Chocolate Baklava

Chocolate Baklava brings a fresh twist to a beloved classic. It’s everything you love about traditional baklava, but with layers of smooth chocolate nestled between crispy phyllo dough, crunchy nuts, and a sweet syrup poured over the top.

Mini chocolate chips, toasted pecans or pistachios, and a hint of honey give each bite plenty of rich depth. Its deep flavors and glossy finish make it right for any celebration, big or small.

This dessert isn’t just a twist on tradition. It’s versatile enough for holidays, weddings, or a simple coffee break, and it always leaves a lasting impression. Serve chocolate baklava to treat your guests or gift it to someone special.

Why You’ll Love This Recipe

• Combination of Flavors: Chocolate baklava combines the rich, sweet taste of chocolate with the traditional flavors of baklava, such as honey, nuts, and spices.
• Texture Contrast: Baklava is known for its crispy, flaky phyllo dough layers, which provide a delightful contrast to the smooth, creamy chocolate.
• Cultural Appeal: Baklava is a beloved dessert in many cultures, particularly in the Middle East and Mediterranean regions. By incorporating chocolate, a universally loved ingredient, chocolate baklava bridges cultural boundaries and appeals to a global audience.
• Versatility: Chocolate baklava can be enjoyed on various occasions, from special celebrations to everyday indulgence. Its versatility makes it a popular choice for dessert lovers.

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Ingredients

• Phyllo Dough: With ultra-thin sheets create the shattering crunch and gorgeous golden layers every great tray needs.
• Mini chocolate chips: These melt into the nuts, creating sleek ribbons of chocolate. Ghirardelli 60% chips are a solid choice for depth with just enough sweetness.
• Nuts: Walnuts are classic for their earthy bite. Pecans add sweetness and a softer crunch. Pistachios give a vivid color and bright flavor. Hazelnuts and almonds can be swapped in for extra depth.
• Cinnamon: It doesn’t just add warmth, it balances the richness of the chocolate and butter.
• Honey: Gives depth and fragrant sweetness that sugar alone can’t match.
• Sugar: Helps the syrup set and prevents it from crystallizing.
• Citrus juice: Orange and lemon juices cut the sweetness and lift the chocolate flavor.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to Make Baklava with Chocolate

Defrost your phyllo pastry sheets in the refrigerator 24 hours before you need them. Pull one of the rolls out of the box and unroll it on the counter. Cover with a piece of plastic wrap.

Then cover with a damp towel so the sheets do not dry out.

Phyllo pastry sheets are very fragile, so you need to handle them as gently as possible. Depending on which brand of phyllo dough sheets that you buy, they may not cover the whole pan. “Fillo” dough sheets will not, so just cut and paste them together to fill the pan as you go.

Don’t worry, it won’t effect how they turn out. The syrup holds everything together.

In a large bowl, mix together pecans, chocolate chips, sugar, and cinnamon. Set aside.

I pulse my pecans in a food processor, but you can chop them by hand if you prefer.

Brush a 15 x 10 x 1-inch baking sheet lightly with melted butter. Preheat oven to 325°F. (177°C)

Layer 8 sheets of phyllo dough on the bottom of the baking sheet brushing each sheet with butter.

Sprinkle 2 cups of filling mixture over the buttered sheets.

I make half of the pan with chocolate and the other half without. This is completely optional, but I will explain how as we go along just in case you would like to do the same.

Top with 4 more sheets of phyllo brushing each sheet with butter. This is a little bit tricky because there is nothing to keep the phyllo sheet in place, it’s sitting on top of nuts and sugar. Just drizzle the butter on and brush the best that you can….it will work, I promise!

Sprinkle with remaining filling mixture and top with remaining phyllo sheets/butter.

Now grab a ruler and some toothpicks. Place toothpicks along the side of baking sheet every 2.5-inches.

Lightly cut across at at an angle between toothpicks forming a diamond pattern.

You don’t want to cut all the way through the baklava, you just want to go down about a 1/4-inch through the top layers.

Don’t worry if your “diamonds” are not perfect, mine never are. Place in the oven and bake for one hour.

See how light and flaky those layers are? While the baklava is baking make the syrup by adding orange juice, water, sugar, honey, and lemon juice to a medium saucepan.

Stir together, bring to a boil, then reduce heat and simmer for 20 minutes. Cool completely.

Remove the baklava from the oven and allow to cool for about 10 minutes, then pour the cooled syrup evenly over the top.

Leave the baklava uncovered at room temperature for several hours (or overnight). The syrup will soak in, the chocolate will settle, and the phyllo will stay crisp on top. Cut through all of the layers to separate before serving.

The house smells sooooo incredibly amazing!! Orange, honey, cinnamon, chocolate, and pecans are an amazing combination. The flaky layers of phyllo take this dessert over the top! Did I mention the butter? Ahhh, pure heaven.

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Tips

• Let frozen phyllo thaw overnight in the fridge. Rushing it on the counter will make sheets stick and tear.
• As you work, cover the stack with a slightly damp towel or plastic wrap. Even a few minutes exposed will dry phyllo out, making it brittle and tough to separate.
• Use melted cultured butter like Kerrygold or Plugra for brushing between layers. It brings a rich flavor and helps sheets bake up crisp.
• Higher cacao (69%–72%) means more cocoa flavor and less sugar. This balances the honey syrup and sweet nuts, keeping flavors grown-up and balanced.
• Don’t pulverize the nuts, use a knife or pulse in a food processor for coarse bits. You want a mix of small chunks for body and crumbs for a tight, lush layer.
• Don’t oversaturate the phyllo with butter, but make sure every sheet has a thin, even coat. This is what bakes up into those crisp, flaky layers that contrast beautifully with gooey chocolate.

Storage

• Room temperature: Store in a sealed container for up to 3 days, baklava stays crisp and flavors intensify overnight.
• Refrigerator: If keeping longer, refrigerate for up to 10 days, though the pastry may soften slightly.
• Freeze for later: Freeze tightly wrapped portions for up to 3 months. Thaw at room temp for a few hours. To revive crispness, pop the thawed baklava in a low oven for a few minutes, just be careful not to dry it out.

Only store chocolate baklava after it’s completely cool and the syrup is fully absorbed. Humid environments or loose wrapping quickly turn it soft.

More Baklava Inspired Recipes

• Baklava Cookies
• Pistachio Baklava Oatmeal
• Baklava Sourdough Cinnamon Rolls

Did you try this recipe? I’d love to see it!
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Enjoy!!