Nutella Baklava

Baklava Even Better?

Who knew baklava could get any better?! I love a good traditional baklava, but when I put Nutella between those crispy buttery layers of phyllo, it was love at first bite! So many textures and sweet buttery flavors going on. And with only 5 ingredients, what’s not to love?

Chocolate Hazelnut Perfection

I could barely hold back my excitement as I was preparing this easy dessert to finish off our Mediterranean feast the other night. I had a feeling it would be amazing, but seriously, this baklava blew us away!

Y’all know how I feel about Nutella. If you’re a fan of chocolate and hazelnut, my Nutella Cruffins, Flourless Nutella Cookies and Nutella Brownies will hit the spot. But you have to try this baklava. It’s next level.

Don’t Fear the Phyllo!

I used to have this fear of phyllo until I made my brownie baklava recipe last year (another great one!). Now, I’m all about phyllo. Honestly, you really can’t mess it up. Even if the layers aren’t perfect, it still bakes up in these awesome layers of crispness as long as you brush them good with butter.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Phyllo dough (also known as frozen fillo dough pastry sheets)
• Unsalted butter
• Nutella hazelnut spread
• Chopped hazelnuts
• Honey

Supplies:

• 9×13-inch baking pan
• Sharp knife or kitchen scissors
• Silicone food brush
• 2 microwave safe bowls

How to Make Nutella Baklava

• Preheat oven to 350°F.
• Roll out the phyllo dough onto a large work surface. Place a 9×13-inch baking dish in the center of the phyllo and trace around the edges with a sharp knife or scissors. Cut all the way through to the work surface. Discard sides of phyllo and lift the pan. Phyllo dough should now be the size of the baking pan.
• Cover phyllo with a damp cloth while you assemble the baklava.
• Melt the butter in a microwave-safe bowl.

• Drizzle 1/2 cup melted Nutella. Spread evenly with a spatula. Sprinkle with 1/3 cup chopped hazelnuts. Drizzle with 1/4 cup honey.
• Layer 6 more sheets of phyllo over the Nutella layer, brushing each generously with melted butter. Spread with 1/2 cup of melted Nutella, 1/3 cup chopped hazelnuts and drizzle with 1/4 cup honey.
• Top with the remaining phyllo dough, brushing each sheet with melted butter.
• Using a sharp knife, cut the baklava into 12 large even squares. Cut each square diagonally to create two triangle shapes out of each square for a total of 24 triangles.
• Brush the remaining melted butter over the top of the cut baklava.

• Then sprinkle with the remaining chopped hazelnuts.
• Bake for about 30 minutes or until golden and crisp on top. Remove from the oven and immediately drizzle with the remaining 1/2 cup honey.
• Let baklava set for at least 2 hours.
• Melt remaining Nutella again. Placed in a small resealable baggie and cut a small corner off so that it’s easily drizzled.
• Finally, once the baklava is cooled, drizzle with the remaining Nutella.

Storage

Store in an airtight container at room temperature to keep phyllo crisp for up to one week. Or store tightly covered in the refrigerator (it will take on a chewier texture).

To freeze, allow to cool completely. Wrap individual pieces in plastic wrap and then store in a freezer safe plastic bag or container for up to 2 months. Defrost lightly covered at room temperature.