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Chocolate Baklava

This Chocolate Baklava is an irresistible twist on a classic! Rich chocolate, toasted nuts, and flaky phyllo layers come together in a heavenly dessert.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Mediterranean
Keyword: Baklava, Chocolate, Easy, Make Ahead, Nutella, Nuts
Servings: 8 servings

Ingredients

  • 1 cup toasted hazelnuts
  • 1 cup toasted pistachios
  • 1 cup toasted almonds
  • 1 cup toasted walnuts
  • 1 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1 cup Nutella
  • 1 cup unsalted butter melted
  • 24 sheets phyllo pastry (14x9-inch), thawed according to package instructions
  • 1 cup water
  • 1 cup honey
  • 1 cinnamon stick

Instructions

  • In a food processor, combine the toasted hazelnuts, pistachios, almonds, and walnuts. Add the ground cinnamon and salt. Pulse until the nuts are finely chopped but not completely ground into a powder. Set aside.
  • Preheat your oven to 350°F (175°C). This will ensure that your baklava bakes evenly.
  • Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out. Lay one sheet in your baking dish and brush it generously with melted butter. Repeat this process, layering and buttering at least 8 sheets.
  • Spread half of the nut mixture evenly over the buttered phyllo layers. Drizzle half of the Nutella over the nuts for an extra chocolatey layer.
  • Layer more phyllo sheets (about 8 more), brushing each with melted butter. Repeat the process with the remaining nut mixture and Nutella, topping with another layer of phyllo sheets.
  • Using a sharp knife, carefully cut the baklava into diamond shapes or squares, making sure to cut through all the layers.
  • Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and crisp.
  • While the baklava is baking, combine the water, honey, and cinnamon stick in a saucepan. Bring to a boil, then reduce to a simmer for about 10-15 minutes. Remove the cinnamon stick and let the syrup cool.
  • Once baked, remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot baklava. Allow it to absorb the syrup for at least 30 minutes before serving.

Equipment

  • Baking Dish
  • Pastry brush
  • Sharp Knife
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Food Processor
  • Saucepan

Notes

  • Store leftover baklava in an airtight container in the refrigerator for up to one week.
  • Freeze baklava for up to three months, well wrapped to prevent freezer burn.
  • Reheat baklava in a preheated oven at 350°F (175°C) for about 10 minutes before serving.