Super Crispy Quick Chocolate Baklava
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- Rectangular baking pan
INGREDIENTS
- 2 5×5 inch phyllo dough sheets
- 1 beaten egg for brushing
- ½ cup crushed pistachios for topping
Filling:
- Your favorite chocolate spread
- ½ cup walnuts
- ½ cup pecans
- ½ cup almonds
- ½ cup toasted hazelnuts
- ½ cup pistachios
- â…“ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon lemon zest
Syrup:
- ½ cup your preferred sweetener
- ½ cup water
- 1 tablespoon honey
- 1 tablespoon lemon juice
INSTRUCTIONS
- Preheat the oven to 320°F (160°C).
- Divide the phyllo dough sheets into 20 rectangles or squares of uniform size. Chop/grind the nuts and almonds to a coarse texture and mix together with the sugar, cinnamon, and lemon zest.
- Place 10 rectangles of phyllo dough in a baking pan lined with parchment paper. Spread with chocolate and sprinkle the nut mixture, pressing it down firmly. Spread another layer of phyllo dough with chocolate spread and place it over the first layer with the chocolate side facing down.
- Brush the dough with the beaten egg, sprinkle sugar and crushed pistachios (or sesame seeds), and bake until the dough achieves a beautiful brown color.
- Place the syrup ingredients in a small pan or saucepan and boil for 3 minutes over high heat, then reduce for about 20 more minutes or until the syrup thickens. Immediately after the cake comes out of the oven, pour the syrup over the entire cake.
MY NOTES
FAQ
Can I use store bought phyllo dough?
Certainly, store-bought phyllo dough is a convenient option for this recipe. Make sure to follow the package instructions for thawing before use. Its thin, delicate layers are perfect for creating the signature flaky texture of chocolate baklava. Using store-bought phyllo dough saves time and effort, allowing you to focus on the delicious filling and flavors.
How long do I bake the chocolate baklava?
Bake until the phyllo dough achieves a beautiful brown color. Baking times may vary, but it can take anytime between 20-40 minutes, depends on your oven.
How do I store the baklava?
Store in an airtight container at room temperature for several days. If you’re looking for extended freshness, refrigeration is recommended. This will help maintain its flavor and texture. Before serving, allow the baklava to come to room temperature to ensure you enjoy its full, delightful taste.
Can I make chocolate baklava ahead of time?
Absolutely, you can prepare this recipe in advance. However, for the best results, it’s advised to add the syrup just before serving. This ensures that the baklava retains its crispiness and delectable taste. So, go ahead and plan ahead while keeping that final touch of syrup for the perfect moment of enjoyment.
Where did baklava come from?
Baklava traces its origins back to ancient civilizations, reflecting a rich culinary history. Its precise birthplace is debated, with claims in various regions such as the Middle East, Mediterranean, and Central Asia. The earliest known ancestor is believed to be a simple mixture of wheat and honey enjoyed by the Assyrians around 8th century BC. As cultures mingled and traded along the Silk Road, the pastry evolved, adopting layers of dough and nuts. With the Byzantine and Ottoman empires, baklava reached its intricate, flaky form.
