Islak Baklava
Islak Baklava, a luxurious twist on the classic Turkish dessert, marries rich layers of buttery phyllo dough with finely chopped pistachios and a decadent cocoa-infused syrup. This "wet baklava" dazzles with its unique combination of textures and flavors: a crisp golden exterior soaked in silky chocolate syrup, offering a perfect harmony of sweetness and nuttiness. With a prep time of just 45 minutes and an overnight soak for maximum indulgence, this recipe is ideal for elevating your dessert table or impressing guests. Whether enjoyed warm or chilled, Islak Baklava is a show-stopping treat that's sure to satisfy any craving for chocolate and pistachio desserts. Perfect for holidays or special occasions, this irresistible dessert is a must-try for baklava lovers seeking a modern flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Phyllo dough
- 250 grams Unsalted butter
- 300 grams Pistachios, finely chopped
- 400 grams Granulated sugar
- 300 milliliters Water
- 20 grams Cocoa powder
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 180°C (350°F).
Melt the unsalted butter slowly in a pan over low heat. Skim off any foam and let it cool to room temperature.
Brush the bottom and sides of a 30x40 cm (12x16 inch) baking tray with some of the melted butter.
Place one sheet of phyllo dough in the tray. Brush it lightly with butter. Repeat this process for half of the phyllo sheets, ensuring each layer is brushed with butter.
Evenly spread the chopped pistachios over the buttered phyllo layers.
Layer the remaining phyllo sheets over the pistachios, continuing to brush each sheet with butter.
Using a sharp knife, carefully cut the assembled baklava into desired shapes, such as squares or diamonds.
Pour any remaining melted butter over the top.
Bake in the preheated oven for 50 to 60 minutes or until the baklava is golden brown and the layers appear crisp.
While the baklava is baking, prepare the cocoa syrup. In a medium saucepan, combine granulated sugar, water, and cocoa powder. Stir well and bring to a boil over medium heat.
Reduce heat and let the mixture simmer for 15 minutes, stirring occasionally.
Add lemon juice to the syrup and mix well. Remove from heat and let the syrup cool to room temperature.
Once the baklava is baked, remove it from the oven and immediately pour the cooled cocoa syrup evenly over the hot baklava.
Allow the baklava to soak in the syrup for at least 4 hours, or preferably overnight, before serving.
Nutrition Facts
Calories |
6530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.2 g | 480% | |
| Saturated Fat | 142.7 g | 714% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 767.2 g | 279% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 422.5 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3864 mg | 82% | |
*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.
