This fusion dessert combines the flaky, honey-drizzled layers of traditional baklava with creamy dark chocolate and rich buttered pistachios for an impressive treat. Ideal for holidays, parties and showing off to guests, this baklava combines crunch, sweetness and a touch of salt in every bite. Bonus: The recipe is easier than you might think!
Ingredients
Phyllo Layers:
- 1 package phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted (or, for a vegan twist, coconut oil)
- ¼ tsp salt
Nut-Chocolate Filling:
- Chopped pistachios, for garnishing
- 1 cup dark chocolate chips or finely chopped dark chocolate
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp cardamom (optional)
Honey Syrup:
- 1 cup honey
- ½ cup water
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp orange blossom water (lessen for child)
- Pinch of flaky sea salt
Instructions
Prep the Filling:
- In a bowl, combine the pistachios, chocolate, sugar, cinnamon and cardamom. Set aside.
Layer the Phyllo:
- Directions Step 1 Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
- Lay 8 to 10 sheets of phyllo in the dish, brushing each with butter. Spread ⅓ of the nut-chocolate mixture evenly over the phyllo.
- Repeat layers: 4–5 buttered phyllo sheets, then nut filling, until all filling is used (total (3 layers). Layer 8–10 buttered sheets of phyllo on top.
Cut & Bake:
- Cut the baklava into diamonds or squares with a sharp knife. Bake for 35–45 minutes until golden and crisp.
Make the Syrup:
- During the baking time, in a saucepan, mix honey, water, sugar, lemon juice and vanilla. Bring to a simmer, and cook for 10 minutes, stirring until the mixture thickens. Add orange blossom water and sea salt and stir. Let cool slightly.
Soak & Serve:
- Drizzle warm syrup evenly over hot baklava. Cool completely (preferably overnight) to soak in the syrup.
Tips & Variations
🌱As vegan: Use syrup based on coconut oil and maple syrup.
🍊 Citrus Zing: Stir orange zest into the syrup or the nut filling.
🌶️ Spiced Up: Stir a pinch of chili powder into the chocolate for heat.
🍯 Lighter Syrup: Cut sugar by ¼ cup and add a splash of bourbon.
🚫 Nut Swap: Use almonds or walnuts instead of pistachios.
Serving & Storage
- Serve: Top with crushed pistachios, chocolate shavings or edible rose petals. Serve alongside Turkish coffee or vanilla ice cream!
- Store: In an airtight container at room temperature for up to 2 weeks (if you can make it last that long!).
Final Thoughts
This pistachio chocolate baklava is a contemporary take on a classic favorite — crispy phyllo, oozy chocolate and perfumy nuts bathed in fragrant syrup make it unforgettable. Don’t let the layers intimidate you; patience pays off with this crowd pleaser!
Tried it? Have fun and don’t forget to share your baklava with #NuttyChocolateMagic! 🎉✨