Published: by Dina
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Make this Baklava Recipe with Nutella as a decadent semi-homemade dessert that wows a crowd. This recipe breaks down the steps so it is simple for anyone to prepare.
If decadent treats like this are your favorites, then I know you will clamor to make and enjoy our Nutella Fudge Cake Recipe.
This recipe was originally posted “November 17, 2017, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
Baklava Recipe with Nutella
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 baklava recipe with Nutella 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 Homemade Baklava Recipe
- Water
- Sugar
- Honey
- Lemon Juice
- Phyllo Dough
- Butter
- Nutella
- Pecans
How to make Nutella Baklava
Begin making this baklava recipe by preparing your honey syrup according to the directions in the printed recipe below. Next, you will begin layering the Phyllo sheets with butter. After you add the butter to the Phyllo Sheets, you will add in the layers of Nutella and pecans until the process is complete. Cut into diamond shapes, bake, and drizzle with more Nutella on top if desired.
More Nutella Recipes
Nutella makes an appearance in a lot of our favorite recipes. It is such a delicious addition to any sweet treat! Below are a few more of our favorite Nutella recipes. Make sure you check out these recipes and bookmark the ones you like to print and create later.
- Nutella Wonton Wrapper Dessert
- Delicious Nutella Brioche Recipe
- Homemade Nutella Croissant
- Nutella Ferrero Rocher Cake
Full Recipe Instructions
Baklava Recipe with Nutella
Make this Baklava Recipe with Nutella as a decadent semi-homemade dessert that wows a crowd. This recipe breaks down the steps so it is simple for anyone to prepare.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Greek
Prep Time: 40 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 20
Calories: 397kcal
Author: Dina
Ingredients
Instructions
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.
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.
Spread 1/4 cup Nutella on top of the 8th phyllo sheet, then evenly sprinkle 1/2 cup chopped pecans.
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:
buttered phyllo sheets, 1/4 cup Nutella, 1/2 cup pecans
buttered phyllo sheets, 1/2 cup pecans
buttered phyllo sheets, 1/4 cup Nutella, 1/2 cup pecans
buttered phyllo sheets, 1/2 cup pecans
buttered phyllo sheets, 1/4 cup Nutella, 1/2 cup pecans
buttered phyllo sheets + butter on top
Cut the the pastry diagonally both ways to form small diamond shapes. Make sure to cut through all the way.
Bake at 350° Fahrenheit for 45-50 minutes or until golden brown.
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.
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.
Nutrition
Calories: 397kcal | Carbohydrates: 47.8g | Protein: 4.5g | Fat: 21.5g | Saturated Fat: 9.1g | Cholesterol: 24mg | Sodium: 196mg | Fiber: 1.8g | Sugar: 27.4g
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
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Dina
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Reader Interactions
Comments
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Michaela says
Question. Can I use an aluminum pan as my cooking dish?
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Dina says
Hi Michaela, yes you can! 🙂
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Derya says
Used hazelnuts instead of pecans and it was absolutely delicious.Reply
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Dina says
So Glad you loved it Derya! 🙂
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Jan says
Can you use pistachios instead?
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Dina says
Hi Jan 🙂 Yes, you can use pistachios for this recipe. I also have another baklava recipe that uses pistachios- https://simplyhomecooked.com/baklava-recipe/
Hope that helps and I hope you love whichever recipe you use! Let me know how it goes 🙂Reply
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Gordy says
I made it and it is baking at the moment,I used walnuts instead of pecans ,I hope it will be ok
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Dina says
Hi Gordy 🙂 Walnuts will work for this recipe. It will just have a little different taste but that is all personal preference. I hope you love this recipe! Let me know how it goes! 🙂
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Marina says
I just made this the second time in a matter of weeks. So delicious. I warm the Nutella in the microwave so it spreads easier. Thank you Dina. This is one of my favorite desserts☺️Reply
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simplyhomecooked says
That’s so awesome to hear! So happy that you loved this baklava recipe Marina 🙂 Thank you so much for your sweet feedback 🙂
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Teresa says
What’s on top and how was it done? Also when it sits overnight is that on the counter or in the fridge.
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simplyhomecooked says
Hi Teressa, I just drizzled Nutella over the top. Let it set on the counter at room temperature.
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Carina says
Just made this last night and had to stop my husband from eating the whole thing in one sitting! It’s so delicious!
Recipe is really simple and easy to follow, so i’ll be sure to make this again!PS. Can’t wait to share it with family tonight!
Thanks!
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simplyhomecooked says
Hi Carina, thank you so much for such sweet feedback! I am very happy to hear that your husband approves of this Nutella baklava recipe 🙂 I hope your family enjoys it just as much! Thank you 🙂
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Carrie says
Is the lemon juice necessary? I’m allergic. Thank you!
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simplyhomecooked says
Hi Carrie, the main reason for the lemon is to help balance the sweetness of the baklava. Yes, you can remove the lemon but it might taste too sweet. I have not tried it without the lemon so I can’t say exactly how it will taste. I hope this helped and I hope you enjoy this recipe!
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Nicola Matthews says
Wow !!! I am definitely going to give this a go…it looks divine…I’m in the UK and I was wondering what type of sugar it is that you used…many thanks
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simplyhomecooked says
Thank you Nicola! I used white granulated sugar in this recipe. I hope you enjoy it 🙂
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Leo says
Looks very tasty and something I’d like to try. HOWEVER, I have a question:
My nutella is pretty “stiff” and I would think it would tear the phyllo trying to spread it. Is my nutella ‘too old” in that it’s stiffened up? Should I warm it first? Or should I use newly-bought (ie fresh) nutella?
Thanks.
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simplyhomecooked says
Hi Leo, if your Nutella is too stiff, you can warm it in the microwave to help liquify it a little.
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Ben says
Yeah…. these would be gone within hours in our house. NO RAGRATS!
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simplyhomecooked says
They are definitely a crowd pleaser Ben 😉
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