This Nutella Baklava is the best! Crisp buttery layers of phyllo filled with Nutella, chopped hazelnuts and honey that’s easy to make and bakes into one amazing dessert!
Who knew baklava could get any better?! Don’t get me wrong, I love a good traditional baklava, but when I put Nutella between those crispy buttery layers of phyllo, it was love at first bite!
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! So many textures and sweet buttery flavors going on. And with only 5 ingredients, what’s not to love about it?!
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.
A couple generous spreads of Nutella, a sprinkling of chopped hazelnuts and a drizzle of sweet honey between layers of that buttered phyllo dough bakes into one impressively easy and awesome dessert!
I can guarantee you your loved ones will go crazy over this baklava! It’s tastes just as amazing as it looks!
Enjoy!
xoxo,
Nutella Baklava
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 24 1x
- Category: Dessert
Description
This Nutella Baklava is the best! Crisp buttery layers of phyllo filled with Nutella, chopped hazelnuts and honey that’s easy to make and bakes into one amazing dessert!
Ingredients
- 1 (16 ounce) package thawed phyllo dough
- 1 cup (2 sticks) unsalted butter
- 1–1/2 cups Nutella hazelnut spread
- 1 cup chopped hazelnuts
- 1 cup honey
Instructions
- Preheat oven to 350°F.
- Roll the phyllo dough out 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 cutting all the way through the phyllo to the work surface. Discard sides of phyllo and lift the pan. Phyllo dough should now be the size of the baking pan. Cover the phyllo with a damp cloth while you are assembling the baklava.
- Melt the butter in a microwave safe bowl. Melt the Nutella in another microwave safe bowl. Butter the 9×13-inch baking dish generously with some of the melted butter.
- Place a sheet of phyllo in the bottom of the buttered baking dish and brush generously with some of the melted butter. Repeat with 5 more sheets of phyllo dough, brushing the top of each sheet with melted butter.
- Drizzle 1/2 cup of the melted Nutella over the first buttered 6 layers of phyllo dough. Spread evenly with a spatula. Sprinkle with 1/3 cup chopped hazelnuts. Drizzle with 1/4 cup honey.
- Layer 6 more sheets of phyllo dough over the Nutella layer, brushing each sheet generously with the melted butter. Spread 1/2 cup of the melted Nutelaa over the next 6 layers of phyllo dough, sprinkle with 1/3 cup chopped hazelnuts and drizzle with 1/4 cup honey.
- Top the second Nutella layer 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 baklava triangles.
- Brush the remaining melted butter over the top of the cut baklava. Sprinkle with the remaining chopped hazelnuts. Bake for about 30 minutes or until baklava is 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 so that you can drizzle it over the baklava once it’s cooled. I placed the melted Nutella in a small resealable baggie and cut a small corner off so that I could easily drizzle it over the baklava.
- Once the baklava is cooled. Drizzle with the remaining Nutella, then cut and serve.
PRODUCTS USED TO MAKE THIS RECIPE:
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Mine came out gooey, oily and the Nutella kind of ran out. And the layers didn’t flake. Too much butter maybe?
Hi Stephanie! Did you bake it for the full 30 minutes or until golden and crisp on top? Did you let it set for at least 2 hours before cutting and serving? Those are important steps to make sure the layers are all set.
Tried this recipe today and it turned out amazing!
Hi, Shameemah! I’m so glad you enjoyed it!
Can this be frozen?
Hi Kathi! Yes, it freezes great. Just let it cool completely and then wrap in plastic wrap and place in a freezer-safe sealed container or baggie for up to 2 months. Hope this helps. Enjoy!
Hi!! I am planning on making these ahead of time for a dessert competition my family holds on Thanksgiving. How far advance do you recommend making these? Is tuesday too early to make them? With making them a couple of days early what is the best way to store them? If it is refrigeration should I take them out the morning of Thanksgiving to make the room temp? I will be traveling the day before thanksgiving about 6 hours away so really need to make the ahead of time.
Hi Brittany! How fun! Love that y’all have a dessert competition. You’re sure to win with this recipe! You can definitely make the baklava in advance. It actually keeps great for at least a week. I would just recommend waiting to cut into them until you’re ready to serve them. Just cover and store at room temperature so they maintain their crispness. I hope this helps and good luck! Happy Holidays!
And to mail this if I were going to mail this in a Christmas package how long will the baklava stay good? I guess I need to put in cold packs so that it stays cool.
Hi Leatta! I’ve never shipped them, but if I did, I would make sure they’re packed tightly and in a plastic container so they won’t leak through the box they’re shipped in. I don’t think an ice pack is necessary if shipping with a 1-2 day arrival time. Hope this helps and best wishes!
My baklava turned out very oily. Im not sure if its due to the syrup or the melted butter that was spread generously. Can comment on how to reduce the oilyness and reduce sweetness. Thank you.
Hi Afifah! Did you use syrup or honey? The recipe calls for honey which is much thicker than syrup and could be why your baklava seemed oily. Hope this helps!
My boss asked me to make one of nutella baklava tomorrow.really it looks yummy and perfect for snack and dessert.thank you
Hello,
Should I roast the hazelnuts before?
Hi Elizabeth! I use the pre-packaged chopped hazelnuts from the store and I don’t think they’re already roasted, but you could certainly roast them beforehand for more flavor, if desired. It’s not required for the recipe to still taste great though! Hope this helps. Enjoy!
Oh wow! Who knew that baklava could get any better? I love how you jazzed it up with Nutella. My hubby is Persian and grew up on baklava and Nutella (he was horrified by peanut butter the first time he tried it)…so I know this will be a winner with him.
Oh yummm! This looks awesome! Look at all those layers!
I’ve never made baklava, but I’ll have to now that I see how easy it can be. This looks amazing!