What you need
125g PHILADELPHIA Light Spreadable Cream Cheese
125g CADBURY Baking Dark Chocolate Melts
1 cup nuts (blanched almonds, hazelnuts & walnuts), roasted and chopped
2 tablespoons ground hazelnuts
1 tablespoon caster sugar
1 teaspoon cinnamon
6 sheets filo pastry
60g butter, melted
Icing sugar, for dusting
1. COMBINE the PHILLY and chocolate in a saucepan. Stir over a low heat until the chocolate has melted. Stir through the chopped nuts. Cool.
2. COMBINE the ground hazelnuts, sugar and cinnamon in a bowl.
3. BRUSH a sheet of filo with butter, sprinkle with 2 teaspoons of the hazelnut mixture then top with another sheet of filo. Spoon ½ cup of the PHILLY mixture down the long side of the filo leaving a 2cm edge. Fold in the edges and roll gently but firmly to form a long sausage shape. Place seam side down on a greased baking tray, brush with butter and sprinkle with 1 teaspoon of the hazelnut mixture. Repeat with remaining ingredients to make 3 logs in total.
4. BAKE in a moderate oven 180°C for 15–18 minutes or until golden. Stand for 10 minutes before transferring to a wire rack. Cool. Dust with icing sugar and cut into thick diagonal slices. Serve immediately.
The choc PHILLY mixture can be prepared a day ahead and refrigerated, but bring back to room temperature before assembling.
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