Name: Chocolate Baklava
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 1 package filo dough (about 20 sheets); 1 cup unsalted butter, melted; 1 cup walnuts, finely chopped; 1 cup pistachios, finely chopped; 1 cup semisweet chocolate chips; 1 teaspoon ground cinnamon; 1 cup water; 1 cup granulated sugar; 1 tablespoon honey; 1 teaspoon vanilla extract; 1 teaspoon lemon juice

Why You’ll Love This Recipe

This Chocolate Baklava takes the traditional flavors of baklava and gives them a chocolatey upgrade. The crispy layers of filo dough pair perfectly with the sweet and nutty filling, while the gooey chocolate adds an irresistible richness. The syrup that soaks into the pastry creates a sticky-sweet finish, making every bite an experience to savor. Whether you’re a fan of classic baklava or simply love chocolate, this dessert is a guaranteed crowd-pleaser.

Ingredients

1 package filo dough (about 20 sheets)
1 cup unsalted butter, melted
1 cup walnuts, finely chopped
1 cup pistachios, finely chopped
1 cup semisweet chocolate chips
1 teaspoon ground cinnamon
1 cup water
1 cup granulated sugar
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish with some of the melted butter.
Lay the first sheet of filo dough in the dish, brushing it with butter. Repeat with about 8 more sheets, buttering each sheet as you go.
In a bowl, mix together the chopped walnuts, pistachios, chocolate chips, and ground cinnamon.
Spread a thin layer of the nut and chocolate mixture over the filo dough.
Continue layering 5 more sheets of filo dough, buttering each one, then add another layer of the nut and chocolate mixture.
Repeat until all the filo dough and filling have been used, ending with a top layer of filo dough (about 8 sheets).
Using a sharp knife, cut the baklava into squares or diamond shapes.
Bake in the preheated oven for 30-40 minutes, or until the baklava is golden and crispy.
While the baklava is baking, prepare the syrup. In a small saucepan, combine water, sugar, honey, vanilla extract, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes until the syrup thickens slightly.
Once the baklava is done baking, remove it from the oven and pour the hot syrup evenly over the top.
Allow the baklava to cool completely in the pan before serving.

Servings and Timing

Servings: 12-16
Total time: 1 hour 10 minutes (includes 40 minutes of baking time)
Prep time: 30 minutes
Cook time: 40 minutes

Variations

Nut-Free: If you have a nut allergy or prefer a nut-free version, you can skip the walnuts and pistachios and use crushed cookies or graham crackers for the filling.
Dark Chocolate: Use dark chocolate instead of semisweet chocolate chips for a more intense chocolate flavor.
Spices: Add a pinch of ground cardamom or nutmeg to the filling for a unique twist on the classic recipe.

Storage/Reheating

Storage: Keep any leftover Chocolate Baklava in an airtight container at room temperature for up to 1 week. It can also be stored in the refrigerator for up to 2 weeks.
Reheating: To reheat, place the baklava in a preheated 300°F (150°C) oven for about 10 minutes to warm it through. You can also enjoy it cold straight from the container.

FAQs

1. Can I make Chocolate Baklava ahead of time?

Yes, Chocolate Baklava can be made a day or two ahead. Just store it in an airtight container, and it will stay fresh and delicious.

2. What type of nuts can I use in this recipe?

While walnuts and pistachios are the traditional nuts in baklava, you can use any nuts you prefer, such as almonds or hazelnuts.

3. Can I use store-bought chocolate instead of chips?

Yes, you can chop up any type of chocolate bar into small pieces if you prefer that over using chocolate chips.

4. Can I freeze Chocolate Baklava?

Yes, you can freeze Chocolate Baklava. After it cools, store it in an airtight container or wrap it tightly in plastic wrap and aluminum foil. It will stay fresh in the freezer for up to 3 months.

5. Can I substitute the butter with something else?

You can substitute the butter with margarine or a plant-based butter substitute, but keep in mind that this may alter the flavor slightly.

6. What can I use as a syrup alternative?

If you don’t want to use honey, you can replace it with maple syrup for a different flavor profile.

7. Is Chocolate Baklava gluten-free?

No, traditional baklava is made with filo dough, which contains gluten. If you need a gluten-free option, look for gluten-free filo dough.

8. Can I make this recipe without filo dough?

If you can’t find filo dough, you could try making your own pastry, but it will require a different preparation and cooking time.

9. How do I know when the baklava is done baking?

The baklava should be golden brown and crisp on the top. You can also check by inserting a toothpick or fork into the pastry – it should come out clean.

10. Can I make Chocolate Baklava without cinnamon?

Yes, if you don’t like cinnamon or want to skip it, you can omit it from the recipe. The baklava will still be delicious without it.

Conclusion

Chocolate Baklava is a luxurious dessert that combines the traditional elements of baklava with the rich indulgence of chocolate. Whether you’re serving it at a special occasion or just craving something sweet, this recipe is sure to impress. With its flaky layers, gooey chocolate filling, and sweet syrup, every bite is a true treat!