Nutella Hazelnut Phyllo Layers

Nutella Baklava makes for a showstopping dessert with crisp buttery layers of phyllo dough, creamy Nutella, crunchy hazelnuts, and a honey finish. Rich yet surprisingly easy to assemble, it is ideal when you want to wow guests or treat your family to something special without a pastry chef’s skills. My first batch was devoured within minutes and now it is the most-requested sweet for gatherings and holidays.

My family asks for this Nutella baklava every time there is a birthday in the house. The gooey Nutella and toasty hazelnuts always make everyone go back for seconds.

Ingredients

• Phyllo dough: Gives those signature thin flaky layers and bakes up incredibly crisp The pre-rolled sheets save tons of time Select ones that are flexible and without cracks when thawed
• Unsalted butter: Creates golden flavor in every bite and helps phyllo bake up crunchy Choose fresh high-quality butter for the richest taste
• Nutella hazelnut spread: Brings creaminess and a chocolatey punch Warm it gently to drizzle And if you find a fresh jar the deeper the hazelnut notes the better
• Chopped hazelnuts: Adds a lovely nutty crunch and echoes the Nutella Use roasted unsalted nuts for best flavor and chop them fresh so they keep their texture
• Honey: Soaks into the folds and adds a beautiful moist sweetness Go for a fragrant floral honey if possible as it brings extra dimension

Instructions

Prepare the Phyllo and Pan:

Place thawed phyllo sheets on a large work surface with a damp cloth on top so they do not dry out Using your baking dish as a guide trim the phyllo sheets to exactly fit the pan This ensures even layers and easy assembly

Melt Butter and Nutella:

Melt the butter in a microwave-safe bowl until fully liquid so it brushes on smoothly In a separate bowl gently melt the Nutella just until pourable but not hot It should have a drizzling consistency

Assemble the First Layers:

Brush your baking dish generously with melted butter Lay one sheet of phyllo flat in the dish and brush the top with more melted butter Repeat until you have six buttered phyllo layers This base will become flaky and golden

Add the Nutella and Hazelnuts:

Drizzle about half a cup of warm Nutella over the first phyllo stack Spread it evenly with a spatula Then sprinkle one third of the chopped hazelnuts over the chocolate layer and finish with a quarter cup of honey drizzled for sticky sweetness

Build the Second Layer:

Add six more sheets of phyllo one at a time brushing each with melted butter Just like before layer on another half cup of Nutella another third of the hazelnuts and an additional quarter cup of honey

Finish Layers and Cut:

Top with all remaining phyllo brushing each with butter Use a sharp knife to cut the unbaked baklava into squares then diagonally to make triangles Brush remaining butter over the top and sprinkle the last hazelnuts

Bake to Perfection:

Bake in the preheated oven for thirty minutes until crisp and golden Pour the rest of the honey over the hot baklava right out of the oven and let it soak in at least two hours This step guarantees every bite is moist but not soggy

Drizzle and Serve:

Remelt the last of the Nutella Place it in a small bag and snip off a corner for easy drizzling Once baklava is cooled drizzle on the Nutella for a glossy irresistible finish

My oldest son always tries to sneak extra Nutella before we drizzle the top and it has become a sweet kitchen tradition

Storage Tips

Store Nutella baklava in an airtight container at room temperature for up to four days If you want to keep it longer transfer pieces to the fridge and bring to room temperature before serving Freezing works well too just layer with parchment between baklava triangles and freeze in a sealed container for up to two months Thaw on the counter until soft

Ingredient Substitutions

If you are out of hazelnuts try chopped pistachios almonds or walnuts for a twist You can swap any chocolate hazelnut spread for the Nutella or even use a chocolate almond butter For a dairy free version use plant-based butter

Serving Suggestions

Serve Nutella baklava as a special finish to dinner with espresso coffee or black tea It is lovely with a scoop of vanilla ice cream or fresh berries on the side For parties pile triangles artfully on a tray and garnish with extra nuts or edible flowers

Cultural and Historical Context

Baklava is a classic Middle Eastern and Mediterranean dessert originally made with nuts and honey layered between phyllo sheets This modern version brings a playful chocolate spin that is especially popular with kids and chocolate lovers The indulgent combination of Nutella and honey feels both familiar and festive

Seasonal Adaptations

For a cozy fall touch sprinkle cinnamon between layers in winter a dash of orange zest brightens the flavor or use local wildflower honey when it is in season I sometimes add dark chocolate chips to make it extra rich during the holidays

This Nutella baklava is a crowd-pleaser and has become a staple for celebrations in our house. A little effort brings big rewards with every chocolatey, nutty, and syrup-soaked bite.

Common Recipe Questions

→ What type of phyllo dough should I use?

Use standard frozen phyllo dough, fully thawed before assembling for best layering and texture.

→ Can I substitute hazelnuts with other nuts?

Yes, chopped walnuts or pistachios also pair well with the Nutella and honey combination.

→ How do I prevent phyllo from drying out?

Keep unused phyllo covered with a damp cloth as you assemble to maintain moisture and pliability.

→ How do I achieve a crisp texture?

Generously brush each phyllo layer with melted butter and bake until deep golden and crisp on top.

→ Should the dessert be served warm or cool?

Allow to cool and set for at least 2 hours after baking; serve at room temperature for best texture.

→ How should leftovers be stored?

Store in an airtight container at room temperature for up to three days to maintain crispness.