1 cup chocolate hazelnut spread (my recipe)
1/2 cup tasted chopped hazelnuts
5 sheets phyllo
1/4 pound unsalted butter, melted
For the syrup:
1/2 cup sugar
1/4 cup water
juice of 1/2 orange
Optional: powdered sugar and cocoa powder
sliced bananas for serving
Preheat oven to 375 degrees Fahrenheit, 191 degrees Celsius.
Begin by making the syrup.
Combine all of the syrup ingredients into a small saucepan. Mix well and bring to a boil. Cook just until the sugar is dissolved.
Set aside to cool completely.
Cut the phyllo in half and stack covered with a slightly damp towel to prevent it from drying out.
Line a baking tray with parchment paper.
Brush a sheet of phyllo with melted butter. Place a spoonful of chocolate hazelnut spread and top with some chopped hazelnuts.
Fold the sides of the phyllo pastry over the filling and brush with some melted butter. Roll up and set on the baking pan.
Continue the same process.
Brush the tops of all of the rolls with the remaining melted butter.
Bake in the preheated oven 15-20 minutes or until golden all around.
As soon as the baklava rolls come out of the oven, pour the syrup over them.
Let them soak in the syrup for 5 minutes then flip them over.
If you are not soaking these with syrup just dust them with confectioner's sugar and cocoa powder.
Serve warm over some banana slices.