If you’ve ever had baklava, then you know what a special pastry it truly is. In this chocolate baklava, layers and layers of phyllo dough are piled into a pan with walnuts, butter, chocolate chips, and cinnamon. A fabulous honey-citrus syrup is drizzled on top. It’s light and flaky and crisp. The chocolate-nut filling is delicious in this chocolate-themed baklava.
How to work with Phyllo Dough:
Here’s a tip for working with phyllo dough- you don’t want it to dry out. If you get some paper towels wet and wring them dry as much as possible, you can lay them on top of the phyllo to keep it damp. You don’t want to get the phyllo ‘wet,’ but keeping it from drying out will help prevent tearing as you use it.
Ingredients needed:
- phyllo dough
- butter
- walnuts
- miniature semisweet chocolate chips
- granulated white sugar
- ground cinnamon
- lemon juice and zest
- freshly squeezed orange juice
- honey
How to make Chocolate Baklava:
- Butter a half-sheet pan. Layer eight sheets of phyllo in the pan, buttering each sheet before you add the next layer.
- In a bowl, combine the walnuts, chocolate chips, sugar, cinnamon, and lemon zest. Sprinkle 2 cups of that mixture over the phyllo.
- Add four more sheets of phyllo dough on top of the chip mixture, buttering each sheet before you add the next layer. Top that with 2 more cups of the chip mixture.
- Add four more sheets of phyllo dough on top of the chip mixture, buttering each sheet before you add the next layer. Top that with the rest of the chip mixture.
- Top with the rest of the phyllo dough sheets, buttering each sheet before you add the next layer. Drizzle any remaining butter on top.
- Use a sharp knife to cut the baklava into diamonds. Bake for 40 to 50 minutes, until golden brown.
- While the baklava is baking, prepare the syrup. Combine all syrup ingredients in a saucepan, and simmer for 20 minutes. Spoon the syrup over the warm baklava.
- The syrup will sink into the baklava, and a little will be left behind on top of the pastries. Let the baklava cool completely before removing the pieces of chocolate baklava from the pan.
- Chocolate baklava should be stored in an airtight container at room temperature or in the fridge. Storing at room temperature will preserve the crispness. If you like your baklava chewy a bit harder, store it in the refrigerator. Enjoy!
This was an excellent dessert for our Greek dinner party. You can use melted butter to brush onto the phyllo sheets. The advice is to spread it on as thin as you can. Don’t be generous with the butter, or it will be too buttery! It was my first time making baklava, and you will be thrilled with the outcome.
