Description
A twist on classic baklava, this chocolate hazelnut version combines flaky phyllo, a rich chocolate-hazelnut filling, and a honey-vanilla syrup for a decadent, easy dessert.
Ingredients
Scale
1 box (16 oz) Frozen phyllo dough
1 cup (2 sticks) Unsalted butter
2 cups Hazelnuts
1 cup Semi-sweet chocolate chips
1 cup Granulated sugar
1 cup Water
0.5 cup Honey
1 teaspoon Vanilla extract
1 pinch Salt
Instructions
- Pulse hazelnuts in a food processor until finely chopped (not pasty). Mix with chopped chocolate chips in a bowl
- Combine sugar and water in a saucepan; bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat; stir in honey, vanilla, and salt. Let syrup cool completely
- Preheat oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted butter. Unroll phyllo and cover with a damp towel
- Lay one sheet of phyllo in the dish; brush with melted butter. Repeat for 8 sheets. Spread a thin layer of chocolate-hazelnut mixture over the phyllo
- Add 3 more buttered phyllo sheets, then another nut layer. Repeat until filling is used. Top with 8 more buttered phyllo sheets (brushing each)
- Use a sharp knife to cut baklava into diamond or square pieces, cutting all the way through. Bake for 45–50 minutes until golden brow
- Pour the cooled syrup evenly over the hot baklava. Let it sit for at least 4 hours, preferably overnight
Notes
Keep phyllo covered with a damp towel to prevent drying.
Pour syrup while baklava is hot for best absorption.
Use good quality chocolate for richer flavor.
Cut baklava before baking to avoid breaking layers.
Store at room temperature in an airtight container for up to a week. Do not refrigerate.
Freezes well for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
Keywords: chocolate, hazelnut, baklava, phyllo