Nutella Baklava is a jaw-droppingly delightful dessert that combines crispy phyllo pastry, luscious layers of creamy Nutella, crunchy hazelnuts, and golden honey into one unforgettable bite. It’s a modern twist on a Mediterranean classic, and we’ve turned it into the ultimate indulgence. But this recipe is more than just sweet satisfaction—it’s part of our story.

At CookTune, our journey began with a family recipe box passed down through generations. What started as weekend experiments in our small kitchen grew into a passionate online space where we celebrate creativity in every bite. Nutella Baklava quickly became one of our community’s most beloved treats, and today, we’re sharing every detail of how to recreate it perfectly.

Looking for inspiration? Try our cherry dessert pizza for a fruity dessert twist that’s just as stunning.

Now, let’s dive deep into what makes this Nutella Baklava a dessert masterpiece.

Table of Contents

Table of Contents

Introduction to Nutella Baklava

What is Nutella Baklava?

Nutella Baklava is a rich, chocolatey reimagining of traditional baklava. Typically, baklava features layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. This version swaps the usual walnut or pistachio filling for silky Nutella, creating a smooth, chocolate-hazelnut layer between each buttery, flaky sheet of phyllo.

Unlike the original, Nutella Baklava leans more toward dessert decadence. It’s less floral and spiced, more gooey and chocolate-forward. Every bite offers the snap of golden pastry, the crunch of roasted hazelnuts, and the unmistakable melt of warm Nutella.

How We Fell in Love With This Dessert – About Page Story

It happened one lazy Sunday, armed with leftover phyllo dough, an open jar of Nutella, and a craving for something comforting. That spontaneous experiment turned into a recipe that instantly became a CookTune favorite.

Sharing food is at the heart of what we do, and the popularity of this recipe inspired us to explore more mashups of classic and modern. Nutella Baklava isn’t just a dessert—it’s part of the CookTune origin story, a symbol of what’s possible when tradition meets innovation.

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Nutella Baklava Ingredients and Why They Work Together

A Look at Phyllo Dough’s Role in Perfect Texture

Phyllo dough is the foundation of Nutella Baklava. It’s light, flaky, and paper-thin—designed to layer beautifully and bake into a crisp, golden crust. Without it, Nutella Baklava would lose its signature crunch. Each sheet acts like a whisper-thin layer of crispiness, creating that satisfying bite every baklava fan craves.

While phyllo can be fussy to work with, the results are always worth it. Keeping it moist under a damp towel as you work is key to preventing it from drying out and tearing. And don’t skimp on the butter—each layer must be brushed to ensure that rich, buttery crunch you expect from traditional or Nutella Baklava alike.

Nutella’s Decadent Touch to Classic Baklava

Here’s where things get interesting. Traditional baklava leans on cinnamon-spiced nuts. But Nutella Baklava trades that profile for silky, smooth indulgence. Nutella brings in layers of creamy hazelnut chocolate that melt into the phyllo and transform every bite into dessert luxury.

When melted and drizzled between layers, Nutella blends with honey and butter to create a gooey, rich filling that’s both modern and irresistible. The familiar Nutella flavor also makes Nutella Baklava kid-friendly while still feeling sophisticated enough for adult palates.

Check out our Sokolatina chocolate custard cake for another sweet, elegant treat that blends cultures and comfort.

Chopped Hazelnuts and Honey – The Crunch and the Sweet

No Nutella Baklava is complete without hazelnuts. While pistachios and walnuts are common in the original, hazelnuts are Nutella’s natural match. Chopped and lightly toasted, they add texture and balance the sweetness of the Nutella layer.

Honey, the final key ingredient, plays multiple roles. It sweetens, yes—but it also acts as a binding agent and moisture preserver. Poured both during layering and right after baking, it soaks into the flaky pastry and adds a subtle floral note that elevates the Nutella Baklava far beyond your average dessert bar.

Ingredients for Nutella Baklava (Makes 24 Triangles)

To create the perfect Nutella Baklava, you’ll need simple pantry staples transformed through layering magic. Here’s everything to gather before you begin:

Ingredient	Amount	Notes
Phyllo dough (thawed)	1 package (16 oz)	Found in the freezer aisle; thaw completely before using
Unsalted butter	1 cup (2 sticks)	Melted, for brushing phyllo layers
Nutella hazelnut spread	1½ cups	Melted slightly for easy spreading and drizzling
Chopped hazelnuts	1 cup	Toasted for extra crunch and flavor
Honey	1 cup	Divided for layering and post-bake drizzle

Tips:

• Keep your phyllo dough covered with a damp cloth while working to prevent drying out.
• Toast the hazelnuts briefly in a skillet or oven for deeper flavor.
• Use clarified butter if you want extra crispiness in your baklava layers.

This ingredient list fits perfectly with the overall recipe layout and will also be copy-ready for your structured recipe card.

How to Make Nutella Baklava from Scratch

Step-by-Step Preparation Instructions

Making Nutella Baklava may seem intimidating, but with the right steps and a bit of patience, anyone can master it. This dessert is all about layering, timing, and trusting the process.

1. Preheat Your Oven
Start by preheating the oven to 350°F (175°C). That even heat will help your phyllo layers cook evenly and achieve that golden, crisp finish that Nutella Baklava is known for.

2. Prep the Phyllo Dough
Gently unroll the thawed phyllo dough onto a clean surface. Place your 9×13-inch baking dish on top and trace around it with a knife or scissors, cutting through the stack to create perfectly sized sheets. Cover the cut stack with a slightly damp towel to keep it from drying out.

3. Melt the Butter and Nutella
In two separate microwave-safe bowls, melt 1 cup unsalted butter and 1½ cups Nutella until smooth. The butter should be fully liquefied, and the Nutella warm enough to pour.

4. Build the First Layer
Butter your baking dish generously. Lay down the first phyllo sheet, brush with butter, and repeat this with 6 sheets total. This buttery base becomes the sturdy foundation of your Nutella Baklava.

5. Add Nutella, Hazelnuts, and Honey
Drizzle ½ cup of melted Nutella evenly over the phyllo and spread it out with a spatula. Sprinkle with ⅓ cup chopped hazelnuts, and drizzle with ¼ cup honey.

6. Build the Second Layer
Repeat with 6 more sheets of phyllo, buttering each one. Again, add Nutella, hazelnuts, and honey.

7. Final Phyllo Layer and Cut
Top with the final layers of phyllo—about 6 to 8 sheets, each brushed with butter. Using a sharp knife, slice the baklava into 12 squares, then cut each square diagonally into 24 triangles.

8. Final Butter & Bake
Brush the entire top with the remaining melted butter and sprinkle any leftover hazelnuts. Bake for 30 minutes, or until the top is golden brown and crisp.

9. Finish With Honey and Nutella Drizzle
Remove from oven and immediately pour the remaining ½ cup of honey over the hot baklava. Let it rest for 2 hours. Once cool, re-melt your Nutella and drizzle over each triangle. Done right, your Nutella Baklava will look and taste absolutely divine.

Tips for Handling Phyllo Dough Like a Pro

Phyllo dough can dry out faster than you can blink. That’s why it’s crucial to:

• Keep unused sheets covered with a damp (not wet) towel
• Brush each sheet generously with butter to prevent cracking
• Handle gently to avoid tears that can affect your layers

If you’re new to working with phyllo, try practicing with a few sheets before assembling, it’s worth the warm-up.

Proper Layering Technique for Crisp and Gooey Layers

The magic of Nutella Baklava lies in its structure: crisp-buttery top and bottom, gooey Nutella center, crunchy hazelnut bite, and a glossy honey finish.

• Use even pressure to stack and layer
• Don’t skimp on Nutella in the middle—this is the heart of the dessert
• Slice before baking to avoid flaking later

Check out this indulgent chocolate chip sourdough cruffins recipe that also layers richness and texture for ultimate dessert satisfaction.

Pro Tips to Elevate Your Nutella Baklava

How to Avoid Soggy Baklava: The Cooling & Cutting Technique

One of the most common pitfalls in making this dessert is ending up with soggy, limp layers. Nobody wants that. The key? Timing.

Always cut your Nutella Baklava before baking, not after. This helps the layers stay crisp and prevents cracking the pastry post-bake. Once baked, avoid cutting again—phyllo doesn’t like to be disturbed once it’s golden and flaky.

But here’s the real secret: let the baklava rest after baking. Pour your honey syrup while it’s hot, then walk away. For real. Let the dessert cool for at least two hours before serving. That waiting time allows the layers to set and the honey to soak through, adding flavor without turning it mushy.

The Importance of Honey Drizzling Timing

This step separates average baklava from unforgettable Nutella Baklava. The timing of the honey drizzle matters—a lot.

If you drizzle honey onto hot Nutella Baklava, the syrup will slowly seep through the cracks of the crisp phyllo, creating a sticky base that isn’t too wet or gooey. If you wait too long, the honey just pools on top and never infuses into the layers.

So, as soon as you pull that golden tray from the oven, drizzle warm honey immediately—evenly, generously, and confidently. Let gravity do its thing. The result? A balanced sweetness that doesn’t overpower the hazelnuts or the chocolate.

Discover great ideas like this Salt River Bars recipe if you’re into layered desserts with bold sweet and salty contrast.

Nutella Drizzle Patterns That Look Gorgeous

Nutella Baklava is more than delicious—it should look as luxurious as it tastes. That’s where your finishing drizzle comes in.

Once your baklava has cooled and the honey has done its job, it’s time to add a decorative flourish with warm Nutella. You don’t need fancy tools—just scoop melted Nutella into a resealable bag, snip a tiny corner, and gently pipe over the top.

Here are a few fun drizzle styles to try:

• Zig-zag lines from one corner to another
• Criss-cross lattice for a modern aesthetic
• Single stripes down each triangle for a minimalist touch

Not only does it make your Nutella Baklava Instagram-worthy, but it also enhances the chocolate flavor right where it counts.

Common Mistakes to Avoid When Making Nutella Baklava

Overusing or Underusing Butter and Its Effects

Butter might seem like a no-brainer ingredient when making Nutella Baklava, but how much you use—and how you use it—can make or break your final dessert.

Too little butter, and your phyllo turns dry, brittle, and sad. Instead of flaking delicately, the sheets crack unevenly, ruining that perfect texture Nutella Baklava is known for. On the flip side, overdoing the butter turns your layers into a greasy mess, smothering the crispness under a film of fat.

The sweet spot? Just enough butter to lightly coat each sheet, not soak it. Think of it as painting the surface, not saturating it. Use a pastry brush for even distribution, and make sure each layer gets some love.

Another tip: clarified butter (ghee) can help avoid sogginess. It doesn’t contain the water content of regular butter, so your phyllo stays flakier. Use it for a pro-level finish on your Nutella Baklava.

Improper Nut Distribution Between Layers

Hazelnuts are essential in Nutella Baklava—not just for flavor, but for texture. They provide the crunchy balance to that soft Nutella center and flaky pastry. But getting the layering wrong can lead to uneven bites, with some pieces overstuffed and others bland.

The biggest mistake? Dumping all your chopped hazelnuts into one layer. Don’t do it.

Instead, evenly distribute chopped hazelnuts in each Nutella layer—not too thick, not too sparse. A good rule of thumb is about 1/3 cup per Nutella layer, which gives just the right crunch without overwhelming the structure.

And while we’re on the topic: make sure your nuts are roughly chopped. Too fine, and they get lost in the mix. Too chunky, and they disrupt the layering. Think small pebble size enough to add bite, not bulk.

Nutella Baklava Variations to Try

Nutella Pistachio Baklava – A Flavor Twist

If you think Nutella Baklava can’t get any better—think again. By swapping out traditional hazelnuts with crushed pistachios, you unlock a whole new flavor profile. Pistachios bring a slightly earthy, buttery note that pairs beautifully with the sweetness of Nutella.

To try this version, just use 1 cup of roughly chopped pistachios in favor of the chopped hazelnuts. You can keep the rest of the recipe the same, including the layering and honey drizzle. The result? A dessert that’s just as rich, but with a subtle nod to traditional Middle Eastern baklava.

Bonus: Pistachios give your Nutella Baklava a pop of green color, making each triangle look as good as it tastes.

For another spin on layered flavors, try our strawberry Nutella crepe cake—an elegant twist perfect for brunch or celebrations.

Mini Nutella Baklava Bites for Parties

Hosting a dinner party or holiday gathering? Full-sized triangles might be too messy. That’s where mini Nutella Baklava bites come in.

Instead of using a large 9×13 dish, cut your phyllo sheets into squares and layer them inside mini muffin tins. Each tin gets:

• 3-4 small phyllo sheets
• A drizzle of melted Nutella
• A sprinkle of chopped nuts
• A drop of honey

Repeat for two layers, then bake at 350°F for about 15-18 minutes, until golden and crisp. Once cool, drizzle with Nutella just like the full-sized version.

These mini Nutella Baklava bites are perfect finger food and freeze well too, making them great for prepping ahead of time.

Don’t miss our birthday cake granola clusters for more crowd-pleasing party snack inspiration.

Vegan or Dairy-Free Nutella Baklava Version

Believe it or not, Nutella Baklava can be made completely plant-based without losing flavor. Here’s how to transform this indulgent treat into a vegan-friendly version:

• Use vegan butter for brushing the phyllo layers
• Choose a dairy-free chocolate hazelnut spread (there are many on the market now!)
• Replace honey with maple syrup or agave nectar

Stick to the original layering method, but keep a close eye on baking time—some vegan butters can brown faster. The final taste is shockingly similar to the classic, but with a twist that’s gentler on your stomach and aligned with plant-based living.

How to Store and Reheat Nutella Baklava

Best Storage Tips to Keep It Fresh and Crispy

Nutella Baklava is the kind of dessert you’ll want to keep coming back to—but only if you store it right. If you leave it out uncovered for too long, the phyllo will get chewy and tough. Seal it up too tightly, and you risk soggy, sad layers. So what’s the best way to keep it just right?

Here’s the golden rule:
Store your Nutella Baklava at room temperature for up to 5 days—but only if it’s in an airtight container with a paper towel layer on both the bottom and top. Why paper towels? They absorb moisture and keep the phyllo crisp.

Avoid putting your Nutella Baklava in the fridge. Humidity from the refrigerator causes the pastry layers to soften and lose their flake. This isn’t your average cake—it deserves a little extra love.

Want to keep it longer? Nutella Baklava freezes beautifully. Wrap individual triangles in parchment paper, then place in a zip-sealed freezer bag or airtight container. It can last up to 3 months frozen with minimal flavor loss.

Looking for inspiration? Try freezing cosmic brownie protein bites the same way—another rich treat that stores well without fuss.

Reheating Tips Without Losing the Texture

Warming up Nutella Baklava isn’t about nuking it in the microwave—unless you want it soggy and limp (you don’t). Instead, use a toaster oven or oven for a mild warming.

Here’s what to do:

1. Preheat oven to 300°F (150°C)
2. Place baklava pieces on a parchment-lined baking sheet
3. Heat until the phyllo crisps back up, about 5 to 7 minutes.

Avoid foil directly on the baklava—it traps steam. And don’t overheat; you want warm and crispy, not toasted or dried out.

You can microwave it in 5-second increments if you’re pressed for time, but be sure to place a dry paper towel underneath to absorb any moisture. Just be aware that microwave heating will soften the phyllo, even if the flavor still shines.

And hey, Nutella Baklava is also delicious straight out of the freezer if you like a firm, chewy texture. Don’t knock it till you try it!

Conclusion: Why Nutella Baklava Deserves a Spot on Your Dessert Table

Nutella Baklava is more than a dessert—it’s a celebration of flavor, texture, and creativity. It transforms a centuries-old favorite into something new, indulgent, and surprisingly easy to make. Whether you’re serving it at a party, gifting it during the holidays, or simply treating yourself, Nutella Baklava checks every box.

It’s a story wrapped in flaky layers and drizzled with love—from our kitchen to yours.

Don’t miss Chocolate Chip Cookie Crisps!

FAQ Section

Nutella Baklava RECIPE