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KITKAT® Baklawa

  • Preparation time
    30 min
  • Number of servings
    6

Calories 1706 kcal

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Ingredients
Dough
  • 1 kg Flour
  • 15 g Salt
  • 500 g Water
  • 50 g Sugar
  • 50 g Cocoa Powder
  • 200 g Corn Flour
  • 300 g Ghee
Stuffing
  • 500g KITKAT® Spread
  • 120g KITKAT® Mix In
Syrup
  • 500g Sugar
  • 370g Water
  • 70g Glucose
  • 5ml Rose Water
  • 100g KITKAT® Spread
  • 40g KITKAT® Mix In
  • 30g Crushed Pistachios
Preparation
  • 1
    Add the sugar, water, glucose and rose water to a pan and bring to boil until thickened. Keep it warm.
  • 2
    In a dough mixer add flour, cocoa powder, salt and mix.
  • 3
    Add water slowly until the dough gets soft and is brown in color.
  • 4
    Divide the dough into 50 g pieces.
  • 5
    Using a dough/pasta sheeter and corn flour, run the dough through to obtain the thinnest possible sheet.
  • 6
    In a baking tray, place a layer of dough and brush with ghee, repeat until you have at least 6 layers of dough at the base of the tray.
  • 7
    Add the KITKAT® Spread and spread into an equal layer, top with the KITKAT® Mix In.
  • 8
    Follow the first step process again and add another 6 layers of dough.
  • 9
    Cut into squares of around 2.5cm in length and brush with a final layer of ghee.
  • 10
    Bake in the tray for 25 minutes at 165 degrees.
  • 11
    Remove from oven and top with sugar syrup, let it rest in the tray until it is cool.
  • 12
    Garnish with KITKAT® Spread, KITKAT® Mix In and crushed pistachios.

Per Serving

Fats(g) 72.3
Carbohydrates(g) 244.5
Protein(g) 22.7
Sugars(g) 945.9
Sodium(mg) 5869
Energy(kcal) 1709.7