Nutella Baklava

Nutella Baklava brings together flaky phyllo sheets, creamy Nutella, and crunchy hazelnuts for a crazy good dessert. You get all the gooey, sweet, and nutty goodness in every bite. Once you spoon sticky honey syrup over the hot baklava, it soaks right in, making this treat rich and unforgettable. Whip this up for any party or just because you want something sweet and over the top.

INGREDIENTS

• Vanilla extract: 1 tsp, toss it in to bump up the syrup flavor.
• Sugar: ¼ cup, makes the syrup sweet.
• Water: ¼ cup, this thins out the syrup.
• Honey: ¾ cup, sticky sweetness for finishing.
• Chopped hazelnuts: 1½ cups, brings crunch and nutty taste.
• Nutella: 1½ cups, creamy, chocolatey filling.
• Unsalted butter: 1 cup, melted, so things get crispy and taste rich.
• Phyllo dough: 1 (16 oz) pack, thawed, for those light, flaky layers.

INSTRUCTIONS

Step 10:

Let the syrupy baklava chill so the goodness sets, then dig in.

Step 9:

Simmer honey, vanilla, sugar, and water in a pot until you don’t see sugar bits—your syrup’s ready.

Step 8:

Bake it for 45 minutes, give or take, until it’s gorgeously golden.

Step 7:

Slice the stacked-up baklava into diamonds or whatever shapes you want before popping it in the oven.

Step 6:

Lay down the last ten phyllo sheets, brushing each one with all that melted butter.

Step 5:

Spread out what’s left of the Nutella and hazelnuts nice and even.

Step 4:

Layer ten more phyllo ones, buttering every single sheet as you stack.

Step 3:

Slather some Nutella onto the layers you’ve got, then shower on half your hazelnuts.

Step 2:

Start with a sheet of phyllo at the bottom, brush with melted butter, and keep stacking and brushing till you’ve got ten.

Step 1:

Fire up your oven to 350°F, then grease your baking pan with butter.

Serving and Storage Tips

• If you want gooey slices, heat before you serve or just leave out until they’re at room temp.
• Keep leftovers in a sealed container on your counter for up to five days and they’ll stay tasty.
• You can stick them in the fridge if you need to store them longer, but let the pieces warm up before you eat them.

Helpful Notes

• Craving a crispier bite? Sprinkle chopped hazelnuts on the top layer before you toss it in the oven.
• Let your baklava get totally cool so the syrup really soaks in deep.

Tasty Tricks from Famous Chefs

• Chef Nadia loves tossing a tiny bit of flaky sea salt into the Nutella middle for that awesome salty-sweet pop.

What Makes Nutella Baklava So Tasty

Between the crunchy-yet-soft phyllo and luscious Nutella filling, you get layers of textures and flavors in every mouthful. If you’ve got a sweet tooth, you won’t be able to stop at one slice.

Why Phyllo Dough Is the Real Star

Phyllo is famous for being paper-thin and super crispy once it’s baked, and it soaks up every drop of that syrup while keeping its crunch. That’s why you get both texture and sweet flavor with every bite.

FAQs

Can I swap hazelnuts for other nuts in the filling?

Definitely, go for walnuts, almonds, or a blend—they all work great.

Is it cool to make this ahead of time?

Yep, make it a day early and stick it in a sealed container till you need it.

How do I make this dairy-free or vegan?

Just use plant-based butter and a dairy-free chocolate spread instead of Nutella and you’re set.

Can I just use a store-bought syrup?

Totally, but homemade syrup really lets you tweak the sweetness and flavor just how you like it.

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Summary

Crispy, golden phyllo dough wraps around creamy Nutella and roasted hazelnuts, then finished with a swirl of sticky honey syrup in this irresistible Nutella Baklava. Each layer brings together a balance of sweet, nutty, and buttery flavors that’s sure to win hearts at any table. It’s easy to put together by brushing each phyllo sheet with butter, layering it with hazelnuts and Nutella, and pouring syrup over the top once it’s out of the oven. Perfect for holidays or satisfying your chocolate cravings, this treat is simple yet unforgettable.