|9 sheets||phyllo dough (divided)|
|100 g||butter (melted)|
|150 g||chopped pistachios|
|150 g||chopped walnuts|
|100 ml||orange juice|
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.
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.
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.
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.