Nutella Phyllo Triangles (Greek Bakery Style)

Crispy, flaky, and filled with rich chocolate-hazelnut spread, these Nutella-Filled Phyllo Triangles are a modern twist on classic baklava. Layers of buttery phyllo are brushed with Nutella, sprinkled with finely chopped nuts, folded into triangles, baked until golden, and finished with a drizzle of sweet syrup. Inspired by the pastries at Veneti bakery in Greece, they’re an irresistible treat for coffee or dessert.

A friend of mine on Instagram told me I had to try and then recreate these. So, when I visited my family in Crete this summer, it was definitely on my list of “to-dos.” Even though I’ve made Nutella baklava before in the roll form, I never had it with the Nutella spread between the layers of phyllo or wrapped in triangles. Doing it this way is a little finicky, but totally worth it, so make an extra batch for the freezer. I’m excited to share it.

Why will we make these instead of rolled chocolate baklava?

Sticky, sweet, warm

Cinnamon, honey syrup.

What do I need to make Nutella phyllo triangles?

Phyllo pastry -thaw in the refrigerator overnight, then place the package on the counter about an hour before using to allow it to come to room temperature.

Nutella -or another chocolate-hazelnut spread. My easy, homemade chocolate-hazelnut spread would make these even better!

Hazelnuts -finely chopped hazelnuts pair beautifully with Nutella, but walnuts or pistachios also work well. Use just a light sprinkle so the chocolate flavor shines.

Unsalted butter -heat until melted, then use a pastry brush to drizzle and brush it over the phyllo to help crisp it.

What’s in the syrup?

Granulated sugar -simple syrup begins with melting sweet sugar in water to give thick sweetness.

Water -helps the sugar melt without toasting and creates the perfect consistency.

Honey -I love the combination of cinnamon, phyllo, and honey, and you may have guessed it… Greek honey is my favorite.

Cinnamon stick -adds the deep, warm sweetness that complements the nutty, Nutella phyllo triangles.

Pure vanilla extract rounds out the flavor of the honey-cinnamon syrup for the best flavor.

How do I prepare the syrup?

In a saucepan, combine sugar, water, honey, cinnamon stick, and lemon peel. Bring to a boil, then reduce the heat and simmer for 8–10 minutes. Remove from heat and set aside to cool completely. Discard lemon peel and cinnamon stick before using.

What’s the best way to prepare the pan?

Heat oven to 350°F (180 °C). Line a baking tray with parchment paper.

How do I assemble the Nutella phyllo triangles?

Warm the spread until it is thin and spreadable. Transferring some to a piping bag will make it easier to spread onto the phyllo and will make less of a mess. Place one sheet of phyllo on a clean and dry work surface. Brush lightly with butter. Drizzle some chocolate spread on top and gently spread it to the edges of the phyllo. It will not cover the entire sheet, and if the phyllo is breaking, stop spreading the chocolate as it will melt in the oven and spread enough. Sprinkle a light layer of the ground walnuts on top. Fold the sheet into thirds (the long way-see video). Place a teaspoon of Nutella at the bottom of the phyllo strip, then fold it into a triangle (see video).

How long do I bake Nutella phyllo triangles?

Arrange triangles seam-side down on the prepared tray. Brush tops with butter and bake 20–25 minutes, or until golden brown and crisp.

How do I finish the triangles?

Remove from oven and immediately drizzle cooled syrup over the hot triangles. Let it stand for 30 minutes to soak lightly.

What’s the best way to serve my Nutella Phyllo Triangles?

Best enjoyed warm or at room temperature, with coffee or Greek-style espresso. My mom always says, “Never go anywhere empty-handed,” and the best gifts are homemade. So, these would be perfect for a dinner party.

What can I do to make them quickly?

The syrup can be prepared 2–3 days ahead and stored in the refrigerator. Bring to room temperature before drizzling over pastries. The triangles can be assembled up to 1 day in advance. Keep them covered in the fridge, well wrapped in plastic so the phyllo doesn’t dry out. Then, bake as directed.

Can I freeze chocolate baklava?

• Unbaked: Assemble the triangles, place them on a tray in a single layer, and freeze until solid. Transfer to freezer bags or airtight containers and store up to 2 months. Bake directly from frozen at 350 °F (180 °C) for 25–30 minutes, until golden. Drizzle with cooled syrup after baking.
• Baked: You can also freeze the baked triangles (without syrup). Wrap well and freeze up to 1 month. Reheat in a 325 °F (165 °C) oven until warm, then drizzle with syrup.

What’s the best way to store these?

Store baked pastries (after adding syrup) in an airtight container at room temperature for 3–4 days. For the crispiest texture, keep them uncovered for the first few hours so the phyllo doesn’t soften too quickly.

Do you have more chocolate hazelnut recipes?

For the Pastry

• 1 lb (450 g) phyllo pastry, thawed
• 33 oz (950g) Nutella (or other chocolate-hazelnut spread)
• 1/2 cup finely chopped hazelnuts, walnuts, or pistachios (light sprinkle per layer)
• 4 oz/ 133g unsalted butter, melted

For the Syrup

• 1 cup granulated sugar
• 3/4 cup water
• 1/4 cup honey
• 1 cinnamon stick
• 1 teaspoon pure vanilla extract

Make-Ahead

The triangles can be assembled up to 1 day in advance. Keep them covered in the refrigerator, well-wrapped with plastic so the phyllo doesn’t dry out. Bake as directed.

Freezer Instructions

Storage