Ingredients
| 1 cup chocolate hazelnut spread | |
| ½ cup almond or hazelnut meal | |
| 1 teaspoon honey, plus extra for drizzling | |
| juice of 1 orange | |
| 2 teaspoons olive oil | |
| 100g butter, melted | |
| 8 sheets filo pastry | |
| sesame seeds, to sprinkle |
Click here for the recipe for chocolate hazelnut spread
Instructions
| 1. | Mix together hazelnut spread, almond meal, honey, orange juice and olive oil. |
| 2. | Brush a square baking tin with butter. |
| 3. | Brush 1 sheet of filo with butter then place in the base of the tin. |
| 4. | Repeat the process with 2 more sheets. |
| 5. | Add half the filling then top with another sheet of buttered filo. |
| 6. | Layer the remaining filling with the remaining sheets of buttery filo. |
| 7. | Sprinkle with sesame seeds and cut into diamonds before baking for 10-15 minutes or until the top is golden. |
| 8. | Remove from oven and drizzle with extra honey and a sprinkle of sea salt. |
Recipes, food styling & Photography Will Bowman & Jane Lyons
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