Chocolate Baklava Recipe

Prep Phyllo Sheets

Thaw the phyllo dough according to package instructions. Once thawed, trim the sheets to fit your baking dish. Keep them covered with a damp towel to prevent drying out.

Prepare Nut Filling

In a food processor, combine finely chopped walnuts, almonds, or pistachios with sugar and cocoa powder. Pulse until the mixture is coarse but well-mixed.

Layer Phyllo Sheets

Brush melted butter on the bottom of your baking dish. Place the first phyllo sheet in the dish, brush with butter, and repeat the process for about 8-10 layers.

Add Nut Filling

Spread a thin layer of the nut mixture over the phyllo layers. Repeat the process of layering phyllo sheets and nut filling until you use up the nuts, finishing with a top layer of 8-10 buttered phyllo sheets.

Cut and Bake

Using a sharp knife, cut the layered baklava into diamond or square shapes. Bake in a preheated oven at 350°F (175°C) for about 45-50 minutes, or until golden and crisp.

Prepare Chocolate Syrup

While the baklava bakes, prepare the syrup. In a saucepan, combine sugar, water, honey, and a dash of vanilla extract. Bring to a boil, then reduce heat and simmer for about 10-15 minutes. Stir in melted chocolate until fully incorporated.

Add Syrup and Serve

Once the baklava is baked, remove it from the oven and immediately pour the hot chocolate syrup over it. Allow it to soak for at least 6 hours or overnight before serving.