Baklava with Nutella and walnuts

I remember the first time I made this combination. It was already evening, some friends had come over, and I was craving something sweet, but not the classic bakery-style dessert—something quick, with layers. I had a nearly empty jar of Nutella and a forgotten pack of phyllo dough in the fridge (the typical case). So, on a whim, I improvised this Nutella and walnut baklava recipe. It turned into a mess in the kitchen, but also the strangest and tastiest baklava I had ever made. The first time, I burned the syrup because I got caught up in conversation and forgot it on the stove, but I redid everything, and I've been obsessed with the combination ever since. I've kept testing it with slight adjustments until I reached the version that truly satisfies me. Don’t expect any magazine-worthy aesthetics, but the taste is just right, especially for those craving authentic sweetness.

Let me quickly share a couple of useful tips. If you move quickly and don’t get caught up reading novels between steps (like I sometimes do), it takes about 1 hour to 1 hour and 15 minutes, including cleanup. The portions are for about 16 hearty pieces, not thin strips. If you have an older oven that doesn’t bake evenly, add 5 minutes at the end. It’s not hard, but you need to be careful not to dry out the layers too much and not to skip the step of toasting the walnuts.

Why have I ended up making this often? Simple: it saves you from any hassle when you have guests and want to impress without struggling with elaborate desserts. Plus, it’s good the next day, even better—and I think everyone appreciates this combination of crunch, butter, chocolate, and aromatic syrup. The walnuts add substance, Nutella takes everything to a modern level (let’s be honest—we all have a weakness), and the syrup with almonds and honey ties it all together. If you don’t like it too sweet, you can adjust the syrup. Rarely does it last until the third day at my place because it’s a hit, especially with coffee. It even works for breakfast—don’t laugh—I’ve tried it with Greek yogurt.

Ingredients—just the right amount for a standard tray (about 28x38 cm), yielding 16 satisfying pieces. Here’s what you need and why:

1 pack of phyllo dough—about 400g (needed for the layers that hold everything together; if too thick, they dry out; if too thin, be careful not to tear them while brushing)
1 pack of butter (200g, of which you melt all but not use it all, so the baklava doesn’t float; I use about 180g; the butter is the base for the layers, making them flaky and golden)
1 jar of Nutella (350g, you need about three-quarters—if you use it all, it turns out a bit too sweet for me, but you can adjust to your taste)
300g walnut kernels (toast and crush them as finely as you like—this gives the crunch and base flavor)
For the syrup: 1 liter of water, 150g sugar (I reduced it from 200g; too sweet isn’t my thing), 200g honey (the honey adds flavor and binds everything together), 1 small bottle of almond essence (don’t skip this; without it, you miss that "something")
These are the basic ingredients. You shouldn’t need anything complicated, but make sure the dough is fresh (not dry, as they will tear and you'll end up with pie in the tray).

Now, let me explain exactly how I do it, step by step, including the little quirks I've encountered along the way.

1. I start with the walnuts. I preheat the oven to 170°C and spread the walnuts on a tray, without oil or paper, directly. I leave them for about 7-8 minutes until I smell that distinct roasted walnut aroma—don’t leave them unattended, as they can burn quickly (I’ve lost many walnuts this way). I take them out, let them cool for two minutes, then put them in a clean towel and rub them to remove the skins (not all, but as much as possible). I crush the walnuts—I prefer to leave them a bit larger, not powdery. I put them in a bag and roll a rolling pin over them a few times; I don’t bother with a food processor. Once done, I set them aside.

2. Next, I prepare the Nutella cream. Stubborn as I am, I’ve never mixed it in a processor—I take a spatula, put the Nutella in a bowl, and while it’s still soft, I pour it over the crushed walnuts. I mix well, but not too much, so it doesn’t turn into a paste. It should be thick enough not to run when spreading on the layers, but not solid. If it’s too hard (especially in winter), I place the bowl over a steaming pot for a few seconds, but don’t make it liquid! For those who want an even smoother cream, you can add a bit of sweet cream (I don’t, but that option exists).

3. I melt the butter, but I don’t let it smoke. If you put overheated butter on the layers, it will create holes. I pour it into a cup and let it cool for 3-4 minutes.

4. Now comes the meticulous but somehow pleasant part: layers, brush, cream, more layers. I take the dough out of the fridge just before using it (otherwise, it dries out and tears). I grease the tray with a little melted butter—very important, or else it sticks. Then I place the first layer. It sometimes annoys me how quickly they dry out, so I cover the ones sitting aside with a lightly damp towel. I put about 4-5 layers on top of each other, brushing each with butter. After this layer, I spread the first half of the Nutella and walnut cream—gently, without pulling too hard, because if I tear the layers, the filling spills into the tray. I follow with another 4-5 layers, each brushed with butter. The remaining cream goes on top in the same way. For the last layers (another 4-5, depending on thickness), again, each brushed with butter, and on top, I generously brush with the remaining butter. If you want, you can sprinkle a little brown sugar on top for a nice finish.

5. Cutting—it’s not just aesthetic; it’s essential, or else the syrup won’t soak in properly. Cut with a very sharp knife, directly in the tray, into square or diamond-shaped pieces, as large as you want. I make 16, as I find them a suitable size.

6. I place the tray in the preheated oven at 180°C, on the middle rack. I don’t open the door for the first 20 minutes, or the layers will sink. At 25 minutes, I check for the first time—it should be golden-brown, not dark brown. Depending on the oven, it can take between 25 and 35 minutes. If you see it browning too quickly on top and not done underneath, you can place a piece of baking paper on top in the last minutes.

7. While the baklava is in the oven, I make the syrup—and here, you don’t need to rush. In a large pot, I put 1 liter of water and 150g of sugar. I let it simmer over medium heat until the sugar is completely dissolved and starts to boil. I let it boil for another 8-10 minutes, no longer, so it doesn’t turn into caramel. I take the pot off the heat, add the almond essence and honey, and stir continuously, but carefully, as the honey shouldn’t boil. If you add the honey too early, it loses its flavor and foams.

8. When the baklava is nicely browned, I take the tray out, let it sit for 2-3 minutes, then slowly pour the syrup over the entire surface using a ladle, focusing on the cuts. It’s important for the baklava to be hot and the syrup at room temperature (not the other way around), or else the layers will become soggy or, conversely, remain dry. Then I put the tray back in the turned-off (but warm) oven, with the door slightly ajar, for another 10 minutes.

9. Once out, I let it cool for at least an hour (if you can resist), then I take the pieces out with a wide spatula, place them on a plate or platter, and if I feel fancy, I sprinkle some crushed walnuts on top.

Tips, variations, and serving ideas

Practical tips:
Don’t skip the step of toasting the walnuts—it changes the flavor completely; if you use them raw, it will taste bland.
Make sure to brush each layer; otherwise, it will come out dry, and after pouring the syrup, everything will stick together instead of being separate layers.
Don’t boil the honey with the syrup—the flavors disappear, and the syrup becomes weird in texture.
The baklava is better after sitting in the fridge for 6-8 hours; don’t eat it immediately, even though the temptation is strong.
If you want it to be “lighter” (meaning not as heavy), you can halve the amount of butter, but the layers will be a bit crunchier, not soft.
Be careful when cutting—a bad knife creates a disaster; it crumbles all over.
Don’t pour all the syrup at once; otherwise, the base can get “drowned” and remain too wet.

Substitutions and adaptations:
Butter can be replaced with clarified butter or even coconut oil (for a dairy-free version), but the taste won’t be the same.
Classic phyllo dough cannot be completely replaced, but I’ve tried using gluten-free sheets—they need to be brushed much better, or else they crack and absorb too much syrup, but it’s okay for those with intolerances.
Walnuts can be substituted with hazelnuts, almonds, or pistachios, even a mix—this gives a different flavor but works the same.
Nutella can be swapped with any chocolate spread (dairy-free or plant-based for vegans), but pay attention to the texture—it should be spreadable, not hard.
The sugar in the syrup can be reduced or even replaced with brown sugar or completely with honey, but then it becomes slightly bitter.
For a diet version, you can reduce the butter and sugar, but the baklava won’t be as flaky. Gluten-free is the hardest, but special sheets can be found.
Almond essence is optional; vanilla or orange can work if you prefer, but almonds are the most suitable.

Variations:
You can add cinnamon or cardamom to the syrup for a more exotic flavor (I don’t, but I know people who do).
The cream can also receive a bit of grated orange zest if you want something fresher.
You can also try combinations with white chocolate, but in moderation, as it quickly becomes too sweet.
For those wanting something richer, sprinkle raisins or dried fruits between layers—didn’t work for me, but people say it’s good.

Serving ideas:
I like to serve them cold, straight from the fridge, with a strong espresso on the side. Some prefer it with tea, but I say it also works for breakfast, with Greek yogurt on the side, if you want to avoid feeling like you’re eating dessert in the morning. For festive platters, they look nice if you sprinkle chopped pistachios or powdered sugar on top, but honestly, it’s not a must.

Frequently asked questions (even from friends who called me at 11 PM to ask):

1. Can I use homemade dough? Yes, but you need to roll it very thin and keep it covered at all times; otherwise, it dries out and everything turns out tough. Plus, it takes much longer, and the effort is different.

2. Can I make it without walnuts? Theoretically, yes, but you lose all the texture—you can replace it with other types of nuts: hazelnuts, almonds, pistachios, or a mix. Without anything crunchy, it turns out like a chocolate pie.

3. What do I do if the baklava turns out too soft or too dry? If it’s soft, you poured too much syrup or didn’t bake it long enough at the end. If it’s dry, either you didn’t brush the layers enough, or you didn’t add enough syrup, or you didn’t let it soak long enough after baking.

4. How long does it last in the fridge? It lasts without problems for 4-5 days, covered with plastic wrap. In fact, I say it’s better on the second and third day after the syrup has soaked into all the layers. If you feel it has hardened too much, let it sit at room temperature for 20 minutes before eating.

5. Can I freeze the baklava? I’ve tried it twice—it works, but the texture changes slightly; it becomes a bit wetter after thawing. The best way is to freeze it before adding the syrup, then add the syrup after you take it out and gently reheat it.

6. Can I use another type of spread instead of Nutella? Yes, any spread works, including some vegan options or those with more nuts, but be careful with the consistency—if it’s too liquid, it will run and mess up the layers.

Nutritional values (just enough not to scare you, but also not to eat the whole tray):

One piece (if you divide the tray into 16) has about 350-400 kcal, so it’s not a diet dessert, but it’s not an atomic bomb if you don’t overdo it. Carbohydrates are about 45g per piece (due to the dough and honey), fats around 17-20g (from butter, Nutella, and walnuts), protein 4-5g (from nuts and flour). It’s pretty high in sugar and fats, but that gives it that nice texture and satiety. The advantage is that the walnuts bring some omega-3 and fiber, and if you want, you can slightly reduce the sugar in the syrup and the butter. For those watching their figure, two small pieces a week are reasonable. It’s not meant to be eaten daily, but for special occasions, I think it’s okay.

How to store and reheat:

I keep it in the fridge, in a container or covered with plastic wrap, to avoid absorbing odors. It lasts 4-5 days, it doesn’t spoil, but the layers become softer over time (that’s how I like it, to be honest). If you want to reheat them, microwave a portion for 10-15 seconds, no more, or it becomes too soft. For those who prefer it “crunchy,” you can heat it for 5 minutes in the oven at 120°C, but be careful not to dry it out. In hot weather, above 25°C, don’t leave it out overnight, as it can spoil more quickly, especially with all that butter and nuts. If you made too much, portion and freeze the pieces without syrup, as I mentioned earlier, and when you want some, thaw them and drizzle with fresh syrup (or even melted honey with a bit of warm water).

That’s it—the story of a Nutella and walnut baklava that I’ve continually adapted and that saves me from sweet cravings anytime. If you have more questions, leave them in the comments (just kidding, I know people will call me anyway when they get stuck with the layers).

First, I prepare the cream: The walnut kernel is baked slightly in the oven. Using a rolling pin, the baked walnut kernel is crushed. The walnut is mixed with Nutella chocolate cream. The pastry sheets are brushed with butter, then we spread the cream evenly between the sheets. We place the tray with baklava in the oven for about 20-30 minutes. In the meantime, we prepare the syrup: We boil water with sugar and almond essence. After the water has boiled, we turn off the stove and add honey while stirring continuously. We pour the syrup over the baklava when it has turned slightly golden. We turn off the oven and leave the baklava in the oven for a while to absorb the syrup. Once it cools down a bit, it is cut into slices and arranged nicely on a platter or on a flat plate.

 Ingredients: 1 package of pastry sheets, 1 package of butter, 1 jar of Nutella, 300 g of walnut kernels, 200 g of honey, 1 l of water, 150 g of sugar, 1 almond essence.

 Tags:  baklava