Nutella Baklava is a delicious, indulgent twist on the classic Middle Eastern dessert. It combines the flaky, buttery layers of phyllo dough with the rich, creamy hazelnut goodness of Nutella, crunchy chopped hazelnuts, and sweet honey. This dessert is easy to make, yet bakes into a show-stopping treat that’s perfect for any occasion. Whether you’re a Nutella lover or just looking for something new, this baklava is sure to delight your taste buds!
Why You’ll Love This Recipe
Nutella Baklava takes the traditional baklava recipe and elevates it to a new level of deliciousness with Nutella and chopped hazelnuts. The layers of crispy, buttery phyllo dough perfectly balance the rich and creamy hazelnut spread, while the honey drizzle adds just the right amount of sweetness. The combination of textures—crunchy, creamy, and sweet—makes every bite irresistible. Plus, it’s surprisingly easy to make, making it a great dessert to impress guests or enjoy at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 (16-ounce) package thawed phyllo dough
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1 cup (2 sticks) unsalted butter
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1 ½ cups Nutella hazelnut spread
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1 cup chopped hazelnuts
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1 cup honey
Instructions
Step 1: Prepare the Phyllo Dough
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Preheat the oven: Preheat your oven to 350°F (175°C).
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Prepare the phyllo dough: Roll the phyllo dough onto a large work surface. Place a 9×13-inch baking dish in the center of the phyllo dough and trace around the edges with a sharp knife or scissors. Cut through the phyllo to the work surface and discard the sides of the phyllo. You should now have phyllo dough the size of your baking pan. Cover the phyllo with a damp cloth to prevent it from drying out as you assemble the baklava.
Step 2: Melt the Butter and Nutella
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Melt the butter: In a microwave-safe bowl, melt the butter.
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Melt the Nutella: In another microwave-safe bowl, melt the Nutella until smooth.
Step 3: Assemble the Baklava
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Butter the pan: Generously butter the 9×13-inch baking dish with some of the melted butter.
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Layer phyllo dough: Place a sheet of phyllo dough in the bottom of the buttered pan and brush generously with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each with melted butter as you go.
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Add Nutella layer: Drizzle ½ cup of the melted Nutella over the first 6 sheets of phyllo. Spread it evenly with a spatula.
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Add hazelnuts and honey: Sprinkle ⅓ cup of chopped hazelnuts over the Nutella and drizzle with ¼ cup of honey.
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Repeat layers: Layer 6 more sheets of phyllo dough over the Nutella, brushing each with melted butter. Drizzle another ½ cup of Nutella over these layers, sprinkle with ⅓ cup of hazelnuts, and drizzle with ¼ cup of honey.
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Finish with phyllo dough: Top the second Nutella layer with the remaining phyllo dough, brushing each sheet with melted butter.
Step 4: Cut and Bake
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Cut the baklava: Using a sharp knife, cut the baklava into 12 large squares. Then, cut each square diagonally to create two triangles, resulting in 24 baklava triangles.
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Brush with butter: Brush the remaining melted butter over the top of the cut baklava and sprinkle with the remaining chopped hazelnuts.
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Bake: Bake in the preheated oven for about 30 minutes or until the baklava is golden and crisp on top.
Step 5: Add the Finishing Touches
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Drizzle with honey: Once the baklava is done baking, remove it from the oven and immediately drizzle with the remaining ½ cup of honey. Let the baklava set for at least 2 hours to allow the flavors to meld.
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Drizzle with Nutella: Melt the remaining Nutella again and drizzle it over the cooled baklava. To make this easier, place the melted Nutella in a small resealable bag and cut a small corner off to pipe it over the baklava.
Step 6: Serve and Enjoy
Once the baklava has cooled and the Nutella drizzle has set, cut into the individual triangles and serve. Enjoy your delicious, Nutella-filled baklava!
Servings and Timing
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Servings: 24 baklava triangles
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
Variations
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Spiced Baklava: Add a pinch of cinnamon or cardamom to the Nutella for a warm, spiced flavor.
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Different Nuts: If you prefer a different nut, swap the hazelnuts for walnuts, pistachios, or almonds.
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Vegan Option: To make this recipe vegan, substitute dairy butter with vegan butter and use maple syrup instead of honey.
Storage/Reheating
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Storing: Store the baklava in an airtight container at room temperature for up to 5 days. It will stay crisp and delicious.
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Freezing: You can freeze the baklava for up to 1 month. Wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe bag or container.
FAQs
1. Can I use store-bought Nutella?
Yes, you can use store-bought Nutella or any hazelnut spread of your choice. Just make sure it’s spreadable.
2. Can I make this baklava ahead of time?
Yes, you can prepare the baklava ahead of time, bake it, and store it at room temperature for up to 5 days. You can also freeze it for longer storage.
3. How do I keep the baklava crispy?
Ensure that you store the baklava in an airtight container at room temperature and keep it covered with a cloth while you’re assembling it to prevent the phyllo from drying out.
4. Can I make this recipe with phyllo dough that’s not thawed?
It’s essential to thaw phyllo dough before using it, as it becomes too brittle and difficult to work with when frozen. Let it thaw in the fridge overnight or on the counter for a couple of hours before using.
5. How can I cut the baklava evenly?
Use a sharp knife to cut through the layers and make sure to cut all the way through before baking. Once baked, you can cut it into triangles easily.
Conclusion
This Nutella Baklava is a must-try dessert that combines the richness of Nutella with the crispy, buttery layers of phyllo dough for an indulgent treat. It’s easy to prepare, bakes beautifully, and is perfect for special occasions or when you want a sweet treat that will wow your guests. Whether you’re a fan of traditional baklava or just love Nutella, this twist on the classic dessert is sure to become a favorite.
Print
Nutella Baklava
- Total Time: 50 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
This Nutella Baklava is the ultimate dessert that combines crisp, buttery phyllo dough with the rich, decadent flavors of Nutella, chopped hazelnuts, and honey. Easy to make, it’s a fun twist on the traditional baklava and is sure to impress anyone with a sweet tooth. With layers of Nutella and hazelnuts, baked to golden perfection, this dessert is perfect for any occasion!
Ingredients
1 (16 oz) package thawed phyllo dough
1 cup (2 sticks) unsalted butter
1 ½ cups Nutella hazelnut spread
1 cup chopped hazelnuts
1 cup honey
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Phyllo Dough: Roll the phyllo dough out onto a large work surface. Place a 9×13-inch baking dish on top and trace around it with a sharp knife or scissors, cutting all the way through the phyllo to the work surface. Discard the extra phyllo and lift the pan. Phyllo dough should now be the size of the baking pan. Cover the phyllo with a damp cloth to prevent it from drying out.
Melt Ingredients: Melt the butter in a microwave-safe bowl. Melt the Nutella in another microwave-safe bowl.
Butter the Pan: Generously butter the 9×13-inch baking dish with some of the melted butter.
Layer Phyllo Dough: Place a sheet of phyllo in the bottom of the buttered dish, then brush with melted butter. Repeat with 5 more sheets of phyllo, brushing each with butter.
Nutella and Hazelnut Layer: Drizzle ½ cup of melted Nutella over the first 6 layers of phyllo dough. Spread evenly with a spatula. Sprinkle with 1/3 cup chopped hazelnuts and drizzle with ¼ cup honey.
Second Layer: Add 6 more sheets of phyllo dough over the Nutella layer, brushing each sheet with melted butter. Spread another ½ cup of melted Nutella over this layer, sprinkle with 1/3 cup chopped hazelnuts, and drizzle with ¼ cup honey.
Top Layer: Top with the remaining phyllo dough, brushing each sheet with melted butter.
Cut and Bake: Using a sharp knife, cut the baklava into 12 large even squares. Then cut each square diagonally to create two triangles, for a total of 24 baklava triangles. Brush the remaining melted butter over the top and sprinkle with the remaining chopped hazelnuts. Bake for about 30 minutes or until golden and crisp.
Drizzle with Honey: Remove from the oven and immediately drizzle the remaining ½ cup of honey over the hot baklava. Let it set for at least 2 hours.
Final Nutella Drizzle: Once the baklava has cooled, reheat the remaining Nutella and drizzle it over the top. You can place the melted Nutella in a small resealable bag, cut a corner, and drizzle it easily over the baklava.
Serve: Once the Nutella has set, cut and serve the baklava.
Notes
Phyllo Dough: Make sure to cover the phyllo dough with a damp cloth as you work to prevent it from drying out and becoming brittle.
Nutella: If the Nutella becomes too thick to drizzle, simply microwave it for a few seconds to loosen it up.
Storage: Store the baklava in an airtight container at room temperature for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mediterranean
