Nutella baklava
"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 👌Ingredients
Utensils
pastry brush, oven, offset spatula, baking sheet, parchment paper, pot, whisk
How-To Videos
How to chop nuts
How to secure a cutting board
How to measure
Nutrition per serving
Step 1/5
- 1½ sheets phyllo dough
- 50 g butter
- 150 g Nutella
- 75 g chopped pistachios
- 75 g 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
- 3 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
- 50 ml water
- 50 ml orange juice
- 50 g honey
- 75 g 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!
