Description
Chocolate Baklava is a delightful twist on the classic Middle Eastern dessert. Layers of flaky filo dough are filled with a mixture of chopped nuts and sweet chocolate, then baked to golden perfection and drenched in a fragrant syrup.
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
Instructions
- 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.
Notes
- Keep any leftover Chocolate Baklava in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.
- To reheat, place the baklava in a preheated 300°F (150°C) oven for about 10 minutes.
- If you prefer a nut-free version, substitute the nuts with crushed cookies or graham crackers.
- For a darker flavor, use dark chocolate chips instead of semisweet chocolate.
- You can also freeze Chocolate Baklava for up to 3 months.
- Substitute butter with margarine or plant-based butter if desired.
- If you want a different flavor in the syrup, use maple syrup instead of honey.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 24g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
