Baklava with Nutella is a decadent twist on the traditional baklava. It combines the flaky layers of phyllo dough, rich nuts, and a delicious Nutella filling, all drenched in a sweet syrup. This fusion dessert is perfect for those who love the classic flavors of baklava but crave a bit of extra indulgence with chocolate-hazelnut spread.
Ingredients
For the Baklava:
- 1 package phyllo dough (16 oz), thawed
- 1 ½ cups mixed nuts (such as walnuts, pistachios, or hazelnuts), finely chopped
- ½ cup unsalted butter, melted
- 1 cup Nutella (or other chocolate-hazelnut spread)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract (optional for extra flavor)
For the Syrup:
- 1 cup sugar
- ¾ cup water
- ¼ cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ½ cup chocolate chips for an extra chocolatey version
- A pinch of sea salt for a salty-sweet balance
For Garnishing:
- Melted chocolate drizzle (optional)
- Chopped nuts
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Syrup
- In a medium saucepan, combine the sugar, water, honey, and lemon juice. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Reduce the heat to low and simmer for 10 minutes until the syrup thickens slightly.
- Remove from heat and stir in the vanilla extract. Let the syrup cool while you prepare the baklava.
Step 2: Prepare the Nut Filling
- In a bowl, combine the chopped nuts, cinnamon, and vanilla extract (if using). Set aside.
Step 3: Assemble the Baklava
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
- Place one sheet of phyllo dough in the prepared baking dish and brush it with melted butter. Repeat this step, layering 8 sheets of phyllo, brushing each with butter.
- After the first layer of phyllo, spread half of the Nutella evenly over the top.
- Sprinkle half of the nut mixture over the Nutella.
- Layer another 6 sheets of phyllo dough on top, buttering each sheet as you go.
- Spread the remaining Nutella over the second layer of phyllo and sprinkle the remaining nuts on top.
- Finish with 6-8 more sheets of phyllo dough, brushing each sheet with butter.
Step 4: Cut and Bake the Baklava
- Using a sharp knife, cut the baklava into diamond or square shapes before baking.
- Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crisp.
Step 5: Add the Syrup
- Once the baklava is out of the oven, immediately pour the cooled syrup over the top, making sure it seeps into all the cuts and layers.
- Let the baklava cool completely before serving, allowing the syrup to fully absorb.
Step 6: Garnish and Serve
- Optionally, drizzle with melted chocolate and sprinkle with extra chopped nuts or dust with powdered sugar.
- Serve at room temperature and enjoy!
Cooking Notes
- Phyllo Dough: Handle the phyllo dough carefully as it can tear easily. Keep it covered with a damp towel to prevent drying out.
- Nut Mixture: You can customize the nut mixture to your liking—use any combination of nuts you prefer, or add a little cardamom or cloves for extra spice.
Variations
1. Chocolate Baklava
For an even richer version, add 1 cup of chocolate chips between the layers, or drizzle melted chocolate over the top after baking.
2. Salted Nutella Baklava
Add a pinch of sea salt to the Nutella layers for a salty-sweet combination that enhances the flavors.
3. Pistachio and Nutella Baklava
Make pistachios the star by using all pistachios for the nut mixture, which pairs beautifully with the chocolate-hazelnut filling.
4. Hazelnut Baklava
For a true Nutella-inspired treat, use all hazelnuts for the nut filling, mirroring the flavors of the spread.
5. Nutella and Banana Baklava
Layer thin slices of banana along with the Nutella for a fun and fruity twist on the traditional recipe.
Frequently Asked Questions (FAQs)
Q: Can I make Baklava with Nutella ahead of time?
Yes! Baklava can be made ahead of time and stored at room temperature for up to 5 days. The flavors actually improve as it sits.
Q: How do I store leftover baklava?
Store leftover baklava in an airtight container at room temperature for up to 1 week. It doesn’t need to be refrigerated and may become soggy if stored in the fridge.
Q: Can I freeze baklava?
Yes! Baklava freezes well. After it has cooled completely, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Q: Can I use homemade Nutella?
Yes, if you prefer homemade Nutella, feel free to substitute it for the store-bought version. It will add an even richer, fresher flavor to the baklava.
Q: Can I use puff pastry instead of phyllo dough?
Phyllo dough is traditional for baklava and creates the flaky layers. Puff pastry will result in a different texture, but it could still work for a variation of this recipe.
This Baklava Recipe with Nutella is a perfect combination of the classic Mediterranean dessert and the rich, chocolatey flavor of Nutella. The flaky layers of phyllo dough, the nutty filling, and the sweet syrup make this an indulgent treat that’s sure to impress. Whether for a special occasion or just to satisfy a sweet tooth, this twist on baklava will be a hit!
