Prep 20 mins
Cook 9 mins
This is a perfect recipe for people who have never used phyllo. Some people make it sound as though if you break a sheet the whole dish is broken. Sheets can be broken and it's still "all good" and elegant.
- 20 sheets phyllo dough
- 3⁄4 cup nutella
- 1⁄4 cup light corn syrup
- 1⁄8 cup cinnamon sugar
- 1⁄2 cup butter
- Preheat oven to 375°F.
- Measure Nutella, corn syrup, and cinnamon sugar in measuring cups.
- Set aside the measuring cups (with the ingredients still in them).
- Melt butter and set aside with a pastry brush in it.
- Unroll 1 sleeve of defrosted phyllo dough on work space.
- Grease a square baking pan with butter.
- Now pick up a sheet of phyllo dough and put it into the bottom of the pan (some will lay over the edge of pan so just butter it and stuff the thing in the pan, no big deal.).
- Try to work fast because it's easy.
- Use up 5 of the sheets this way.
- Layer the next 5 sheets by sprinkling cinnamon sugar on top of the butter.
- Put a sheet down and butter it.
- Next, put a sheet down and brush it with butter and while holding down the phyllo sheet spread all of the Nutella on the sheet (if the phyllo moves around and your getting uptight soften it in the microwave).
- Don't worry about getting it perfectly smooth and even.
- Use the rest of the sheets by alternating buttered sugar cinnamon layers and buttered corn syrup drizzled layers.
- When doing the corn syrup, use the amount you think you would like (you might want less or more than the said amount).
- Brush the top with butter and sprinkle cinnamon sugar and drizzle a tiny bit of corn syrup.
- Cook in oven on the bottom rack (to be sure that the bottom layers get cooked) for about 9 minutes or until the top layer is nice and brown.
- Cut and eat !
- This dessert's quality is compromised after a couple hours so you really shouldn't plan on storing it.
I am sorry, I will not be able to make this again because I ate intirely too much. This was my first time using phyllo and the description is what helped draw me to the recipe. From now on I will not be scared to use it. I did cut the recipe in half by taking one sleeve of phyllo and cutting it across the middle while it was still frozen. Thank you queen...from a Princess (my Father is the King of Kings)!
This is good, but the drawback is you gotta eat it all soon.<br/><br/>Chef Mommie - now that you're not afraid to work with phyllo dough, DO try making a baklava. It's a sinfully rich pastry served in squares or diamond shapes that are VERY small, at most the size of half a pack of cigarettes. It's phyllo prepared as it is here. The filling is usually ground nuts (various kinds), sometimes sesame seeds and other things (there are lots of recipes online). After baking, it is drizzled thoroughly with a syrup (usually containing honey, and often containing orange juice) and allowed to soak in thoroughly. People quibble over the origin of baklava, but who cares? Find the recipe that sound to you that it would taste best, and go for it.<br/><br/>You can bring some of these to work and people will be begging you to do it again - soon. They're quite portable, but VERY sticky.