Depending on the brand, you may need to trim your phyllo sheets to fit the baking dish. Butter the bottom of a deep 9 x 13 baking dish. Place 8 sheets of phyllo dough into the baking dish, brushing melted butter on top of each sheet before placing the next. Make sure the remaining phyllo sheets are covered with a damp cloth during the process. If it is not covered, it will dry out very quickly.
Spread 1/4 cup Nutella on top of the 8th phyllo sheet, then evenly sprinkle 1/2 cup chopped pecans.
Add 6 buttered phyllo sheets, and this time only add 1/2 cup pecans. Then add 6 more buttered phyllo sheets 1/4 cup Nutella and 1/2 cup pecans. Add 6 buttered sheets and 1/2 cup pecans. Add 6 more buttered phyllo sheets, 1/4 cup Nutella and 1/2 cup pecans. Then finish with 8 buttered phyllo sheets and butter the top generously.
If it gets confusing at any point follow this guide:
buttered phyllo sheets, 1/4 cup Nutella, 1/2 cup pecans
buttered phyllo sheets, 1/2 cup pecans
buttered phyllo sheets, 1/4 cup Nutella, 1/2 cup pecans
buttered phyllo sheets, 1/2 cup pecans
buttered phyllo sheets, 1/4 cup Nutella, 1/2 cup pecans
buttered phyllo sheets + butter on top
Cut the the pastry diagonally both ways to form small diamond shapes. Make sure to cut through all the way.
Bake at 350° Fahrenheit for 45-50 minutes or until golden brown.
When you remove the baklava from the oven, immediately pour the syrup evenly over the entire pastry. You should hear it sizzle as the syrup touches the pastry.
Let the baklava sit at room temperature for about 6 hours or overnight before serving. Letting the pastry sit overnight allows the syrup to soften the baked phyllo dough.
Nutrition
Calories: 397kcal | Carbohydrates: 47.8g | Protein: 4.5g | Fat: 21.5g | Saturated Fat: 9.1g | Cholesterol: 24mg | Sodium: 196mg | Fiber: 1.8g | Sugar: 27.4g
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