Chocolate Pistachio Baklava is a decadent twist on the classic Middle Eastern pastry, blending layers of buttery phyllo with finely ground pistachios and a touch of rich chocolate. Finished with a luscious cocoa syrup and a sprinkling of ground pistachios, this dessert is crispy, gooey, and indulgent—perfect for special occasions or whenever you’re craving something extraordinary.

Why You’ll Love This Recipe

This chocolate-infused version of baklava brings a luxurious depth to the beloved traditional sweet. Here’s why you’ll enjoy every bite:

• The perfect balance of crunchy layers and gooey syrup
• Rich, nutty flavor enhanced with chocolate notes
• Elegant presentation for celebrations or gifting
• Make-ahead friendly—it tastes even better the next day
• A modern take on a timeless dessert

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Baklava:

• 1 package phyllo dough, thawed
• 1 cup unsalted butter, melted
• 1 ½ cups finely ground pistachios
• ½ cup mini dark chocolate chips (optional)

For the Chocolate Syrup:

• ½ cup water
• ½ cup sugar
• 2 tablespoons cocoa powder
• ¼ cup dark chocolate, chopped
• 1 tablespoon lemon juice

Topping:

• 2 tablespoons ground pistachios (for garnish)

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with some of the melted butter.
2. Layer 8 sheets of phyllo dough in the bottom of the dish, brushing each sheet lightly with melted butter.
3. Sprinkle a generous layer of ground pistachios and a portion of the chocolate chips, if using.
4. Continue layering: add 4 to 5 sheets of phyllo (buttering each), then more pistachios and chips. Repeat until all filling is used.
5. Finish with 6 to 8 sheets of phyllo on top, brushing each with butter, including the final sheet.
6. Using a sharp knife, cut the assembled baklava into diamonds or squares.
7. Bake for 45–50 minutes, or until golden brown and crisp on top.
8. While the baklava bakes, make the syrup: In a saucepan, combine water, sugar, cocoa powder, and lemon juice. Bring to a boil, then lower heat and simmer for 8–10 minutes. Stir in the chopped chocolate until fully melted and smooth.
9. Once baklava is out of the oven, immediately pour the hot syrup over the hot baklava, ensuring it soaks into the cuts.
10. Let it rest for at least 4 hours, or preferably overnight, to absorb the syrup fully.
11. Before serving, garnish with ground pistachios.

Servings and Timing

Servings: 24 pieces
Prep Time: 25 minutes
Cook Time: 50 minutes
Resting Time: 4 hours minimum (overnight preferred)
Total Time: Approximately 5 hours 15 minutes (including resting)

Variations

• Nut Mixture: Combine pistachios with walnuts or hazelnuts for a deeper nutty flavor.
• Orange or Rose Water: Add a splash to the syrup for a floral or citrusy aroma.
• White Chocolate Drizzle: Drizzle with melted white chocolate for a visual and flavorful contrast.
• Spice it Up: Add a pinch of cinnamon or cardamom to the nut mixture for warmth.
• Vegan Option: Use plant-based butter and vegan phyllo dough.

Storage/Reheating

Storage: Store at room temperature, covered loosely with foil or parchment paper, for up to 5 days. It can also be refrigerated for longer shelf life but may lose some crispness.

Reheating: Not required, as baklava is typically served at room temperature. If preferred warm, heat briefly in a low oven (275°F / 135°C) for 5–10 minutes.

FAQs

Can I use store-bought phyllo dough?

Yes, store-bought phyllo dough works perfectly. Be sure to thaw it in the refrigerator overnight and handle it carefully to prevent tearing.

How thin should the phyllo sheets be?

Use standard #4 or #7 thickness phyllo dough. Thinner sheets create a crispier texture, which is ideal for baklava.

Do I have to use chocolate chips?

No, they are optional. The chocolate syrup provides plenty of chocolate flavor on its own.

Why does baklava need to rest before serving?

Resting allows the syrup to fully absorb into the layers, enhancing both flavor and texture.

Can I freeze chocolate baklava?

Yes. Freeze after baking and cooling but before adding the syrup. Thaw and reheat in the oven, then pour the syrup over before serving.

What type of pistachios should I use?

Use unsalted, shelled pistachios and grind them finely for best results. Avoid pre-salted or roasted varieties for optimal flavor.

Is this recipe overly sweet?

This version strikes a balanced sweetness, especially with the bitterness of dark chocolate. However, you can reduce the sugar slightly if preferred.

Can I make baklava in advance?

Yes, baklava is best when made a day ahead to allow the syrup to absorb. It also stores well for several days.

How do I prevent the phyllo from drying out while assembling?

Cover the phyllo sheets with a lightly damp towel while working to keep them pliable and prevent cracking.

Can I use other nuts instead of pistachios?

Yes, walnuts, almonds, or hazelnuts are all great alternatives or additions to the pistachio base.

Conclusion

Chocolate Pistachio Baklava is a luxurious and modern take on a beloved traditional dessert. With its crisp, buttery layers, rich pistachio filling, and indulgent chocolate syrup, it’s an unforgettable treat that’s as impressive as it is delicious. Whether for a festive occasion or a weekend indulgence, this baklava brings bold flavor and elegant charm to any table.

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