Chocolate Baklava
A modern and irresistible twist on the classic Middle Eastern dessert. This Chocolate Baklava features layers of buttery phyllo dough, rich cocoa-infused nuts, and sweet honey-orange syrup for a crowd-pleasing treat.
Ingredients
For the Nut Filling:
- 1 cup finely chopped walnuts
- 1/2 cup finely chopped almonds
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
For the Phyllo Dough:
- 1 pound phyllo dough thawed
- 1 cup unsalted butter melted
For the Syrup:
- 1 cup honey
- 1/2 cup water
- 1/4 cup orange juice
- 1 lemon peel thinly sliced
- 1 cinnamon stick
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Combine all nut filling ingredients in a bowl.
- Brush a sheet of phyllo dough with melted butter and lay it flat in the pan. Repeat with 4-5 sheets, layering and brushing with butter in between.
- Sprinkle half the nut filling over the phyllo dough. Top with another 4-5 sheets of buttered phyllo.
- Add the remaining nut filling and cover with another 4-5 sheets of buttered phyllo. Brush the top sheet with butter.
- Score the baklava into diamond shapes with a sharp knife.
- Bake for 45-50 minutes, or until golden brown and crispy.
- While the baklava bakes, prepare the syrup. Combine honey, water, orange juice, lemon peel, and cinnamon stick in a saucepan. Bring the mixture to a boiling point, then decrease the heat and let it simmer for a duration of 10 minutes.
- Remove cinnamon stick and lemon peel. Pour the hot syrup over the warm baklava, allowing it to soak in.
- Let cool completely before serving.