Chocolate baklava is the kind of dessert that feels fancy and oddly familiar at the same time. It takes the classic layered, nutty pastry we love and threads in Nutella for a rich, silky chocolate-hazelnut lift. The result is crisp, buttery phyllo, crunchy toasted nuts, and just enough honey syrup to glue everything together without turning it soggy.

I’ve tested this version until the layers came out perfect and the syrup behaved. The technique is straightforward: toast the nuts, soften the Nutella, layer buttered phyllo with chocolate and nuts, bake until deep golden, then pour warm honey syrup on hot pastry. Follow the steps and you’ll get clean cuts, even layers, and a reliably moist but crisp finish.

Below I walk through what to buy, the exact ingredient list and step-by-step method, common mistakes and fixes, seasonal serving ideas, storage tips, and a few small habits that make the difference between good baklava and a great one.

Ingredients

½ cup hazelnuts (toasted) — provides a toasty, nutty backbone and pairs naturally with Nutella; pulse coarsely for texture.
½ cup pistachios (toasted) — adds color and a bright, slightly sweet note; keep some larger bits for crunch.
½ cup almonds (toasted) — neutral, crunchy filler that helps balance the blend; chop to match other nuts.
½ cup walnuts (toasted) — adds a soft, buttery crunch and depth; remove any large bitter pieces.
½ teaspoon cinnamon (ground) — warms the nut mix subtly; don’t overdo it—this is a background note.
¼ teaspoon salt — lifts sweetness and deepens flavor; use the specified amount.
1 cup Nutella — the chocolate-hazelnut layer; warm it so it spreads easily between phyllo stacks.
½ cup butter (unsalted, melted) — what keeps phyllo crisp and golden; brush every sheet lightly.
24 sheets Phyllo pastry ((14×9-inch), thawed according to package instructions) — delicate sheets form the layers; keep them covered so they don’t dry out.
½ cup water — part of the simple honey syrup that soaks into the layers.
¾ cup honey — the syrup’s sweet component; it mixes with water and a cinnamon stick for aroma.
1 cinnamon stick — infuses the syrup; remove and discard before pouring over the baklava.

What to Buy

Buy good-quality Nutella (or another chocolate-hazelnut spread) because it’s front-and-center in every bite. Fresh phyllo sheets make a huge difference—look for the brand you trust and thaw according to package directions so they stay pliable.

Grab a mix of nuts as listed; if stores sell mixed baklava or ‘turkish’ nut blends, don’t substitute—you want the specific textures: hazelnut, pistachio, almond, walnut. Unsalted butter gives you control over salt; measure and melt it before starting. And pick up a cinnamon stick and good honey for the syrup—pure honey gives cleaner flavor than heavily processed blends.

How to Prepare (Chocolate Baklava)

Preheat oven to 350°F (175°C). Lightly brush a 13×9-inch baking dish with some of the melted butter to grease it.
If your nuts are not already toasted, spread them in a single layer on a baking sheet and toast in the oven a few minutes until fragrant, watching carefully so they do not burn. Let cool.
Place the toasted hazelnuts, pistachios, almonds, and walnuts in a food processor and pulse a few times until the nuts are finely chopped but not ground to a powder. Transfer to a bowl.
Stir the 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt into the chopped nuts. Set the nut mixture aside.
Microwave the 1 cup Nutella for about 30 seconds on high (or until softened) so it is easily spreadable. Stir briefly.
Unroll the 24 sheets phyllo and keep them covered with a damp kitchen towel while you work so they do not dry out.
Working one sheet at a time in the prepared baking dish: lay one phyllo sheet in the pan and brush it lightly and evenly with melted butter. Repeat until you have layered 6 buttered phyllo sheets.
Drizzle about 1/3 cup of the warmed Nutella over the 6 buttered sheets and spread gently and evenly with an offset spatula or the back of a spoon. Sprinkle 1/3 of the nut mixture evenly over the Nutella.
Repeat steps 7–8 two more times: layer 6 buttered phyllo sheets, spread about 1/3 cup Nutella, and sprinkle another 1/3 of the nuts; then again layer 6 buttered sheets, 1/3 cup Nutella, and the final 1/3 of the nuts.
Finish by layering the remaining 6 phyllo sheets on top, brushing each sheet lightly with melted butter as you layer. Press the assembled baklava gently and evenly into the pan.
Using a very sharp knife, cut the unbaked baklava into 24 equal pieces (for example, a 6 × 4 grid) or into diamond shapes, cutting all the way through to the bottom of the pan.
Bake in the preheated oven for about 35 minutes, or until the phyllo is deep golden brown and crisp at the edges.
While the baklava bakes, make the syrup: combine 1/2 cup water, 3/4 cup honey, and the 1 cinnamon stick in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer gently for 5–7 minutes. Remove from heat and keep warm. Remove and discard the cinnamon stick before using.
As soon as you remove the baklava from the oven, drizzle the warm honey syrup evenly over the hot baklava, pouring slowly so the syrup soaks in.
Let the baklava cool completely in the pan on a wire rack (about 2 hours) so the syrup is absorbed and the layers set. Serve at room temperature.

The Upside of Chocolate Baklava

This version brings chocolate into a dessert that’s traditionally honey-forward. The Nutella layer makes each bite decadently familiar—like combining a favorite spread with a celebratory pastry. It’s impressive to serve: visually layered, aromatic, and crunchy.

It’s also forgiving. If you keep the phyllo covered and heat the spread, the assembly is quick. The baked tray stores well and slices into tidy portions, which makes it excellent for holiday platters and gifting.

Ingredient Flex Options

Stick to the nut mix for the intended texture and flavor profile, but you can adjust proportions slightly if one nut is more available to you. If you prefer one nut over another, increase that variety by a few tablespoons—just keep the total nut volume the same.

If Nutella isn’t your thing, use another chocolate-hazelnut spread of comparable sweetness; the spread functions primarily as a rich, melty middle layer. For a less sweet syrup, reduce honey by a small amount and add a teaspoon of lemon juice—this will slightly change the flavor but can help balance the sweetness.

Equipment & Tools

Essential tools: 13×9-inch baking dish, a pastry brush (for the butter), a food processor (for chopping nuts evenly), an offset spatula or back of a spoon (to spread the Nutella), a very sharp knife (for clean cuts through phyllo), and a small saucepan for the honey syrup. A damp kitchen towel to keep phyllo from drying is a small but crucial item.

Things That Go Wrong

Soggy baklava: this usually means the syrup was too hot or too much syrup was added at once. Pour slowly and let the hot pastry absorb it gradually. Also, make sure the baklava is fully baked and crisp before you add syrup.

Burnt or brittle phyllo: brushes that smear too much butter or oven hotspots can cause burning. Brush each sheet lightly and rotate the pan halfway through baking if your oven runs hot on one side.

Uneven cuts and crumbling layers: use a very sharp knife and cut all the way through before baking; cutting after baking is much harder and causes tearing.

Spring–Summer–Fall–Winter Ideas

Spring: serve thin slices with a few fresh berries on the side to add brightness and cut the richness.

Summer: cut small squares and pair with a scoop of vanilla or pistachio ice cream for a cool contrast.

Fall: add a pinch more cinnamon to the nut mix and serve with strong coffee or espresso—perfect for cozy gatherings.

Winter: offer alongside spiced tea or mulled wine; the warm honey notes pair beautifully with winter spices.

Little Things that Matter

Keep phyllo covered with a damp towel while you work—there’s no faster way to wreck your layers than drying sheets. Warm, softened Nutella spreads smoothly and prevents tearing when you level it over phyllo. When brushing butter, aim for a thin, even coat—too much makes the layers oily, too little makes them dry and unevenly browned.

Cutting before baking sets clean lines, so measure and mark lightly if you want precise portions. Pour syrup slowly and evenly; use a ladle and move methodically across the surface so every piece gets syrup without puddling.

Storage Pro Tips

Cool completely before covering—this keeps the syrup from sweating and makes the pastry stay crisp. Stored in an airtight container at room temperature, Chocolate Baklava keeps well for about 3–5 days. If you need longer storage, wrap tightly and refrigerate for up to two weeks, though the phyllo will soften slightly in the fridge.

To revive some crunch after refrigeration, let the slices come to room temperature and pop them into a 300°F oven for 5–7 minutes on a baking sheet—watch closely so they don’t brown further.

Ask the Chef

Q: Can I make this ahead? A: Yes. Bake and syrup the tray the day before and let it rest at room temperature overnight so the syrup sets. Avoid refrigerating unless you need to store longer.

Q: How do I keep the top shiny? A: Drizzling syrup while the baklava is hot keeps the top glossy as it absorbs. Avoid overpouring or the sheen can become sticky instead of glossy.

Q: Can I halve the recipe? A: Yes. Reduce all ingredients proportionally and use a smaller pan; baking time may be slightly less—watch for deep golden color.

Save & Share

If you try this Chocolate Baklava, take a photo of the cross-section showing those layers and tag it when you share. It’s the kind of dessert that sparks curiosity and makes a table feel special. Bookmark this method—once you get comfortable with the layering rhythm, you’ll find it becomes a reliable showstopper for holidays and dinner parties.

Happy baking—keep the phyllo covered, warm the Nutella, and pour the syrup slowly. Small habits make a big difference.

Print Recipe Save it for later

Chocolate Baklava

A chocolate twist on classic baklava using Nutella, a mixture of toasted nuts, and a honey syrup poured over crisp phyllo layers.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Servings: 24 servings

Ingredients

1/2 cuphazelnuts toasted
1/2 cuppistachios toasted
1/2 cupalmonds toasted
1/2 cupwalnuts toasted
1/2 teaspooncinnamon ground
1/4 teaspoonsalt
1 cupNutella
1/2 cupbutter unsalted, melted
24 sheetsPhyllo pastry (14×9-inch, thawed according to package instructions)
1/2 cupwater
3/4 cuphoney
1 cinnamon stick

Instructions

Preheat oven to 350°F (175°C). Lightly brush a 13×9-inch baking dish with some of the melted butter to grease it.
If your nuts are not already toasted, spread them in a single layer on a baking sheet and toast in the oven a few minutes until fragrant, watching carefully so they do not burn. Let cool.
Place the toasted hazelnuts, pistachios, almonds, and walnuts in a food processor and pulse a few times until the nuts are finely chopped but not ground to a powder. Transfer to a bowl.
Stir the 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt into the chopped nuts. Set the nut mixture aside.
Microwave the 1 cup Nutella for about 30 seconds on high (or until softened) so it is easily spreadable. Stir briefly.
Unroll the 24 sheets phyllo and keep them covered with a damp kitchen towel while you work so they do not dry out.
Working one sheet at a time in the prepared baking dish: lay one phyllo sheet in the pan and brush it lightly and evenly with melted butter. Repeat until you have layered 6 buttered phyllo sheets.
Drizzle about 1/3 cup of the warmed Nutella over the 6 buttered sheets and spread gently and evenly with an offset spatula or the back of a spoon. Sprinkle 1/3 of the nut mixture evenly over the Nutella.
Repeat steps 7–8 two more times: layer 6 buttered phyllo sheets, spread about 1/3 cup Nutella, and sprinkle another 1/3 of the nuts; then again layer 6 buttered sheets, 1/3 cup Nutella, and the final 1/3 of the nuts.
Finish by layering the remaining 6 phyllo sheets on top, brushing each sheet lightly with melted butter as you layer. Press the assembled baklava gently and evenly into the pan.
Using a very sharp knife, cut the unbaked baklava into 24 equal pieces (for example, a 6 × 4 grid) or into diamond shapes, cutting all the way through to the bottom of the pan.
Bake in the preheated oven for about 35 minutes, or until the phyllo is deep golden brown and crisp at the edges.
While the baklava bakes, make the syrup: combine 1/2 cup water, 3/4 cup honey, and the 1 cinnamon stick in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer gently for 5–7 minutes. Remove from heat and keep warm. Remove and discard the cinnamon stick before using.
As soon as you remove the baklava from the oven, drizzle the warm honey syrup evenly over the hot baklava, pouring slowly so the syrup soaks in.
Let the baklava cool completely in the pan on a wire rack (about 2 hours) so the syrup is absorbed and the layers set. Serve at room temperature.

Equipment

13x9-inch baking dish
Baking Sheet
Food Processor
offset spatula or spoon
Sharp Knife
Small Saucepan
Wire Rack
microwave or heat source for Nutella

Notes

To thaw out the phyllo pastry I usually take it out of the freezer the night before, and thaw it out in the fridge over night. About an hour or two before using it, I place it on the counter to bring it to room temperature.
The secret to crispy layers of phyllo is brushing each layer with butter or oil. This helps them crisp up when baked. Phyllo is extremely thin and delicate, and needs to be handled with care. Only work with one sheet at a time, and cover the rest with a clean damp towel, this will prevent them from drying out.
Baklava will last for at least a week, stored in an airtight container in the fridge so feel free to make it a few days ahead. You may even find that the flavors co-mingle even better that way.
Baklava freezes beautifully which is lucky for us! It will keep for3 monthsif wrapped securely in plastic wrap or stored in an airtight container. When ready to eat allow it to thaw for 4 – 5 hours or overnight in the fridge.