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Nutella Baklava Recipe

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★★★★★

4.8 from 143 reviews

This Nutella Baklava is a delicious twist on traditional baklava, combining flaky phyllo layers with rich Nutella hazelnut spread, chopped hazelnuts, and a sweet honey drizzle. Baked to golden perfection, it’s a perfect dessert that blends classic Mediterranean textures with a beloved chocolate-hazelnut flavor.

Ingredients

Scale

Phyllo and Butter

  • 1 (16 ounce) package thawed phyllo dough
  • 1 cup (2 sticks) unsalted butter, melted

Filling

  • 1 and 1/2 cups Nutella hazelnut spread, melted
  • 1 cup chopped hazelnuts, divided
  • 1 cup honey, divided

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the baklava.
  2. Prepare Phyllo Dough: Roll out the phyllo dough on a large work surface. Place a 9×13-inch baking dish in the center and cut around it to size using a sharp knife or scissors. Discard the excess dough. Keep the cut phyllo covered with a damp cloth to prevent drying out while assembling.
  3. Melt Butter and Nutella: Melt the butter in a microwave-safe bowl and the Nutella in another bowl until both are smooth and pourable. Butter the baking dish generously with some of the melted butter.
  4. Layer Phyllo Sheets: Place a single sheet of phyllo into the baking dish and brush generously with melted butter. Repeat this layering and buttering process for six sheets total.
  5. Add Nutella and Hazelnuts: Drizzle 1/2 cup of melted Nutella evenly over the buttered phyllo layers. Sprinkle 1/3 cup chopped hazelnuts on top, then drizzle with 1/4 cup honey.
  6. Second Layer of Phyllo: Layer another six phyllo sheets on top, brushing each sheet with melted butter as before. Drizzle the next 1/2 cup of melted Nutella evenly over these layers, sprinkle with another 1/3 cup chopped hazelnuts, and drizzle with 1/4 cup honey.
  7. Top Layer and Cutting: Add the remaining phyllo sheets on top, brushing each with butter. Using a sharp knife, cut the baklava into 12 large even squares, then cut each square diagonally to form 24 triangles.
  8. Final Buttering and Topping: Brush the cut top generously with the remaining melted butter and sprinkle with the remaining chopped hazelnuts. Bake in the preheated oven for about 30 minutes or until the baklava is golden and crisp on top.
  9. Add Honey Syrup: Immediately remove the baklava from the oven and drizzle the remaining 1/2 cup honey over the top. Allow the baklava to set for at least 2 hours to absorb the syrup.
  10. Drizzle with Nutella and Serve: Melt any remaining Nutella again to a pourable consistency. Place melted Nutella in a small resealable bag, cut a small corner off, and drizzle over the cooled baklava. Cut further if desired, then serve.

Notes

  • Keep phyllo dough covered with a damp cloth to prevent it from drying out during assembly.
  • Adjust the amount of honey to taste if you prefer a sweeter or lighter syrup.
  • Use a sharp knife to cut through the layers cleanly without tearing the phyllo.
  • Allowing the baklava to sit for a few hours helps the syrup soak in and enhances flavor and texture.
  • Use unsalted butter to better control the saltiness of the final dessert.

Keywords: Nutella Baklava, hazelnut baklava, phyllo dessert, honey baklava, Mediterranean dessert, chocolate hazelnut dessert

Find it online: https://servedbynora.com/nutella-baklava-recipe/