The holidays are just around the corner. Before you know it, you’ll be searching for some kind of dessert to bring to a party or potluck. This Nutella baklava is guaranteed to be the highlight of the party. Crunchy buttered phyllo dough layered between Nutella and pecans, then drizzled in a honey syrup. Some might think that baklava is a complicated dessert. It’s actually quite simple, just requires a little patience. But don’t all good things require a little patience? 

Ingredients for the syrup: 

3/4 cup water

3/4 cup sugar

1/2 cup honey

1 1/2 tbsp lemon juice 

Ingredients for the baklava: 

40 sheets phyllo dough 

1 cup unsalted butter 

3/4 cup Nutella, 

2 1/2 cup pecans, finely chopped 

Instructions:

1 . Begin by making the syrup first. This way it has time to cool down before you pour it over the baked baklava. Combine water, sugar, honey, and lemon juice in a saucepan. Bring it to a boil over medium high heat. Then reduce be heat to low and simmer for 10 minutes. Remove from heat and let it cool.

  

2 . Depending on the brand, you may need to trim your phyllo sheets to fit the baking dish. Butter the bottom of a deep 9 x 13 baking dish. Place 8 sheets of phyllo dough into the baking dish, brushing melted butter on top of each sheet before placing the next. Make sure the remaining phyllo sheets are covered with a damp cloth during the process. If it is not covered, it will dry out very quickly. 

3 . Spread 1/4 cup Nutella on top of the 8th phyllo sheet, then evenly sprinkle 1/2 cup chopped pecans. 

4 . Add 6 buttered phyllo sheets, and this time only add 1/2 cup pecans. Then add 6 more buttered phyllo sheets 1/4 cup Nutella and 1/2 cup pecans. Add 6 buttered sheets and 1/2 cup pecans. Add 6 more buttered phyllo sheets, 1/4 cup Nutella and 1/2 cup pecans. Then finish with 8 buttered phyllo sheets and butter the top generously. 

If it gets confusing at any point follow this guide:

8 buttered phyllo sheets, 1/4 cup Nutella, 1/2 cup pecans 

6 buttered phyllo sheets, 1/2 cup pecans 

6 buttered phyllo sheets, 1/4 cup Nutella, 1/2 cup pecans 

6 buttered phyllo sheets, 1/2 cup pecans 

6 buttered phyllo sheets, 1/4 cup Nutella, 1/2 cup pecans

8 buttered phyllo sheets + butter on top 

5 . Cut the the pastry diagonally both ways to form small diamond shapes. Make sure to cut through all the way. 

6 . Bake at 350° Fahrenheit for 45-50 minutes or until golden brown. 

7 . When you remove the baklava from the oven, immediately pour the syrup evenly over the entire pastry. You should hear it sizzle as the syrup touches the pastry. 

8 . Let the baklava sit at room temperature for about 6 hours or overnight before serving. Letting the pastry sit overnight allows the syrup to soften the baked phyllo dough. 

Nutella Baklava
 
Prep time
Cook time
Total time
 
Author:
Serves: 20
Ingredients
  • Ingredients for the syrup:
  • ¾ cup water
  • ¾ cup sugar
  • ½ cup honey
  • 1½ tbsp lemon juice
  • Ingredients for the baklava:
  • 40 sheets phyllo dough
  • 1 cup unsalted butter
  • ¾ cup Nutella,
  • 2½ cup pecans, finely chopped
Instructions
  1. Begin by making the syrup first. This way it has time to cool down before you pour it over the baked baklava. Combine water, sugar, honey, and lemon juice in a saucepan. Bring it to a boil over medium high heat. Then reduce be heat to low and simmer for 10 minutes. Remove from heat and let it cool.
  2. Depending on the brand, you may need to trim your phyllo sheets to fit the baking dish. Butter the bottom of a deep 9 x 13 baking dish. Place 8 sheets of phyllo dough into the baking dish, brushing melted butter on top of each sheet before placing the next. Make sure the remaining phyllo sheets are covered with a damp cloth during the process. If it is not covered, it will dry out very quickly.
  3. Spread ¼ cup Nutella on top of the 8th phyllo sheet, then evenly sprinkle ½ cup chopped pecans.
  4. Add 6 buttered phyllo sheets, and this time only add ½ cup pecans. Then add 6 more buttered phyllo sheets ¼ cup Nutella and ½ cup pecans. Add 6 buttered sheets and ½ cup pecans. Add 6 more buttered phyllo sheets, ¼ cup Nutella and ½ cup pecans. Then finish with 8 buttered phyllo sheets and butter the top generously.
  5. If it gets confusing at any point follow this guide:
  6. buttered phyllo sheets, ¼ cup Nutella, ½ cup pecans
  7. buttered phyllo sheets, ½ cup pecans
  8. buttered phyllo sheets, ¼ cup Nutella, ½ cup pecans
  9. buttered phyllo sheets, ½ cup pecans
  10. buttered phyllo sheets, ¼ cup Nutella, ½ cup pecans
  11. buttered phyllo sheets + butter on top
  12. Cut the the pastry diagonally both ways to form small diamond shapes. Make sure to cut through all the way.
  13. Bake at 350° Fahrenheit for 45-50 minutes or until golden brown.
  14. When you remove the baklava from the oven, immediately pour the syrup evenly over the entire pastry. You should hear it sizzle as the syrup touches the pastry.
  15. Let the baklava sit at room temperature for about 6 hours or overnight before serving. Letting the pastry sit overnight allows the syrup to soften the baked phyllo dough.