Nutella Baklava
Indulge in a luxurious twist on a classic dessert with this exquisite Nutella Baklava. Delicate layers of crisp, buttery phyllo dough are generously filled with luscious Nutella hazelnut spread, crunchy toasted hazelnuts, and sweet honey. This unique take on the traditional treat offers a rich, melt-in-your-mouth experience that is utterly irresistible.
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
2 hours 45 minutes (including setting time)
Servings
Makes 24 baklava triangles
Keywords
Nutella baklavahazelnut dessertphyllo pastryMediterranean dessertsweet pastryeasy baklavachocolate baklavadessert recipehomemade baklavaspecial occasion dessert
Why This Recipe Delivers
- A delightful fusion of classic baklava with the beloved taste of Nutella.
- Achieves incredibly crisp, flaky layers with a rich, nutty filling.
- Perfect for special occasions or as an impressive dessert.
- Offers a unique, elevated twist on a traditional favorite.
- Relatively straightforward to make with store-bought phyllo dough.
Ingredients
- 450 grams (16 ounce) package thawed phyllo dough
- 226 grams (2 sticks or 1 cup) unsalted butter, melted
- Approximately 350 grams (1 1/2 cups) Nutella hazelnut spread, divided
- 100 grams (1 cup) chopped hazelnuts, divided
- 340 grams (1 cup) honey, divided
Instructions
- Preheat your oven to 175°C (350°F). Ensure your phyllo dough is completely thawed according to package directions; this is crucial for preventing tears.
- Prepare the phyllo dough by rolling it out onto a large, clean work surface. Place a 23×33 cm (9×13-inch) baking dish in the center of the phyllo and carefully trace around the edges with a sharp knife or a pair of kitchen scissors, cutting through all the layers of phyllo. Discard the excess phyllo dough from the sides and lift the baking pan. The phyllo sheets should now be the exact size of your baking pan. Immediately cover the stack of cut phyllo sheets with a damp cloth to prevent them from drying out, which can make them brittle.
- Melt the butter: Place the unsalted butter in a microwave-safe bowl and heat until fully melted. In a separate microwave-safe bowl, gently melt approximately 250 grams (1 cup) of the Nutella hazelnut spread until it is smooth and easily pourable. Set aside the remaining 100 grams (1/2 cup) of Nutella for later drizzling. Generously butter the entire inside surface of the 23×33 cm (9×13-inch) baking dish with some of the melted butter, ensuring all corners and sides are coated.
- Begin assembling the first layer: Place a single sheet of phyllo dough in the bottom of the buttered baking dish. Brush this sheet generously with some of the melted butter, making sure to cover the entire surface. Repeat this process with 5 more sheets of phyllo dough, brushing the top of each sheet with melted butter before adding the next. This creates a sturdy base of 6 buttered phyllo layers.
- Create the first filling layer: Drizzle approximately 120 ml (1/2 cup) of the melted Nutella evenly over the first 6 buttered layers of phyllo dough. Use a small spatula or the back of a spoon to spread it out smoothly to the edges. Sprinkle approximately 30 grams (1/3 cup) of the chopped hazelnuts over the Nutella. Drizzle with approximately 60 ml (1/4 cup) of the honey.
- Add the second phyllo and filling layer: Layer 6 more sheets of phyllo dough over the Nutella filling, brushing each individual sheet generously with the melted butter before placing the next. Once these 6 layers are in place, spread another 120 ml (1/2 cup) of the melted Nutella over them. Sprinkle with another 30 grams (1/3 cup) of chopped hazelnuts and drizzle with another 60 ml (1/4 cup) of honey.
- Finish layering and cut the baklava: Top the second Nutella layer with the remaining phyllo dough sheets, brushing each sheet thoroughly with the melted butter. Once all phyllo layers are stacked, use a very sharp knife to carefully cut the baklava into 12 large, even squares. For a traditional presentation, cut each square diagonally to create two triangle shapes out of each square, resulting in a total of 24 baklava triangles. Be sure to cut all the way through to the bottom of the pan.
- Bake the baklava: Brush any remaining melted butter over the top surface of the cut baklava. Sprinkle with the remaining 40 grams (1/3 cup) of chopped hazelnuts. Bake in the preheated oven for approximately 30 minutes, or until the baklava is golden brown and visibly crisp on top. Keep a close eye on it to prevent burning.
- Drizzle with honey and cool: Remove the baklava from the oven immediately. While it is still hot, evenly drizzle the remaining 220 ml (1/2 cup) of honey over the entire surface. This allows the honey to soak into the hot layers. Let the baklava set and cool completely at room temperature for at least 2 hours. This resting period is essential for the phyllo to crisp up and for the flavors to meld.
- Final Nutella drizzle and serve: Once the baklava is completely cooled and set, remelt the remaining 100 grams (1/2 cup) of Nutella until it's smooth and pourable. For a neat drizzle, transfer the melted Nutella to a small resealable plastic baggie and snip a tiny corner off. Drizzle the Nutella decoratively over the cooled baklava. Recut along the score lines if needed, then serve the individual triangles.
Tools You’ll Need
- 23×33 cm (9×13-inch) baking dish
- Large work surface or pastry board
- Sharp knife or kitchen scissors
- Small microwave-safe bowls for melting butter and Nutella
- Pastry brush
- Small spatula or spoon
- Measuring cups and spoons
- Damp kitchen towel
Essential Success Tips
- Keep phyllo dough covered: Always keep the phyllo dough covered with a damp cloth when not actively working with it to prevent it from drying out and becoming brittle.
- Brush generously with butter: Don't skimp on the butter between layers; it's what gives baklava its signature flakiness and rich flavor.
- Use a sharp knife: For clean cuts, use a very sharp knife to score the baklava before baking. This helps the honey penetrate evenly and makes serving easier.
- Allow ample cooling time: The cooling period is crucial for the baklava to set properly, allowing the layers to crisp and the flavors to fully develop.
- Melt Nutella gently: When melting Nutella, do so gently in short bursts in the microwave, stirring often, to prevent it from burning or seizing.
Professional Cooking Secrets
- Toasting the hazelnuts: For an even deeper flavor, lightly toast the chopped hazelnuts in a dry pan over medium heat for a few minutes before adding them to the baklava. This enhances their natural aroma and crunch.
- Layering technique: For ultimate flakiness, try to apply the butter in thin, even layers, ensuring full coverage without soaking the phyllo. A light hand and a good pastry brush make all the difference.
- Syrup absorption: The secret to perfectly soaked baklava is drizzling the cold syrup (or honey, in this case) over hot baklava. The temperature difference allows the liquid to be readily absorbed, resulting in a moist, flavorful interior and crisp exterior.
Notes
- Storage: Store cooled baklava in an airtight container at room temperature for up to 5-7 days. It can also be frozen for up to 3 months; thaw at room temperature before serving.
- Make ahead: Baklava is an excellent make-ahead dessert as its flavors deepen over time. It tastes best a day or two after it's made.
- Variations: For an extra touch of richness, you can add a pinch of ground cinnamon or cardamom to the chopped hazelnuts before sprinkling.
Frequently Asked Questions
Why did my phyllo dough tear?
Phyllo dough is very delicate. It often tears if it's not completely thawed, or if it dries out. Always keep unused sheets covered with a damp cloth, and work quickly but gently.
Can I make this baklava with other nuts?
Absolutely! While hazelnuts pair wonderfully with Nutella, you can substitute them with chopped walnuts, pistachios, or almonds for a different flavor profile. You might adjust the Nutella to match the alternative nut.
How do I get my baklava to be extra crispy?
Ensuring generous buttering between each phyllo layer, cutting the baklava completely before baking, and allowing it to cool entirely at room temperature (which allows the layers to set and crisp) are key steps for maximum crispiness. Don't cover it while it's cooling.
Nutrition Facts (Per Serving)
Per serving (1 triangle): Calories: ~290-310, Total Fat: ~20g, Saturated Fat: ~9g, Cholesterol: ~30mg, Sodium: ~5mg, Total Carbohydrates: ~30g, Dietary Fiber: ~1g, Total Sugars: ~20g, Protein: ~3g.
Allergy Information
Contains dairy (butter), tree nuts (hazelnuts), wheat (phyllo dough), and soy (Nutella). For a dairy-free version, use a plant-based butter alternative. Always check product labels for specific allergen information.
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