Chocolate Baklava
Indulge in the rich, decadent fusion of flaky layers and sweet decadence with Chocolate Baklava—a modern spin on the classic Mediterranean dessert. This irresistible treat combines golden, buttery phyllo pastry with a luscious filling of finely chopped walnuts, pistachios, and semi-sweet chocolate chips, all enhanced by a hint of cinnamon and a touch of salt for depth. A warm, honey-infused syrup with vanilla brings the entire dish together, soaking into the crispy layers to create the perfect balance of sweetness and texture. Drizzle it with melted dark chocolate for an extra layer of luxury, making it an eye-catching addition to any dessert table. With easy-to-follow steps, a perfect blend of sweet and nutty flavors, and a crunch that's second to none, this Chocolate Baklava is sure to impress at parties, holidays, or any special occasion.
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Recipe Information
Ingredients
- 16 sheets Phyllo pastry sheets
- 1 cup Unsalted butter, melted
- 1 cup Walnuts, finely chopped
- 1 cup Pistachios, finely chopped
- 1 cup Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 1 cup Water
- 1 cup Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 ounces Dark chocolate for drizzling (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the chopped walnuts, pistachios, chocolate chips, ground cinnamon, and salt until well combined. Set aside.
Using a pastry brush, generously grease a 9x13-inch baking dish with melted butter.
Unroll the phyllo pastry sheets, covering them with a damp towel to prevent them from drying out.
Place one sheet of phyllo pastry in the prepared baking dish and brush it with melted butter. Layer another sheet of phyllo on top and brush it with butter. Repeat until you have 4 sheets layered.
Spread 1/3 of the nut and chocolate mixture evenly over the phyllo layers.
Add another 4-layer stack of phyllo pastry, brushing each layer with butter. Spread another 1/3 of the nut and chocolate mixture on top.
Repeat the process with another 4-layer stack of buttered phyllo and the remaining nut mixture, finishing with a final 4 layers of buttered phyllo on top.
Using a sharp knife, cut the baklava into small diamond or square shapes before baking.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
While the baklava is baking, prepare the syrup by combining the sugar, water, and honey in a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.
Once the baklava finishes baking, remove it from the oven and immediately pour the hot syrup evenly over the entire dish. Let it cool completely at room temperature for the syrup to soak in.
Optional: Melt the dark chocolate and drizzle it over the cooled baklava for an extra touch of decadence.
Serve and enjoy! Store any leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 48.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
