Sweet, flaky phyllo is filled with a decadent chocolate hazelnut spread and crunchy toasted hazelnuts to create this incredible pie. Chocolate Hazelnut Baklava Pie will become your new favorite dessert! Easy to make, beautiful, and delicious!
- Granulated Sugar
- Vanilla Extract
- Melted Butter
- Phyllo (#4)
- Chocolate Hazelnut Spread or Ganache
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Watch the Video Tutorial
For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon pure vanilla extract
For the Baklava Pie:
- 8 sheets (#4) phyllo, at room temperature
- 4 oz unsalted butter, melted
- 4 oz ground hazelnuts
- 20 oz chocolate hazelnut spread
Preheat the oven to 350 °F, 180 °C.
Make the Syrup:
In a small saucepan, combine the sugar and water and bring to a boil. Mix together until the sugar has dissolved and then remove the pan from the heat. Add the vanilla extract and mix together. Set aside to cool completely.
Make the Baklava Pie:
Grease the inside of a 9.5-10-inch round pie pan with melted butter.
Layer 4 sheets of phyllo into the baking pan. Drizzle melted butter between the sheets and sprinkle about a tablespoon of the ground hazelnuts between the layers as well.
Warm the chocolate hazelnut spread in the microwave for a few seconds so that it is at a pourable consistency.
Pour the chocolate hazelnut spread on top of the top layer of phyllo.
Cover with the remaining 4 sheets of phyllo. Drizzle butter between the sheets.
Gather all of the phyllo that is hanging outside of the pie pan and tuck them into the sides of the pan to create a rustic crust. Brush the top and sides with the remaining butter.
Score the pie into 8 pieces.
Bake on the center rack of the oven for 45-55 minutes or until golden and crisp.
As soon as the pie comes out of the oven, pour the cooled syrup on top and set it aside to cool completely.