Baklava — the centuries-old, flaky, honey-soaked pastry from the Middle East and Mediterranean — is already one of the most indulgent desserts around. But when you add Nutella into the mix? You get Nutella Baklava, a rich and irresistible dessert that bridges tradition and modern decadence. With layers of crisp phyllo pastry, buttery hazelnut filling, and gooey Nutella, this dessert is a showstopper for holidays, special occasions, or anytime your sweet tooth craves something truly unforgettable.
In this article, we’ll explore the origins of baklava, why Nutella is a natural fit, essential ingredients, expert baking tips, variation ideas, and a detailed step-by-step recipe.
A Brief History of Baklava
Baklava dates back centuries and is believed to have originated in the Ottoman Empire, though many cultures — including Greek, Turkish, Armenian, and Middle Eastern communities — lay claim to their own versions. Traditionally, baklava features layers of paper-thin phyllo dough brushed with butter and filled with chopped nuts (often walnuts, pistachios, or almonds), baked until golden, and soaked in a spiced sugar or honey syrup.
The dish is beloved for its contrasting textures — crispy, chewy, and syrupy — and its harmonious blend of sweetness and spice.
Why Nutella Makes Sense in Baklava
Nutella, the world-famous chocolate-hazelnut spread, adds a new dimension of flavor to baklava:
- Hazelnut Element: Hazelnuts are a traditional baklava nut, so Nutella’s natural flavor fits seamlessly.
- Chocolate Decadence: The smooth, rich chocolate enhances the sweetness and indulgence of the pastry.
- Creamy Contrast: Nutella provides a soft, creamy texture between the crunchy layers of phyllo.
- Modern Twist: A great way to introduce baklava to a new generation or a global audience.
Ingredients That Make Nutella Baklava Shine
1. Phyllo Dough
Paper-thin pastry sheets that crisp up into delicate, golden layers. Handle with care and keep covered with a damp towel when not in use.
2. Nutella
The star of the show. It brings chocolate-hazelnut richness and a creamy layer of sweetness.
3. Nuts
Chopped hazelnuts, walnuts, or pistachios add crunch and balance the sweetness. Roasted hazelnuts work best for flavor consistency with Nutella.
4. Butter
Melted butter is brushed between each phyllo layer for rich flavor and a crispy finish.
5. Syrup
A simple sugar or honey-based syrup, sometimes infused with vanilla, orange blossom water, or cinnamon, is poured over baked baklava for moisture and sweetness.
Tips for Perfect Nutella Baklava
- Thaw Phyllo Properly: Allow phyllo dough to thaw in the fridge overnight before using. Keep covered with a damp towel to prevent drying out.
- Don’t Skimp on Butter: Each layer needs to be brushed with butter for that classic flaky texture.
- Spread Nutella Gently: Slightly warm the Nutella to make it easier to spread without tearing the dough.
- Use a Sharp Knife: Score the baklava into diamonds or squares before baking to make clean cuts and easier syrup absorption.
- Let It Rest: Allow baked baklava to soak in syrup for several hours or overnight. This ensures full flavor and ideal texture.
Creative Variations to Try
- Nutella Pistachio Baklava: Swap hazelnuts for pistachios and garnish with crushed pistachios for vibrant green color.
- Spiced Nutella Baklava: Add cinnamon or cardamom to the nut filling or syrup for a warm flavor.
- Salted Nutella Baklava: Sprinkle a touch of flaky sea salt on top for a sweet-and-salty bite.
- Mini Nutella Baklava Cups: Use mini muffin tins and cut phyllo into small squares for individual servings.
- Nutella & Banana Baklava: Add thin slices of banana in one of the layers for a fruity twist.
Nutella Baklava Recipe
Ingredients
For the Baklava:
- 1 package phyllo dough (16 oz), thawed
- 1 cup Nutella, slightly warmed
- 1 ½ cups roasted hazelnuts or walnuts, finely chopped
- 1 cup unsalted butter, melted
- ½ tsp cinnamon (optional)
For the Syrup:
- ¾ cup granulated sugar
- ½ cup water
- ¼ cup honey
- 1 tsp vanilla extract
- 1 tsp lemon juice
Instructions
Step 1: Prep Work
- Preheat oven to 350°F (175°C).
- Butter a 9×13-inch baking dish.
- Unroll phyllo dough and cover with a damp cloth to keep from drying out.
Step 2: Layer the Baklava
- Place one sheet of phyllo in the pan and brush with melted butter. Repeat with 8–10 sheets.
- Spread a thin layer of Nutella over the top (you can microwave it for 10 seconds to make spreading easier).
- Sprinkle a layer of chopped nuts and a pinch of cinnamon if using.
- Add 6–8 more layers of phyllo, brushing each with butter.
- Repeat Nutella and nut layers.
- Finish with 8–10 more sheets of phyllo, buttering each one.
Step 3: Score and Bake
- Using a sharp knife, score the top layers into diamonds or squares (do not cut all the way through).
- Bake for 40–45 minutes, or until golden brown and crispy.
Step 4: Make the Syrup
- While the baklava bakes, combine sugar, water, and honey in a saucepan.
- Bring to a boil, then simmer for 10 minutes.
- Remove from heat, stir in vanilla and lemon juice, and let cool slightly.
Step 5: Add Syrup and Set
- Immediately after removing baklava from the oven, slowly pour syrup over the scored pieces.
- Let cool completely. Allow it to soak for at least 4 hours or overnight for best results.
Step 6: Serve and Enjoy
Cut along the scored lines and serve at room temperature. Garnish with extra nuts or a drizzle of melted Nutella if desired.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerate: Can last up to 10 days, though it may lose crispiness.
- Freeze: Store in a freezer-safe container for up to 3 months.
Final Thoughts
Nutella Baklava is a luscious dessert that marries the classic charm of traditional baklava with the creamy richness of Nutella. It’s sweet, flaky, nutty, and perfectly indulgent — everything you want in a dessert, and more. Whether you’re making it for a holiday, celebration, or just a special treat, this recipe will wow your guests and leave them reaching for another piece.
If you love Nutella and you love baklava, combining them is a no-brainer — and once you try it, you may never go back to plain baklava again.