Nutella Chocolate Chip Baklava
This Nutella Chocolate Chip Baklava is a delicious twist on a classic! Flaky layers meet creamy Nutella and chocolate for an irresistible treat.
Servings: 12 servings
Ingredients
For the Baklava:
- 1 pound phyllo dough (about 18 large sheets)
- 1.5 cups unsalted butter (melted)
- 2 cups Nutella
- 1 cup semi-sweet chocolate chips
- 1 cup water
- 1 cup granulated sugar
- 0.5 cup honey
Instructions
Directions:
- 1. Prepare the Phyllo Dough: Thaw phyllo dough according to package instructions and cover with a damp towel.
- 2. Preheat the Oven: Set your oven to 350°F (175°C) for even baking.
- 3. Butter the Baking Dish: Coat the bottom of the baking dish with melted butter using a pastry brush.
- 4. Layer the Phyllo Dough: Lay one sheet of phyllo dough, brush with butter, and repeat for 8 sheets.
- 5. Add the Nutella Filling: Mix Nutella and chocolate chips, then spread half over the phyllo layers.
- 6. Continue Layering: Add 4 more phyllo sheets, spread the remaining Nutella mixture, then top with another 4 sheets.
- 7. Cut the Baklava: Cut into diamond or square shapes for easier serving.
- 8. Bake: Bake for 45-50 minutes until golden brown and crisp.
- 9. Prepare the Syrup: Combine water, sugar, and honey in a saucepan, boil, then simmer for 10 minutes.
- 10. Pour Syrup Over Baklava: After baking, pour cooled syrup over hot baklava and let soak for 2 hours before serving.
Equipment
- 9x13-inch Baking Dish
- Pastry brush
- Sharp knife
- Small Saucepan
- Mixing Bowl
Notes
- Store baklava in an airtight container at room temperature for up to one week.
- Assemble and cut baklava, then refrigerate for up to 2 days before baking.
- For freezing, wrap tightly and store in an airtight container for up to 3 months.