This recipe for Chocolate Baklava is the perfect dessert recipe for a Greek Dinner Party.
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 really 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 if you can keep it from drying out- that will help prevent tearing as you use it.
- phyllo dough
- miniature semisweet chocolate chips
- granulated white sugar
- ground cinnamon
- lemon juice and zest
- freshly squeezed orange juice
How to make Chocolate Baklava:
The complete, printable recipe is at the end of this post.
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 of the 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, either at room temperature or in the fridge. Storing in room temperature will preserve the crispness. If you like your baklava chewy and a bit harder, store it in the refrigerator. Enjoy!
Here are a few more chocolate dessert recipes you might like to try:
- Chocolate Glazed Chocolate Tart
- Molten Chocolate Cake
- Easy Double Chocolate Coca Cola Cake
- Chocolate Mascarpone Brownies
- Chocolate Buttercream Frosting
- One 16-ounce package frozen phyllo dough, thawed
- 1¼ cups (2½ sticks) salted butter, melted
- 16 ounces finely chopped walnuts
- 12 ounces miniature semisweet chocolate chips
- ¾ cup granulated white sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon grated lemon zest
- ¾ cup freshly squeezed orange juice
- ½ cup granulated white sugar
- ½ cup water
- ½ cup honey
- 2 tablespoons freshly squeezed lemon juice
- Preheat oven to 350 degrees F. Butter a 15x10x1-inch baking pan.
PREPARE THE BAKLAVA:
- Layer eight sheets of phyllo dough (one at a time) in the prepared pan, brushing each with butter before adding the next sheet. In a bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over the top layer of phyllo.
- Add four more sheets of phyllo dough (one at a time), brushing each with butter before adding the next. Top with 2 more cups of the nut mixture. Layer and brush four more sheets of dough with butter; top with the remaining nut mixture. Top with the remaining dough, brushing each sheet with butter. Drizzle any remaining butter over top.
- Using a sharp knife, cut the baklava into 1½-inch diamonds. Bake for 40 to 50 minutes or until golden brown.
PREPARE THE SYRUP:
- While the baklava is baking, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce the heat; simmer, uncovered, for 20 minutes. Pour the syrup over the warm baklava. Cool completely in pan on a wire rack before you remove the pieces of baklava from the pan.
- 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 if you can keep it from drying out- that will help prevent tearing as you use it.
This was a great dessert for our Greek dinner party. I used the melted butter to brush onto the phyllo sheets. My 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 I was very happy with the outcome. Yum!
This recipe has been featured in a post on The Recipe Girl blog: Greek Dinner Party- The Desserts.
I am a Greek woman who was taught from an early age from my Yiayia (grandmother j how we made baklava. I would make it to sell in a Greek Bakery. Your recipe sounds delicious, and I’m going to try it, but in the filling, I only add the walnuts, cinnamon, no sugar.
I’m hosting a Greek themed dinner party and this chocolate baklava is on the menu! Can’t wait to try it!
I love baklava, but I’ve never had *chocolate* baklava. What a grand idea!