Nutella Baklava Recipe

Introduction

This Nutella Baklava is a rich and decadent twist on the classic dessert, combining flaky phyllo dough with creamy hazelnut spread, chopped hazelnuts, and honey. Perfect for special occasions or indulgent treats, it’s sure to impress with its layers of flavor and texture.

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

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Roll out the phyllo dough on a large clean surface. Place your 9×13-inch baking dish in the center of the dough and carefully cut around it with a sharp knife or scissors. Remove and discard the excess phyllo, leaving a piece the size of the baking dish. Cover the dough with a damp cloth while assembling to prevent drying.
3. Step 3: Melt the butter in a microwave-safe bowl. In a separate bowl, melt the Nutella until smooth. Generously butter the baking dish with melted butter.
4. Step 4: Place one sheet of phyllo in the dish and brush it with melted butter. Repeat this layering and buttering for six sheets total.
5. Step 5: Drizzle 1/2 cup of melted Nutella evenly over the stacked phyllo layers. Sprinkle 1/3 cup chopped hazelnuts over the Nutella, then drizzle 1/4 cup honey on top.
6. Step 6: Add six more phyllo sheets on top, brushing each with melted butter. Spread another 1/2 cup melted Nutella over these layers, sprinkle with another 1/3 cup chopped hazelnuts, and drizzle 1/4 cup honey.
7. Step 7: Cover with the remaining phyllo sheets, buttering each layer, then use a sharp knife to cut the baklava into 12 large squares. Cut each square diagonally to form 24 triangles.
8. Step 8: Brush the top with remaining melted butter and sprinkle with the last of the chopped hazelnuts. Bake for about 30 minutes or until golden and crisp.
9. Step 9: Remove from the oven and immediately drizzle the remaining 1/2 cup honey over the hot baklava. Let it set for at least 2 hours to soak and firm up.
10. Step 10: Re-melt the remaining Nutella and drizzle it over the cooled baklava using a small baggie with a cut corner for easy control. Cut more if needed and serve.

Tips & Variations

• Keep the phyllo dough covered with a damp cloth to prevent it from drying out while you work.
• For extra crunch, toast the chopped hazelnuts lightly before adding.
• Swap honey for maple syrup or agave nectar for a different sweetness profile.
• Add a pinch of cinnamon or orange zest to the hazelnut layers for a subtle flavor twist.

Storage

Store the baklava covered at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to a week. Reheat slightly in a warm oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough for this recipe?

Yes, just be sure to thaw it fully according to package instructions and keep it covered with a damp cloth while working to prevent it from drying out.

How long should the baklava set before serving?

It’s best to let the baklava sit for at least 2 hours after baking and drizzling with honey to allow the flavors to meld and the syrup to soak into the layers.

Nutella Baklava Recipe

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This Nutella Baklava is a decadent twist on the classic Middle Eastern dessert, combining the flaky crispness of phyllo dough with layers of rich Nutella, chopped hazelnuts, and honey. This luscious treat offers a perfect balance of sweet and nutty flavors, ideal for impressing at any gathering or indulging in a special homemade delight.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 55 minutes
• Yield: 24 pieces 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Phyllo Dough Layer

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

Fillings

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the baklava.
2. Prepare Phyllo Dough: Roll out the thawed phyllo dough on a large clean surface. Place a 9×13-inch baking dish in the center and trace its edges with a sharp knife or scissors to cut the phyllo dough exactly to the pan’s size. Discard the excess dough around the edges and cover the cut phyllo with a damp cloth to prevent it from drying out while assembling.
3. Melt Butter and Nutella: Melt the unsalted butter in a microwave-safe bowl and separately melt the Nutella in another microwave-safe bowl until smooth. Generously butter the baking dish with some of the melted butter to prevent sticking and add flavor.
4. Layer First Phyllo Sheets: Place one sheet of phyllo dough in the bottom of the buttered baking dish and brush it generously with melted butter. Repeat this process with five more sheets, brushing each sheet with butter before adding the next, for a total of six layers.
5. Add First Nutella and Hazelnut Layer: Drizzle 1/2 cup of the melted Nutella evenly over the six buttered phyllo layers, then sprinkle with 1/3 cup of chopped hazelnuts. Drizzle 1/4 cup of honey over the nuts to add sweetness and moisture.
6. Layer Second Phyllo Sheets and Nutella: Add six more sheets of phyllo dough on top of the Nutella layer, brushing each sheet generously with melted butter. Then drizzle another 1/2 cup of melted Nutella evenly over these layers, sprinkle with another 1/3 cup chopped hazelnuts, and drizzle 1/4 cup honey over this second filling layer.
7. Top with Remaining Phyllo Dough: Place the remaining phyllo dough sheets on top, brushing each generously with melted butter. Using a sharp knife, cut the assembled baklava into 12 large even squares, then cut each square diagonally to form two triangle shapes, totaling 24 triangles.
8. Final Butter and Nut Topping: Brush the remaining melted butter all over the top of the cut baklava pieces and sprinkle with the remaining chopped hazelnuts. This adds a crunchy and flavorful topping once baked.
9. Bake: Bake the baklava in the preheated oven for about 30 minutes or until the top is golden brown and crisp. Remove from oven and immediately drizzle the remaining 1/2 cup honey over the hot baklava to soak in the layers, then let it set for at least 2 hours to absorb the honey and develop flavor.
10. Melt Remaining Nutella and Drizzle: After the baklava has cooled and set, melt the remaining Nutella again. Put the melted Nutella into a small resealable bag, cut a tiny corner off to create a piping bag, and drizzle Nutella artistically over the baklava triangles.
11. Serve: Cut along the pre-made lines to separate the baklava into individual triangles and serve. Enjoy the perfect harmony of flaky phyllo, creamy Nutella, crunchy hazelnuts, and sweet honey.

Notes

• Keep phyllo dough covered with a damp cloth at all times during assembly to prevent it from drying and tearing.
• You can substitute hazelnuts with walnuts or pistachios according to preference.
• Allowing the baklava to set for at least 2 hours is crucial for the honey to soak in and the layers to meld together.
• Use unsalted butter to control the saltiness in the dessert.
• To melt Nutella smoothly, microwave in short intervals (about 20 seconds) and stir between intervals to avoid burning.
• The final Nutella drizzle adds an extra rich chocolaty finish but can be omitted if desired.

Keywords: Nutella baklava, dessert, phyllo dough, hazelnuts, honey, Middle Eastern dessert, Nutella dessert