Nutella Chocolate Chip Baklava

This is not traditional baklava and I’m sure a Greek grandmother somewhere is cursing me.

But I sure was happy.

Nutella Chocolate Chip Baklava averiecooks.com

This is the first time I’ve ever made baklava and it was a bucket list item I can happily check off. It clearly isn’t traditional baklava with nuts layered in between buttered sheets phyllo dough because I don’t like nuts in my sweets. I only tolerate them in traditional baklava because something about those sweet, flaky layers, drenched in honey syrup are irresistible.

Instead, chocolate chips and Nutella are layered in between buttered sheets of phyllo dough. Any time I can remove nuts from baked goods and in the process add chocolate in two ways to an otherwise chocolate-less recipe, I’m happy. It also happens to be World Nutella Day today.

Making this was quite easy even if you’ve never done it before. That said, it’s easy, but it sure is messy. But it only lasts about ten minutes and then you bake it. In the meantime, your countertop and your hands will be coated in melted butter and Nutella. There are worse things.

I was not a perfectionist with this. If you would like to see perfectionism, look at Ree’s baklava-making tutorial. My theory is that there’s so much butter and chocolate involved and it’s all going to melt together anyway, and you make giant slash marks in it before baking it, so cares if it’s not perfect going into the pan.

Nutella Chocolate Chip Baklava averiecooks.com

The first thing you need is pyllo dough. Look for it in the freezer case near pie crusts and puff pastry. My grocery store sold the store-brand in a one-pound box for $3.99. Inside you’ll find large squares of tissue-paper thin dough. I wouldn’t even call it dough. I would call it membrane-thin sheets that are prone to tearing which is why perfectionism goals must be tossed out the window.

Take a scissors and cut the stack in half horizontally. You’ll only use one stack and possibly a few pieces from the second. Some people cover the dough they’re working with with a damp towel, but I didn’t. The whole project took 10 minutes, not enough time for it to dry out. If you’re pokey, cover it or it will harden and crack.

The phyllo is placed in a 9-by-9-inch pan in layers and although you could trim it to exactly the size of the pan, I didn’t bother. It’s so thin that you can just fold it over if you have an awkward edge or flap, and that little bit of fold-over doens’t matter. It’s mandatory to line your pan with aluminum foil, leaving overhang.

Nutella Chocolate Chip Baklava averiecooks.com

Begin by placing one-and-a-half-sticks of butter in a glass measuring cup or microwave-safe bowl and melt it. A measuring cup is handier because you can drizzle the butter into the pan rather than dabbing from cup to pan, over and over, with a pastry brush. I would estimate that one stick actually made it into my pan. The other half-stick was lost to the counter, the pastry brush, and my hands. They were so soft after I got done making this.

Take two sheets of dough as a pair, and with a pastry brush, brush butter on one side and then quickly slap the pair into the pan, buttered-side-down. Brush the top with butter once they’re in the pan. Then add 2 more sheets, brush with butter. Add 2 more sheets, brush with butter. Now you have 6 sheets in the pan. This builds a nice buttery base that can now stand up to a ridiculous amount of chocolate.

When layering the sheets into the pan, fold over flaps and pieces as needed to get them to fit. You’ll see when you’re making it that it’s slippery, buttery, flimsy, and just fold edges over as necessary. If you melted your butter in a measuring cup, lightly drizzling it onto sheets is a timesaver here. Then just smooth it out with the pastry brush.

Nutella Chocolate Chip Baklava averiecooks.com

When making the following layers, the exactly ordering of the Nutella, butter, chocolate chips, and phyllo sheets isn’t highly precise. Do you best to just get them in the pan, and things will likely be just fine. For the Nutella, I used one 13-ounce jar, the standard smaller size, and about one-third of a second jar; a bit over 2 cups total. I’d buy two jars for this project unless you purchase a jumbo jar. And I used about one cup semi-sweet chocolate chips.

To the buttery 6-layer base you’ve built, drizzle about one-quarter cup of Nutella straight from the jar, smoothing and spreading it with a knife. It’s better to keep bald patches than to rip the phyllo. If the Nutella isn’t spreading easily, microwave the jar for 10 seconds to help soften it for the next round.

Sprinkle about one-quarter cup chocolate chips over the Nutella. Then place two pieces of dough on top. Brush with butter.

Keep repeating…

Drizzle about 1/4 cup Nutella over the phyllo, spreading it gently with a knife to evenly distribute it. Sprinkle with about 1/4 cup chocolate chips. Add 2 more sheets of phyllo. Brush with butter.

Add two more sheets of phyllo, drizzle 1/4 cup Nutella, sprinkle 1/4 cup chocolate chips. Top with two sheets of phyllo. Brush with butter.

Add two more sheets of phyllo, drizzle 1/4 cup Nutella, sprinkle 1/4 cup chocolate chips. Top with two sheets of phyllo. Brush with butter.

Nutella Chocolate Chip Baklava averiecooks.com

Keep repeating until you’ve used up your stack of dough, or are nearing the top of the pan. The final 6 layers at the top should be butter-only layers, just like when you made the crust. Six sheets, with butter in between them in 3 places. You may need to use a few pieces of dough from the second stack of phyllo. I used 4 sheets from the second stack.

Using a very sharp knife, slice the phyllo diagonally, creating diamond shapes, 6 rows-by-6 rows. Starting at a corner, make a long slice, clear down to the opposite corner. That’s the mid-line. Then slice 3 rows on each side of it, for a total of 6 rows. After you get 6 rows, rotate the pan 180-degrees and do the same thing to create diamond shapes. Or slice into basic rectangles or another shape.

Take your time and make sure to really slice through all the layers. Remember there’s aluminum foil at the bottom and not ripping through it is best but I’d rather have ripped foil underneath than improperly sliced layers. It feels so wrong to hack into this masterpiece you artfully layered together, but deep slice-marks are critical.

Nutella Chocolate Chip Baklava averiecooks.com

Bake your three-pound pan of heaven at 350F for 25 to 35 minutes, or just until the top is golden. For me this was 28-29 minutes. I was standing in the kitchen the whole time watching it; mostly because I was cleaning up all the butter and Nutella that was everywhere.

While the baklava bakes, make the honey-sugar syrup. Traditionally, this is made on the stove, but there is nothing traditional here, so I made it in the microwave. Combine 1 cup of water, 1 cup of sugar, and 1/2-cup of honey in a large measuring cup or microwave safe bowl and stir. Heat it until it just beings to boil and then set it aside. For me this happened at 3 minutes, 11 seconds. Stand and watch it because you don’t want this molten sugar bubbling up all over your microwave.

After the baklava comes out of the oven, slowly pour the syrup over it. It looks like you’re flooding it, and along as you’re not overflowing the pan, you’re fine. Take short breaks if needed, giving it a chance to soak in. After you get the syrup poured over, go back over your slice-marks, and re-slice. Really get in there and slice it well. This helps the syrup absorb and will make slicing the baklava later on a breeze.

The photo below was about 10 minutes after I poured the syrup in. At one point, all the pieces were fully submerged and the syrup came up quite high up in the pan, but within 10 minutes, there was only some pooling.

Nutella Chocolate Chip Baklava averiecooks.com

Let the pan stand, uncovered, for at least four hours, or overnight. I poured the syrup over at about 11pm, left it uncovered, and didn’t even touch it until noon the next day.

Miraculously, more than 80% or more of the syrup soaked in. The other bit is lost to the bottom of the pan, the foil, countertop, cutting board, and your hands. Holy sticky. As the days passed, the syrup continued to soak in, or evaporate, and the pooling a week later has disappeared with few pieces of baklava we have leftover. It’s a dessert that has gotten better with age.

Nutella Chocolate Chip Baklava averiecooks.com

To say this is decadent is an understatement. There is no reason to make this unless you want to go up a pants size or three or because you’re a food blogger and get a crazy idea and just can’t let it go until you try it.

That said, it’s the best thing I’ve made in ages. It’s actually not as sweet as you may think and in many respects, it has less of the overall tooth-piercing sweetness that traditional baklava can have. I mean yes, it’s super sweet; all baklava is. But the chocolate-hazelnut spread mitigates the sweetness a bit. There’s a noticeable flavor distinction between the chocolate-hazelnut flavor from the Nutella and the semi-sweet chocolate chips. Both chocolate taste sensations are lovely, and both are appreciated.

It’s rich, indulgent, comforting, and full of fat, making it taste so decadent and deeply satisfying. It packs so much of a dense punch that you really only need a small bit to feel totally satisfied and I’m one of those people who can eat some incredibly rich desserts, no problem. With this, I’m content after one piece, one little square. In that sense, I’d rather have one amazing square of baklava than like ten other ‘low-fat’ or diet-ish things, and never feel satisfied from any of them.

Nutella Chocolate Chip Baklava averiecooks.com

The phyllo dough bakes up chewy, soft, tender, and not at all crispy. Between the syrup flood, melted butter and Nutella that ooze in every bite, there’s an almost squishy mouthfeel. The chocolate chips don’t quite melt, and add texture to an otherwise squishy and chewy dessert. TTe sugar-honey syrup bathes everything in a warm, glistening, sweet glow.

If you’ve ever wanted to make baklava, do it. You could try this with peanut butter like Dorothy did, or try Cookie Butter or Biscoff, almond butter, or whatever spread you like. Add nuts, too, if you like them; or white chocolate, peanut butter or cinnamon chips. Phyllo dough is a blank canvas, ripe for layering.

I made a big chocolate mess with my blank canvas.

Nutella Chocolate Chip Baklava averiecooks.com

Nutella Chocolate Chip Baklava - Making Baklava is easy! This version is loaded with Nutella! Easy recipe that's perfect for the holidays at averiecooks.com

Print Print Recipe

Nutella Chocolate Chip Baklava

I've always wanted to make baklava and this is my spin on traditional baklava. There are no nuts in this version, and instead, plenty of chocolate. In between flaky, buttery delicate layers of phyllo are thick smears of Nutella. Morsels of chocolate chips are sprinkled in and lend a firmer texture to an otherwise smooth, soft, and buttery-squishy treat. Even if you've never made Baklava before, you can tackle this one in minutes. Simply stacking layers of storebought dough, brushing them with butter, Nutella, and sprinkling on chocolate chips is all that's necessary. After baking, the baklava is drenched in a sugar-honey syrup. The baklava is extremely rich and decadent, sweet, and intensely chocolaty. Between the melted butter, Nutella, melted chocolate chips, and the sugar-honey syrup, it's one saucy, sticky, and extremely satisfying dessert. Note that although the active prep and baking time can be tackled in under an hour, the baklava must remained uncovered for at least 4 hours, or overnight, so plan accordingly.

Yield: one 9-by-9-inch pan, about 36 small pieces

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

  • 1-pound box phyllo dough, about 18 large sheets
  • 3/4 cup unsalted butter (1 1/2 sticks), melted
  • 2 cups Nutella
  • 1 cup semi-sweet chocolate chips
  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup honey

Directions:

  1. Notes before beginning - Read the blog post in entirety in addition to what's included in the recipe section. I kept this shorter and more succinct, with greater explanations in the body of the blog post.
  2. When making this recipe, precision is not required; don't obsess or try to make it perfect. It's slippery, messy, and just do the best you can. Fold over the edges of phyllo dough as if creasing a piece of paper as needed to get phyllo to fit in the pan. With the butter, you can brush it with a pastry brush from cup to pan, or simply drizzle a tiny bit at a time straight from the measuring cup right into the pan to save time, then spread it around with the brush. With the Nutella, drizzling it straight from the jar and eyeballing it is what I did; microwave jar of Nutella for 10 seconds to help it drizzle easier if necessary.
  3. Begin by lining a 9-by-9-inch pan with aluminum foil; set aside. Open box of phyllo dough and using a scissors, cut the stack in half horizontally, creating two piles. Wrap one pile back up, you likely won't use it. The goal is to have the dough is approximately the same size as the pan, however it will still be a bit larger and this okay.
  4. In a glass measuring cup (easier) or microwave-safe bowl, melt the butter, about 1 minute on high power. Take 2 sheets of phyllo holding them as a pair, and brush one side with butter. Put the sheets in the pan, buttered side down. Brush the top of the sheets with butter. Add 2 more sheets as a pair and brush the top with butter. Add 2 more sheets and brush the top with butter. You now have 6 sheets in the pan, with layers of butter between them.
  5. Drizzle about 1/4 cup Nutella over the phyllo, spreading it gently with a knife to evenly distribute it. If it's not spreading easily, microwave the jar of Nutella for 10 seconds, which will help soften it for the next round. It's better to keep bald patches than to rip the phyllo.
  6. Sprinkle with about 1/4 cup chocolate chips. Add 2 more sheets of phyllo. Brush with butter.
  7. Add two more sheets of phyllo, drizzle 1/4 cup Nutella, sprinkle 1/4 cup chocolate chips. Top with two sheets of phyllo. Brush with butter.
  8. Add two more sheets of phyllo, drizzle 1/4 cup Nutella, sprinkle 1/4 cup chocolate chips. Top with two sheets of phyllo. Brush with butter.
  9. Keep repeating until you've used up your stack of dough, or are nearing the top of the pan.
  10. The final 6 layers at the top should be butter-only layers, just like when you made the crust. Six sheets, with butter in between them in 3 places. You may need to use a few pieces of dough from the second stack of phyllo. I used 4 sheets from the second stack.
  11. Using a very sharp knife, slice the phyllo diagonally, creating diamond shapes, 6 rows-by-6 rows. Starting at a corner, make a long slice, clear down to the opposite corner. That's the mid-line. Then slice in 3 rows on each side of it, for a total of 6 rows. After you get 6 rows, rotate the pan 180-degrees and do the same thing to create diamond shapes. Or slice into basic rectangles or preferred shape. Take your time and make sure to really slice through all the layers because these slice-marks are important.
  12. Bake at 350F for 25 to 35 minutes, or just until the top is golden. For me this was at 28-29 minutes. I was stood in the kitchen the whole time watching it and encourage you to not stray far and while the baklava bakes, make the sugar-honey syrup.
  13. Combine water, sugar, and honey in a large measuring cup or microwave-safe bowl and stir. Heat it until it just beings to boil and power off the microwave. For me this happened at just over 3 minutes, but stand and watch it because you don't want this boiling over in your microwave; set it aside. Alternatively you can bring this to a boil on the stovetop but I prefer the microwave.
  14. After the baklava comes out of the oven, slowly pour the syrup over it. As long as you're not overflowing your pan, you're fine; take short breaks to allow it to soak in as necessary. After syrup has all been poured, go back over your slice-marks, and re-slice. Really get in there and slice it well because this helps the syrup absorb and will aid in slicing and serving the baklava later.
  15. Let the pan stand, uncovered, for at least four hours, or overnight. I didn't touch my pan for about 14 hours and 80%+ of the syrup soaked in. The remaining is lost to the bottom of the pan, the foil, cutting board, countertop, or your hands. Store baklava in an airtight container at room temperature for up to 10 days. As the days passed, the syrup continued to soak in or evaporate, and the pooling mostly disappeared. I find the baklava gets better with time.

Related Recipes:

Nutella Brownie Truffle Bites (no-bake with vegan and GF options) – All the flavor and decadence of truffles, minus the work. The tedious step of rolling dozens of balls is notably absent. These sliceable, no-bake, dense, rich bites come together in 5 minutes and are pressed into a pan and sliced, rather than rolled, a huge time-saver. Part fudgy brownie, part chocolate cookie dough, part truffle – all in one. Rich, decadent, and easy

Nutella Cinnamon Rolls with Vanilla Glaze – All the glory of homemade cinnamon rolls filled with luscious Nutella, with none of the work. They’re ready to go from start to finish in 15 minutes, thanks to a handy shortcut and give Cinnabons a run for their money

Nutella and Peanut Butter Graham Bars with Chocolate Frosting (No-Bake) – Nutella, peanut butter, and chocolate are paired with buttery graham cracker crumbs to create dense, sweet, rich, fast and easy bars

Caramel and Chocolate Gooey Bars (GF with Vegan adaptation) – Not as squishy as the baklava, but plenty gooey, sweet, sticky, chocolaty and wonderful. Oats add texture to an otherwise ooey-and-gooey easy bar

Seven Minute Microwave Caramels (no-bake, gluten-free) – Sweet, so easy to make, and are the best caramels I’ve ever had, period. This will be my go-to recipe for years to come and they’re almost too good to be true

Seven Minute Microwave Caramels @Averie Sunshine {Averie Cooks}

Greek Festival – Every year there’s a Greek festival here in San Diego and I try to go for an afternoon and walk around and soak it all in. We used to live in Chicago were there were so many Greeks, and the city had so many amazing Greek restaurants and food

Do you like baklava or have you ever made it?

Fan of Nutella? Having any to celebrate World Nutella Day?

Any recipes you’ve always wanted to try or check off your personal bucket list?

Thanks for the Alexia Foods Gourmet Cooking Prize-Pack Giveaway and The Newlywed Cookbook Giveaway entries

   

111 Responses to “Nutella Chocolate Chip Baklava”

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    Christina @ The Beautiful Balance — February 5, 2013 at 12:50 am

    Is this recipe real?! Am I truly seeing nutella baklava?! I am drooling Averie, this looks unbelievable. I wonder what my grandmother would say if I made this for her (we are Lebanese). She probably would not believe it either. It is one of the first recipes she ever taught me how to make.

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 12:57 am

      Christina, I bet your Lebanese grandma would approve :) It’s crazy-amazing-ridiculous good. And it’s easy! I had never made it til now; no grandma helping me and if I could knock it out in 15 minutes or so with the layers, I know you’d have great success! :)

      Reply

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    Regina @ SpecialtyCakeCreations — February 5, 2013 at 1:27 am

    Anything nutella and chocolate chip filled is a win in my books! I can’t believe all that syrup got absorbed. But then again, I have never made baklava before.

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 2:43 am

      It was pretty amazing but I had a feeling it would happen. The phyllo dough is super porous and dries out like paper so I knew it would be really absorbent!

      Reply

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    Michelle @ Eat Move Balance — February 5, 2013 at 2:15 am

    I hope this doesn’t require that I turn in my foodie card, but I have never really had nutella. I know it’s a hazelnut/chocolate spread, and I’ve had something like that before, but I’ve never actually had the famous nutella. Crazy, right!?! :) Baklava, on the other hand, is wonderful when done right. Great recipe idea, Averie!

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 2:42 am

      As a food blogger, it’s your job to get some Nutella into your belly this week so you can see what you’ve been missing your whole life!!! :)

      Reply

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    sally @ sallys baking addiction — February 5, 2013 at 3:23 am

    OK so I feel like I tell you everyday about a new favorite dessert but I stand firm that baklava is seriously in my top five along with apple pie, apple crisp, and pineapple upside down cake. Anyway Averie – I’m obsessing over this! So many times I say to myself that I will make it (my one friend has a strong greek background and a fab recipe) but I never get around to it. So many spices, so many layers – but seriously, it’s surprisingly easy to make with some patience. And I think the only difference between our tastebuds is nuts. I LOVE nutty baklava so much. But I mean that’s only because I’ve never tried your nutella version yet. I remember one summer my friend made a HUGE tray of traditional baklava and I plopped myself at the table and probably inhaled like 8 pieces and I’m not even exaggerating. I have no self control with it. And yours would no doubt be the same. So sticky, gooey, so many layers, so much chocolate. It looks perfect!

    On my bucket list this year: homemade bagels! We’ll see if they happen. ;)

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 3:53 am

      Baklava is the only dessert I’ll (barely) tolerate nuts in because it just is that way; nuts ARE baklava. Until now, nut-free baklava. However, Nutella is pulverized hazelnuts so really, they’re still there, but just smooth! And Sally this is like yeast bread; so easy once you get in there and do it. And unlike bread which has so many things that can go wrong and takes lots of time to make, this is a 15 min assembly process and really so easy! Messy but easy! I have memories of living in Chicago and going to the Greek diners and eating HUGE pieces of baklava. Like…all the time :)

      Homemade bagels. Good luck sista. The water bath, boiling, etc. Have fun with that one :)

      Reply

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    Diane @ Vintage Zest — February 5, 2013 at 3:35 am

    Wow, I was reading the title for this recipe and I saw Nutella. First thought yum! Then chocolate chip; second thought: ooh! Then baklava: yes!!!

    This combines so many of my favorite things. I’m such a traditionalist when it comes to baklava, but I can imagine that this would be super yummy… I think I need to try this ASAP!

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 3:54 am

      It’s one of those things I loved bending tradition with!

      Reply

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    Alison @ Ingredients, Inc. — February 5, 2013 at 5:09 am

    OMG ALL of these look incredible!

    Reply

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    Heather (Where's the Beach) — February 5, 2013 at 5:14 am

    We have a really big Greek Food Fest here that I’ve never gone to. For some reason it tends to always fall during a weekend we’re busy or out of town or something.

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 9:05 am

      There are certain festivals and events like that here too where we’re consistently gone or busy. But the Greek fest we’re home for!

      Reply

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    jackie @ marin mama cooks — February 5, 2013 at 6:26 am

    Girl, this looks amazing and so sweet and gooey. I also love that there are not any nuts in this as I’m so not a fan of nuts in my sweet either. Ok, you crossed something off your bucket list and I have yet to do so. I still have to make something with yeast and I’ve totally been putting it off! Maybe I will just start with your whole-wheat pizza dough :)

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 9:04 am

      Okay you have to get over this yeast thing. You throw 3 or 4 ingredients in a stand mixer and watch it knead them for 8 minutes. Wait an hour, roll it out. Bake. SO SIMPLE!!! :) Your quinoa breakfast cereal in place of the grapenuts you’re making is about 10x more challenging with more dishes and steps. Not kidding! After you do it you’ll wonder WHAT you were waiting for and then a whole new world will open!!

      And good to know we share the same thoughts on nuts in sweets!

      Reply

      • jackie @ marin mama cooks replied: — February 5th, 2013 at 6:09 pm

        Ok, you are totally cracking me up here and you sound like my mom :) I will get over my wimpy fear and just go for it! xoxo, Jackie

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    Carly @ Snack Therapy — February 5, 2013 at 6:33 am

    Baklava is the best. Nutella is the best. Put them together? Perfection.

    Reply

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    Samantha — February 5, 2013 at 6:38 am

    omg! this looks amazing. and super simple ingredients, which i looove! you’ve done it again!!! :D

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 9:04 am

      Super simple and a short list, too. The best kind of recipe!

      Reply

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    bev @ bevcooks — February 5, 2013 at 6:39 am

    This is absolutely out of this WORLD.

    Reply

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    Eva @ Eva Bakes — February 5, 2013 at 6:52 am

    You had me at Nutella. I’ve always wanted to make my own baklava, but since I don’t like nuts, I’ve been hesitant. Now THIS is a baklava I could definitely try and enjoy! Let me know if you have any extras because I will gladly take them. :)

    Reply

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    Paula — February 5, 2013 at 6:59 am

    I can’t believe this wasn’t a more time consuming recipe–and it definitely looks rich, decadent and sinfully good! I loved the nutella brownie truffle bites, so no doubt I’d love this too. When I was growing up, we had Greek neighbors, so my mom learned how to make Baklava (and some other yummy Greek pastries) from her. I’ve never made it, but I manage to get a piece once or twice a year. I have a food related bucket list item that isn’t a recipe…but it involves frosting! I’d love to take a cake decorating class just for fun some time.

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 9:00 am

      I need to take that cake decorating class right along with you. Pastry bags, tips, and decorating are not something I look forward to mostly because I struggle with being efficient at it and I feel like I’m always wasting gobs and gobs of frosting (which is a crime!)

      And I was pleasantly surprised at how easy this was to make, all things considered!

      Reply

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    Katie — February 5, 2013 at 7:21 am

    The only ONLY time I tolerate nuts in my dessert is with baklava. I can’t eat it anymore, but if I find some homemade, I can’t resist a bite. My old boss, who is Lebanese, used to make tons of it for us at the end of every field season, with hand shelled and crushed pistachios. Pistachios, coincidentally, are really the only nut I like on its own, not in butter form. I LOVE them, actually.

    It’s actually not as sweet as you may think <– Yeah, right. ;)

    I wish they made GF phyllo dough. I loved some spinach pie growing up and there's another greek recipe that uses it that I can't think of right now. I think it has eggplant? Anyway, GREAT looking recipe! (Again.)

    Reply

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    Leah — February 5, 2013 at 7:34 am

    I just made (and posted) my own homemade healthy and Paleo-friendly Nutella recipe so I’m collecting delicious dessert recipes incorporating Nutella! This looks and sounds fantastic – I can’t wait to make it!

    Reply

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    Sydney @ Crepes of Wrath — February 5, 2013 at 7:38 am

    I’ve never made baklava but my husband has asked me to a few times…maybe I will give it a go, now that I’m drooling over these flaky layers of gooey, Nutella goodness!

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 8:55 am

      You guys make the most ridiculous, complicated, amazing bread…this is NOTHING compared to that. The whole things is assembled in like 15 mins!

      Reply

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    Anna @ Crunchy Creamy Sweet — February 5, 2013 at 7:45 am

    I always thought that Baklava was a very indulgent and rich in flavor dessert. And of course all the phyllo layers – what’s not to love! And then you added Nutella and took it to a whole new level of indulgence! Chocoholic’s heaven!

    Reply

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    Bianca @ Confessions of a Chocoholic — February 5, 2013 at 7:49 am

    Oh my gosh! This sounds ridiculously good. You may have outdone yourself :) I love chocolate baklava but would definitely prefer a Nutella version! Awesome job.

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 8:53 am

      With a blog title like yours, this is the perfect recipe for you!

      Reply

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    Jackie @ The Beeroness — February 5, 2013 at 7:58 am

    The first time I had Baklava, it was in a skeevey boat dock in a port town in Greece, and even though I’m sure it was a sub par version, I loved it. Yours looks awesome!

    Reply

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    Ed — February 5, 2013 at 7:58 am

    Dear food god that looks awesome!

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 8:53 am

      Hi Ed – thanks and thanks for popping in! Good to hear from you!

      Reply

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    Annie @Annie's City Kitchen — February 5, 2013 at 8:17 am

    You have totally inspired me to make baklava! Baklava was always one of those things that my brain assumed wasn’t something that I could make in my kitchen. I’m so pumped to give this a try!

    Reply

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    Little Kitchie — February 5, 2013 at 8:46 am

    These look pretty perfect to me! I love using phyllo dough and the fact that this has nutella – SOLD. Happy World Nutella Day! :)

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    Alexandra @ Delicious Knowledge — February 5, 2013 at 9:00 am

    Yum! I’ve never been a huge fan of baklava but those photos look tempting!

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    K — February 5, 2013 at 9:22 am

    ohmygah. i can barely even stand it looking at these pictures. this needs to happen immediately. my fat pants thank you

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 10:49 am

      LOL I know. Between this and all the homemade PB I’ve been making, I have been running extra :)

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    Hayley @ The Domestic Rebel — February 5, 2013 at 9:27 am

    Averie, this baklava is ridiculous but in the best way possible :) look at all of those scrumptious, ooey gooey layers of chocolate and phyllo! I believe I’ve died and went to buttery heaven. Also, that’s so cool that SD has a Greek festival! Sacramento has one every year and I have gone a couple of times.. you can’t get more authentic and delicious Greek food and culture than there! I always make sure to stock up on baklava, but my weakness there are the dolmas and pastitsio! LOVE.

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 10:49 am

      I love going to festivals like that. The authentic food, the people watching, those are what (summer) days and weekends are all about!

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    Meagan @ Scarletta Bakes — February 5, 2013 at 9:36 am

    Yes, indeed. I do love this take on a classic, made better by Nutella! I don’t often work with phyllo dough, but this lovely treat would be just enough to have me making an exception. Ooey, gooey, and delicious for sure! Love it!

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 10:48 am

      I never work with it either. I mean…who does. Unless you have the patience of a saint! I mean for baklava it was fine but I wouldn’t just buy it for the heck of it :)

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    a farmer in the dell — February 5, 2013 at 9:40 am

    Averie you didn’t just do this? I am about to reach through my computer screen and eat a whole plate of nutella baklava. this looks to die for!

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    Becky @ Olives n Wine — February 5, 2013 at 10:18 am

    My husband has been begging (pathetic, isn’t it?? :) ) me to make baklava for him! I love love love that yours involves chocolate chips and nutella. It sounds like a perfect combination!

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 10:48 am

      And Becky it’s so easy! If he’s into baklava, this is a great way to make it. I had never done it and things turned out just fine!

      Reply

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    Laura (Tutti Dolci) — February 5, 2013 at 10:26 am

    Holy sweetness! I think I need about a half dozen of these, please! :)

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    Ari @ Ari's Menu — February 5, 2013 at 10:30 am

    I just can’t get over the way it just glistens under the light! I can see the melty butter shining and wanting to pull me in and never let me go! Also Nutella > nuts any day of the week.

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 10:47 am

      It was soooo glistening it was hard to take pics of. A beautiful problem to have!

      Reply

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    Chung-Ah | Damn Delicious — February 5, 2013 at 11:34 am

    I’m not much of a baklava person but dude, with the nutella, how can I turn it down?!

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    Erin @ The Spiffy Cookie — February 5, 2013 at 11:41 am

    I’m perfectly okay with traditional going straight out the window with this one.

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    Marina@Picnic at Marina — February 5, 2013 at 12:02 pm

    Baklava is way too sweet for my taste. I do love nuts and honey though. For me to have a small piece of baklava I need to be in a mood for a very strong coffee, which doesn’t happened very often. Oh, I know where I could eat baklava with no complains: after a long hike up in the mountains or in a cold Alaskan weather, where each calorie counts to warm you up! :)

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    Jackie — February 5, 2013 at 12:13 pm

    thrilled to discover your blog! I don’t think I’ve ever seen so much mouth-watering sweetness all in one place:)

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 2:46 pm

      Sorry you went into my spam folder but you’re out now!
      And thank you so much for the nice compliment! :)

      Reply

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    Jackie — February 5, 2013 at 12:15 pm

    woah. this looks too good.

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    Emilia — February 5, 2013 at 12:19 pm

    Oh my gosh, this looks so decadent, but oh so delicious! Like you (well, before you made this!), I’ve never made baklava, though it’s always interested me. I’m definitely going to have to try this, though I may wait until I have a small army of friends and family to help demolish it :)

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    The Fillo Factory — February 5, 2013 at 3:31 pm

    Hi Averie,

    We really enjoy your blog and were pleasantly surprised to spot fillo dough while browsing today! Would you mind if we shared one of your pictures — with credit and link, of course — with fans on our Facebook page (http://facebook.com/fillofactory)? Additionally, might you be interested in trying/reviewing/giving away one of our products (such as Organic Whole Wheat or Organic Spelt Fillo Dough, Mini Fillo Shells, etc.) for your readers? Please e-mail to discuss. Regardless, thanks for the tasty recipe and keep up the great work here on your blog!

    Best wishes,
    Sara M.
    The Fillo Factory, Inc.

    Reply

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    Alex — February 5, 2013 at 3:53 pm

    WOW! I never thought to put nutella an chocolate chips into baklava! This looks so good!!!
    My church holds a Greek festival every summer and I always work the food line (free food = YES!!) and get sweets (BAKLAVA AND KATIFAFE)!!
    My grandmother (YiaYia in Greek) used to make baklava for every major holiday/ special event. Now my mother an I have been making it following her recipe and it’s a family tradition! We typically use walnuts for the filling and loads of sugar and honey. *LOVE*

    Dessert of my childhood :)

    Reply

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    ashley - baker by nature — February 5, 2013 at 5:24 pm

    This recipe is like a dream come true! I’m a greek girl, and you totally have my approval on this gorgeously decadent spin! Totally making this.

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 6:24 pm

      Well I take that as high praise and if you do make it, LMK!:)

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    Laura Dembowski — February 5, 2013 at 6:00 pm

    This looks like pure goodness! I love baklava. I never would have thought of making it with anything but nuts. So creative! I’ll have to give it a try with Biscoff.

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    Dorothy @ Crazy for Crust — February 5, 2013 at 6:29 pm

    OMG Averie. Really, that’s all. OMG.

    And…cookie butter baklava. *head exploding*

    Thanks for the shout out!

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 6:32 pm

      You’re welcome and I wish we had both of our baklavas next to each other to do a swap. How fun would that be! :)

      Reply

      • Dorothy @ Crazy for Crust replied: — February 5th, 2013 at 8:01 pm

        Some day I’ll be in San Diego without family obligations and we can make that happen…. :)

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    Jess — February 5, 2013 at 6:33 pm

    Be still my heart. I absolutely love baklava, but this really puts it over the top! I used to work with a woman who grew up in Greece, and she would make giant trays of baklava for the office – it was a total mess to eat those sticky bites during the workday, but who can resist them!?

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 8:34 pm

      Homemade baklava, brought fresh into my office, by a Greek woman…that sounds like a dream come true!!

      Reply

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    Christine (The Raw Project) — February 5, 2013 at 7:11 pm

    Wow, what a creation! This looks amazing!

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    Dana — February 5, 2013 at 7:24 pm

    Wow this looks absolutely amazing! I can’t wait to try it!

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    Stephanie @ Eat. Drink. Love. — February 5, 2013 at 7:35 pm

    This might be the best baklava I have ever seen!!

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    Jennifer @ Peanut Butter and Peppers — February 5, 2013 at 7:59 pm

    I don’t care for the traditional baklava, but your Nutella one! Oh my gosh! It is beautiful!!!!!!!

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    Heather @French Press — February 5, 2013 at 8:11 pm

    I am not a baklava fan at all – I do think it’s the nuts, but this looks amazing – seriously some of the most delicious pics I have seen

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    Loretta | A Finn In The Kitchen — February 5, 2013 at 8:13 pm

    I’ve never had baklava, but I think your non-traditional recipe would be a good place to start! I love when desserts get better as the days go by. Kind of like a little reward for some self-control :)

    Reply

    • Averie @ Averie Cooks replied: — February 5th, 2013 at 8:29 pm

      “Kind of like a little reward for some self-control” = well said! And most times time is not a friend of baked goods, but in this case, no complaints!

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    Amy — February 6, 2013 at 4:33 am

    Okay Averie~ I don’t post often but I check out your recipes every day and food lust and OMG I love baklava and can’t wait to try this one! I am salivating over my tea this am lol. I could see this one becoming a holiday tradition too! Thanks so much for all your inspirations! My Mom follows you now too :)

    Reply

    • Averie @ Averie Cooks replied: — February 6th, 2013 at 9:53 am

      Thanks to both you and your mom for reading and for saying hi and checking in daily! I appreciate it and I hope this does become a holiday recipe (or anytime recipe) for you!

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    Stacy | Wicked Good Kitchen — February 6, 2013 at 5:33 am

    Oh, my stars! Averie, you have definitely created something truly wicked with Nutella and added even MORE chocolate (on top of that) in Baklava! I am such a nut for Baklava (even created Baklava Rugelach recently with a Chocolate Chip Cookie Rugelach variation, LOL) and your recipe and photos look decadent beyond description! Your first bite of buttery-crunchy pastry layers, with gooey chocolate and Nutella bliss, must have had you getting tingles up your spine, LOL! What an awesome treat for the total chocoholic and Nutella freak. M’lady, you RAWK! xoxo P.S. You just made my blogroll for sites I must visit dang near daily to see what kind of trouble you’re up to. Ha!

    Reply

    • Averie @ Averie Cooks replied: — February 6th, 2013 at 9:49 am

      Thanks for the blogroll add and for the nice praise and great comment and for visiting nearly daily!

      Baklava Rugelach recently with a Chocolate Chip Cookie Rugelach variation = WOW! I have wanted to make Rugelach before and boy my husband would be so impressed! and your versions sound amazing!

      And yes that first bite of this baklava was like…spine-tingling good :)

      Reply

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