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.