For the Baklava
- 8 ounces frozen phyllo dough, thawed
- 2 sticks unsalted butter, melted and cooled
- 10 ounces Nutella
- 10 ounces chopped toasted hazelnuts
- Edible gold leaf, for decoration (optional)
For the Spiced Syrup
- 3/ 4 cup granulated sugar
- 1 cup water
- 2 cinnamon sticks
Make the Baklava
Load Nutella into a piping bag with a 1/8" round tip (or a zip-top bag with a corner snipped off).
Preheat oven to 350F degrees.
Using a 9" springform cake pan as a guide, cut the phyllo into a circle. Brush pan with melted butter.
Add one sheet phyllo to pan and brush with a thin coating of melted butter. Repeat with nine more sheets (to make ten total).
Pipe about 1/4 of the Nutella onto the phyllo, then sprinkle with 1/4 of the chopped hazelnuts. Top with more Nutella.
Layer another 5 sheets phyllo, brushing with butter as before. Pipe another layer Nutella and another sprinkle of hazelnuts. Top with remaining Nutella.
Layer remaining phyllo (don't forget the butter!) Look at the recipe photo for reference and score a star design in the surface of phyllo. Score the circle into 4 quadrants with a very sharp knife or even a new crafting razor. Working one quadrant at a time, make one cut down the middle, then another cut 1" to the left and another cut 1" to the right. Starting about 1.5" down from the tip of the quadrant, make two cuts at a 45 degree angle, bisecting the existing cuts to create a parallelogram shape.
Bake for 1 hour, rotating pan halfway through, until golden brown.
Meanwhile, make the spiced syrup.
Bring sugar, water, and cinnamon sticks to a simmer in a medium saucepan over medium heat. Cook for 15 minutes, then remove from heat and allow to steep until ready to use.
While baklava is still hot, carefully retrace scored cuts with a sharp knife to cut all the way through to the bottom. Douse baklava in spiced syrup and allow to cool for at least one hour before removing the outer ring and topping with edible gold leaf, if using.