Chocolate Baklava Recipe

Name: Chocolate Baklava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup honey; 1/2 cup water; 1 (3-inch) cinnamon stick; 1 cup hazelnut-chocolate spread (such as Nutella); 1/2 cup toasted hazelnuts, coarsely chopped; 1/2 cup roasted pistachios, coarsely chopped; 1/3 cup blanched toasted almonds, coarsely chopped; 1/3 cup toasted walnuts, coarsely chopped; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; Cooking spray; 24 (14 x 9-inch) sheets frozen phyllo dough, thawed; 1/2 cup butter, melted

Servings: persons

3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup hazelnut-chocolate spread (such as Nutella)
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup roasted pistachios, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
24 (14 x 9-inch) sheets frozen phyllo dough, thawed
1/2 cup butter, melted

1
Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230u00b0 (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
2
Preheat oven to 350u00b0.
3
Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and next 5 ingredients (through salt). Lightly coat a 13 x 9-inch glass or ceramic baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.
4
Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350u00b0 for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.
5
Because phyllo sheets are thin and delicate, handle with care so you won't tear the sheets. Keep the sheets you are not working with covered so it won't dry out.
6
This recipe was updated for the November, 2012 25th anniversary issue.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup honey, 1/2 cup water, 1 (3-inch) cinnamon stick, 1 cup hazelnut-chocolate spread (such as Nutella), and more.

Yes, Chocolate Baklava falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Baklava

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