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Chocolate Pistachio Baklava

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A decadent twist on classic baklava, this version features buttery layers of phyllo filled with pistachios and chocolate chips, soaked in a rich chocolate syrup and topped with vibrant ground pistachios. Gooey, crisp, and indulgent.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Layer 8 sheets of phyllo dough in the dish, brushing each with melted butter.
  3. Sprinkle a generous layer of ground pistachios and mini chocolate chips.
  4. Repeat layering: 4–5 phyllo sheets (buttered), nuts, and chips until all ingredients are used. Finish with 6–8 sheets of phyllo on top, each brushed with butter.
  5. Cut the baklava into diamonds or squares using a sharp knife.
  6. Bake for 45–50 minutes, or until golden and crisp.
  7. While baking, prepare syrup: In a saucepan, combine water, sugar, cocoa, and lemon juice. Bring to a boil, then reduce to a simmer for 8–10 minutes. Stir in dark chocolate until melted and smooth.
  8. Pour hot syrup over hot baklava immediately after removing it from the oven.
  9. Let sit for at least 4 hours (preferably overnight) to absorb syrup.
  10. Garnish with ground pistachios before serving.

Notes

  • Ensure phyllo sheets are covered with a damp towel while working to prevent drying out.
  • Let baklava sit overnight for optimal flavor and texture.
  • Use high-quality dark chocolate for the richest syrup flavor.

Nutrition

Keywords: chocolate baklava, pistachio dessert, Middle Eastern sweets, chocolate syrup pastry, gourmet baklava

Find it online: https://foodiecara.com/chocolate-pistachio-baklava/