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
- Combine all of the syrup ingredients into a small saucepan and bring to a boil.
- Cook just until the sugar is dissolved and set aside to cool completely.
- Preheat oven to 375 °F, 190 °C
- Cut the phyllo in half and stack it covered with a slightly damp towel to prevent it from drying out.
- Line a baking tray with parchment paper.
- Brush a sheet of phyllo with melted butter.
- Place a spoonful of chocolate hazelnut spread about an inch from the bottom of the phyllo and top with some chopped hazelnuts.
- Fold the sides of the phyllo pastry over the filling and brush with some melted butter.
- Roll up and set on the baking pan.
- Continue the same process until all of the rolls are complete.
- Brush the tops of all of the rolls with the remaining melted butter.
- Bake in the preheated oven for 15-20 minutes or until golden all around.
- As soon as the baklava rolls come out of the oven, pour the syrup over them.
- Let them soak in the syrup for 5 minutes, then flip them over.
- 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
Nutella Baklava Rolls with Hazelnuts
These Nutella baklava rolls combine buttery, flaky phyllo with creamy chocolate hazelnut spread and crunchy toasted hazelnuts. The golden rolls are soaked in a simple orange syrup for an easy, decadent twist on traditional Greek baklava. Serve them with sliced bananas, fresh strawberries, or a dusting of cocoa and powdered sugar.
Ingredients
For the Baklava Rolls:
- 1 cup chocolate hazelnut spread
- ½ cup toasted chopped hazelnuts
- 5 sheets phyllo, thawed and at room temperature
- ¼ pound unsalted butter, melted
For the Syrup:
- ½ cup sugar
- ¼ cup water
- Juice of ½ orange
For Serving:
- Sliced bananas
Optional:
- Powdered sugar
- Cocoa powder
Instructions
Prepare the Syrup: Combine the sugar, water, and orange juice in a small saucepan. Stir well and bring to a boil.
Cook just until the sugar has dissolved. Remove the syrup from the heat and set it aside to cool completely.
Prepare the Phyllo: Preheat the oven to 375°F (190°C).
Line a baking tray with parchment paper.
Cut the phyllo sheets in half and stack them. Keep the phyllo covered with a slightly damp kitchen towel to prevent it from drying out.
Assemble the Baklava Rolls: Place one half-sheet of phyllo on your work surface and brush it with melted butter.
Place a spoonful of chocolate hazelnut spread approximately 1 inch from the bottom of the phyllo. Top it with some of the chopped hazelnuts.
Fold the sides of the phyllo over the filling and brush them with melted butter.
Roll the phyllo around the filling and place the roll on the prepared baking tray.
Continue assembling the rolls until all the phyllo has been used.
Brush the tops of the rolls with the remaining melted butter.
Bake the Rolls: Bake for 15–20 minutes or until golden all around.
Add the Syrup: As soon as the baklava rolls come out of the oven, pour the cooled syrup over them.
Let the rolls soak in the syrup for 5 minutes and then turn them over.
Allow the rolls to cool for approximately 15–20 minutes before serving.
Serve: If you are not soaking the rolls in syrup, dust them with powdered sugar and cocoa powder.
Serve the rolls warm with sliced bananas. Enjoy!
Notes
Working with Phyllo: Thaw the phyllo in the refrigerator overnight. Leave it sealed in its packaging and bring it to room temperature for at least 1 hour before using it.
Keep the Phyllo Covered: Phyllo dries out quickly. Keep the sheets covered with a slightly damp kitchen towel while assembling the rolls.
Leftover Phyllo: Wrap leftover phyllo tightly in plastic and refrigerate it for up to 1 week.
Make-Ahead Syrup: The syrup can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator.
Without Syrup: For a lighter dessert, skip the syrup and dust the baked rolls with powdered sugar and cocoa powder. The rolls will not have the traditional baklava texture without the syrup.
Serving Suggestions: Serve with sliced bananas and strawberries or garnish with additional chopped toasted hazelnuts.
Storage: These rolls taste best freshly made or prepared 1 day ahead. Store them covered in the refrigerator.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Hi Dimitra. How can I store the Chocolate Rolls. Will they stay in a tin in a cool place for a few days. Will be making for Christmas. Thank you 🎄🎄🎄Merry Christmas
Marguerite
They taste best made fresh or a day ahead of serving them They may be stored in the refrigerator 🙂 Merry Christmas!!