NUTELLA BAKLAVA ROLLS

How could something so simple be so decadent??

I love Nutella, and I love baklava. So, it was inevitable for me to create these chocolate hazelnut Nutella baklava rolls. It’s a handful of ingredients, they’re ready in no time, and they are really delicious. Anytime I have leftover phyllo from making a recipe, I use it to make these rolls. I can serve them after dinner or freeze them for a delicious treat later. Sometimes I don’t even use the hazelnuts and syrup. They can really be that easy!

Why you’ll make these often

Buttery, flaky phyllo

Creamy mousse-like Nutella

Crunchy hazelnuts

Sweet, sticky syrup

The easiest and one of the most decadent desserts you can make and have on hand! 

A handful of ingredients

• Nutella -or make your own chocolate hazelnut spread 
• Chopped hazelnuts -toasted
• #4 phyllo pastry -thawed and at room temperature
• ​Unsalted butter -melted

For the syrup:

• Sugar
• Water
• Juice of 1/2 orange -fresh is best

Optional

• Powdered sugar and cocoa powder
• Sliced bananas for serving

Working with phyllo

Working with phyllo is easy if you follow a few tips. First, you’ll find it in your supermarket’s freezer section, and you should keep it frozen until you’re ready to use it. Move it to the refrigerator the night before you make your baklava. Then, set it on the counter to come to room temperature for at least an hour before you’ll work with it. Be sure to leave the phyllo in the package while it’s on the counter so it doesn’t dry out. Remove the phyllo from the package when you’re ready, and store any leftovers refrigerated in plastic for up to a week.

How to make Nutella Baklava Rolls

1. ​Combine all of the syrup ingredients into a small saucepan and bring to a boil.
2. Cook just until the sugar is dissolved and set aside to cool completely.
3. ​Preheat oven to 375 °F, 190 °C
4. Cut the phyllo in half and stack it covered with a slightly damp towel to prevent it from drying out.
5. ​Line a baking tray with parchment paper.
6. ​Brush a sheet of phyllo with melted butter.
7. Place a spoonful of chocolate hazelnut spread about an inch from the bottom of the phyllo and top with some chopped hazelnuts.
8. ​Fold the sides of the phyllo pastry over the filling and brush with some melted butter.
9. Roll up and set on the baking pan.
10. Continue the same process until all of the rolls are complete.
11. Brush the tops of all of the rolls with the remaining melted butter.
12. ​Bake in the preheated oven for 15-20 minutes or until golden all around.
13. ​As soon as the baklava rolls come out of the oven, pour the syrup over them.
14. ​Let them soak in the syrup for 5 minutes, then flip them over.
15. The rolls should cool for about 15-20 minutes before serving.

**Baker’s tip!** Make the syrup up to 3 days ahead and store it in an airtight container in the refrigerator.

Optional topping

If you’d like to cut the sweetness by forgoing the syrup, they aren’t going to taste like baklava. However, you can create a much lighter sweet treat by dusting them with powdered sugar and cocoa powder. Try the decadent baklava version first because it’s definitely my favorite!

Serving

The rolls are so cute that I like to pile them up on a beautiful pedestal or serving tray and sprinkle them with more chopped hazelnuts. It helps let your guests know what’s in them, and it looks pretty. My son thought these would be good served with banana, and guess what? They do! It reminds me of my favorite crepe that’s filled with chocolate hazelnut spread, strawberries, and bananas. So, try serving the rolls with banana slices and strawberries. No one will be disappointed!

More Nutella

• CHOCOLATE HAZELNUT SPREAD (HOMEMADE NUTELLA)
• Chocolate Nutella Cake Slices
• Mini Nutella Filled Donuts (Greek-Cafe Style)
• NUTELLA FUDGE BROWNIES WITH FERRERO ROCHER
• Mini Holiday Pies: Chocolate Hazelnut & Pumpkin Pies