Here’s a Chocolate Baklawa (Baklava) recipe—a rich twist on the classic, combining crisp phyllo, nuts, and chocolate 🍫
Ingredients
Baklawa
- 1 package phyllo dough (about 450 g), thawed
- 1½ cups mixed nuts, finely chopped (pistachios, walnuts, or hazelnuts)
- ¾ cup dark chocolate, finely chopped or mini chips
- ¾ cup unsalted butter, melted
- 2 tbsp cocoa powder (optional, for deeper chocolate flavor)
Syrup
- 1 cup sugar
- ¾ cup water
- 1 tbsp lemon juice
- 1 tbsp honey or glucose syrup (optional)
- 1 tsp vanilla or orange blossom water (optional)
Instructions
- Prepare syrup:
Simmer sugar and water for 10 minutes. Add lemon juice (and honey if using), simmer 2 more minutes. Remove from heat and cool completely. - Make filling:
Mix nuts, chocolate, and cocoa powder (if using). - Assemble:
- Preheat oven to 170°C (340°F).
- Butter a baking pan.
- Layer 8–10 sheets of phyllo, brushing each with butter.
- Spread a thin layer of nut-chocolate filling.
- Add 3–4 buttered phyllo sheets. Repeat until filling is used.
- Finish with 8–10 buttered phyllo sheets on top.
- Cut & bake:
Cut into diamonds or squares. Bake 40–50 minutes until deep golden. - Syrup it:
Pour cold syrup over hot baklawa immediately. Let soak for at least 4 hours (overnight is best).
Tips & Variations
- Use milk chocolate for a sweeter dessert or 70% dark for a richer taste.
- Add a pinch of cinnamon or cardamom to the nut mix.
- Drizzle with melted chocolate once cooled for extra indulgence.
- Best served slightly warm or at room temperature.
If you want a Lebanese, Turkish, or pistachio-only version, or a less-sweet syrup, tell me your preference!
