away while …
- 1 PKG Phyllo Dough
- 1 TBSP Coconut Oil
- 1/2 CUP Earth Balance melted
- 1/2 CUP Chocolate Hazelnut Butter
- 2 TBSP Almond Milk
- 1 LRG Banana Sliced Thin
- 3/4 CUP Hazelnuts Chopped & Divided
- 1/4 CUP Coconut Sugar
- 1/4 CUP Water
- 1 CUP Honee
- Thaw phyllo dough in fridge overnight and remove from the fridge about 30 minutes before you want to use it. Carefully cut your phyllo sheets to the size of the rectangular pan you are using. Cover phyllo with plastic wrap and a very damp cloth. Preheat oven to 350°. Oil pan with coconut oil.
- In a small saucepan mix chocolate hazelnut butter & almond milk over low heat, stirring continuously until creamy and melted.
- Place one layer of phyllo into the pan and using a pastry brush lightly brush with melted butter. Repeat with 5 more layers.
- Pour half of the chocolate mixture over the phyllo and gently spread evenly with the back of a spoon.
- Layer the banana slices on top of the chocolate covering the entire area. Repeat the phyllo & butter steps with 6 more sheets.
- Pour the other half of the chocolate mixture over the phyllo and gentle spread evenly with the back of a spoon. Sprinkle with 1/2 cup chopped hazelnuts. Repeat the phyllo & butter steps with 6 more sheets.
- Using a very sharp knife, slice baklava into pieces - it's important to do this before baking or things will just get all crumbly and messy.
- Bake for about 20-25 minutes, keeping your eye on it to make sure it doesn't burn. While baking, heat the sugar, water & honee in a saucepan until the sugar is completely melted.
- Remove pan from oven and immediately drizzle with the honee mixture making sure to get as much coverage as possible. Sprinkle on remaining hazelnuts and let sit for about 30 minutes to allow enough time for all the sweet goodness to sink in.