Chocolate Baklava With Pecans or Walnuts

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A plate with three pieces of baklava sits next to a baking dish of sliced baklava. Walnuts and chopped nuts are on the table, along with a spoon, all on a checkered cloth.

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Chocolate Baklava With Pecans or Walnuts

This Chocolate Baklava recipe turns the classic Greek dessert into a pure chocolate treat. Flaky phyllo layers combine with toasted pecans and mini chocolate chips for an unforgettable treat.

Prep Time30

Cook Time25

Total Time55

Servings: pieces

Calories: 829kcal

Author: Melissa Griffiths

Ingredients

For the Syrup:

1 cup sugar
½ cup water
¼ cup honey

For the Filling:

1 ½ cups pecans or walnuts toasted and finely chopped
¼ cup sugar
½ cup mini semi sweet chocolate chips

For the Phyllo:

1 cup unsalted butter
24 sheets frozen phyllo (or filo) dough thawed in the refrigerator overnight

Instructions

Combine all syrup ingredients in a medium saucepan. Bring to a boil over medium heat. Boil for 5 minutes. Remove from heat and allow to cool.
Melt butter in the microwave or on the stove. Once melted skim any milky substance off the top. Pour clear portion of butter into a separate container. Discard remaining milky substance at the bottom.
Heat oven to 350°F.
Unroll phyllo onto cutting board. Cut dough to fit in 13x9 inch pan.
Cover any phyllo you aren't working with, with large dry towel.
Brush bottom of 13x9 inch pan with melted butter. Lay 1 sheet of phyllo dough in pan. Brush phyllo with butter.
Repeat with 11 more sheets of phyllo (so 12 layers of butter and phyllo on the bottom).
In a small bowl mix together the nuts, sugar, and mini chocolate chips for the filling. Evenly sprinkle filling onto phyllo in the bottom of the pan.
Top with remaining phyllo, brushing butter in between each layer as before.
Cut baklava into squares or diamonds, cutting all the way to the bottom ( about 1 ½ inch pieces).
Bake 25 minutes until golden brown.
Remove the pan from the oven.
Immediately pour cooled syrup evenly over the baked baklava.
Cool completely before serving.

Notes

Serving Size: Each piece is quite rich due to the butter, nuts, and chocolate, so smaller portions are often preferred.

Seasonal Variations: Consider adding orange zest to the syrup during winter months or a touch of espresso powder to the chocolate chips for a mocha twist.

Pan Preparation: Lightly buttering the pan edges in addition to the bottom helps prevent sticking and makes removal easier. Using a light-colored metal pan promotes even browning better than dark or glass pans for this particular recipe.

Leftover Phyllo: Extra phyllo sheets can be refrozen for future use or turned into quick appetizer cups by pressing into muffin tins and baking until crispy.

Nutrition