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Preheat your oven to 350°F (175°C).
Take two sheets of phyllo dough and place them in a baking dish.
Bake the phyllo sheets for 10 minutes.
Melt the butter and generously brush it over the baked phyllo.
Return the dish to the oven and bake for an additional 10 minutes.
In a bowl, mix together 1 cup of sugar, 1 cup of milk, 2 eggs, and a splash of vanilla extract; whisk until the mixture is smooth to create the custard.
Spread the custard evenly over the baked phyllo layers.
Bake again for about 20 to 30 minutes, keeping an eye out for a golden, crispy top.
While the baklava is baking, prepare a simple syrup by heating 0.5 cup of sugar with 0.5 cup of water until the sugar dissolves; let it cool.
Once the baklava is done, drizzle the cooled syrup over it.
Sprinkle chopped pistachios on top and drizzle Nutella over the surface.
Allow the baklava to cool slightly before serving.