Nutella baklava

Based on 5 ratings

“For my take on baklava, I’ve refined the filling with chocolate-hazelnut cream and reduced the amount of sugar syrup. The result is as sweet as it is delicious, perfectly enjoyed with an unsweetened cup of Turkish coffee or black tea.”

Difficulty

Easy 👌
40
min.
Preparation
20
min.
Baking
125
min.
Resting

Ingredients

Servings:-4+
300 g Nutella
9 sheets phyllo dough (divided)
100 g butter (melted)
150 g chopped pistachios
150 g chopped walnuts
100 ml water
100 ml orange juice
100 g honey
150 g sugar
Metric
Imperial

Utensils

  • pastry brush
  • oven
  • offset spatula
  • baking sheet
  • parchment paper
  • pot
  • whisk

Nutrition per serving

Cal
1493
Protein
22g
Fat
96g
Carb
136g

Step 1/5

  • 3 sheets phyllo dough
  • 100 butter
  • 300 Nutella
  • 150 chopped pistachios
  • 150 chopped walnuts
  • pastry brush
  • oven
  • offset spatula

Pre-heat oven to 180°C/350°F. Brush 3 sheets of phyllo dough with melted butter and lay one upon the other. Coat an 8 – 10- cm/3 – 4-in. wide stripe of the dough with Nutella, leaving room on all the edges. Top with a third of the chopped pistachios and walnuts.

Step 2/5

  • 6 sheets phyllo dough
  • baking sheet
  • parchment paper

Roll up the phyllo dough tightly, starting with the filling-side. Transfer to a parchment-lined baking sheet and repeat the process twice more. Brush remaining butter on the phyllo dough rolls and bake baklava at 180°C/350°F for approx. 15 – 20 min. until golden brown.

Step 3/5

  • 100 ml water
  • 100 ml orange juice
  • 100 honey
  • 150 sugar
  • pot
  • whisk

In the meantime, add water, orange juice, honey, and sugar to a pot set over medium-high heat, whisk, and let cook for approx. 10 min. Remove from heat and set aside.

Step 4/5

Remove Nutella baklava from the oven and let cool for approx. 5 min. Slowly pour orange syrup over the baklava until everything is used up. Let chill for approx. 2 hrs.

Step 5/5

Cut off ends and cut baklava into 3-cm/1-in. thick pieces. Enjoy!