Nutella Baklava

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 23x33 cm (9x13-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.

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 23x33 cm (9x13-inch) baking dish with some of the melted butter, ensuring all corners and sides are coated.

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.

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.

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.

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.

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.

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.

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.