I am a sucker for crispy sweet pastries like baklava that are loaded with nuts. But when you add Nutella to it, it just turns this classic into an out of this world dessert. And that’s what this chocolate baklava is. Crispy, sweet, chocolatey, and nutty. Baklava is surprisingly easy to make. Most of the work is in the assembly so don’t be afraid to test this recipe out, no matter your skill level. While it may take a bit of time to assemble, the end result is worth all the wait.
What Is Baklava?
Baklava is one of my favorite desserts. It originates in the Middle East and it’s a rich, decadent, sweet and delicious dessert. We’re talking irresistible layers of phyllo pastry filled with chopped nuts and sweetened and held together with a honey syrup. This one gets a decadent twist with the addition of Nutella.
What Is Phyllo?
Not to be confused with puff pastry, phyllo (also known as filo) is a very thin unleavened Middle Eastern dough that is used in pastries like baklava. When cooked it crisps up and forms airy little layers that just melt in your mouth when eaten.
Ingredients
Nuts – Almonds, hazelnuts, pistachios and walnuts. Hazelnut spread – I used Nutella today but feel free to use whichever brand you prefer. Salt – We always want to make sure we add salt to our desserts, believe me the flavor won’t develop properly otherwise! Butter – Unsalted to control our sodium and melted. Phyllo pastry – Thawed according to package instructions.
Syrup
Honey – The base of our sauce, believe me you’ll want to use honey for this recipe! Cinnamon stick – We will cook this in our syrup to gently flavor our syrup, if ground is all you have on hand substitute 1/2 a teaspoon. Water – To thin out our sauce so that it is absorbed be all our crispy phyllo.
Let’s Talk Nuts
I used 4 different kinds of nuts here, but you don’t need to. I chose almonds, hazelnuts, pistachios and walnuts for a rich filling full of complexity and flavor. You want to make sure you toast them all first if they aren’t already roasted, and then just chop them in a food processor. You’ll need about 2 cups of nuts altogether, so if you choose to only use walnuts and pistachios for example, just use a cup of each.
How To Make Chocolate Baklava
Filling
Assembly
Syrup
Tips For Using Phyllo Pastry
Phyllo pastry can be quite intimidating and frustrating to work with because it dries out and tears quickly. However with a couple simple tricks, you’ll have nothing to worry about.
What Else Can I Use In My Baklava Filling?
Feel free to have some fun with this dessert, all it needs is nuts + something sweet to really create a stellar filling.
Apricots Crushed graham crackers Orange rind (to cook in the syrup) Clarified melted butter Cloves
Tips For Making The Best Baklava
The question remains, can you eat just one piece?Try some other variations of baklava like a traditional Baklava, or my Pistachio Baklava!
Leftovers
This chocolate baklava will last for at least a week, stored in an airtight container in the fridge so feel free to make it a few days ahead. You may even find that the flavors co-mingle even better that way.
Freezer
Baklava freezes beautifully which is lucky for us! It will keep for 3 months if wrapped securely in plastic wrap or stored in an airtight container. When ready to eat allow it to thaw for 4 – 5 hours or overnight in the fridge.
More Delicious Desserts To Try:
Spanakopita Chicken Phyllo Triangles Baklava Pistachio Baklava Spinach Feta Wreath Mushroom And Leek Strudel Chocolate Fudge Apple Strudel Chocolate Swiss Roll Fudge
