Chocolate Baklava

"I love chocolate, and I ADORE baklava, and this is a sublime combination of the two. It involves a little work, so I make this for very special occasions."
photo by Maria G. photo by Maria G.
photo by Maria G.
Ready In:
1hr 45mins
50 pieces




  • In a small skillet, melt butter over low heat.
  • Let stand a few minutes.
  • Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
  • The clear yellow liquid is clarified butter.
  • Preheat oven to 350°F.
  • In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
  • Mix well.
  • Open and stack phyllo sheets on a damp towel.
  • Cover with a damp towel to prevent drying out.
  • Brush a 12x18-inch sheet cake pan with clarified butter.
  • Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
  • Spread half of nut mixture evenly over layered phyllo sheets.
  • Brush next phyllo sheet on both sides with butter, then place on top of nuts.
  • Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
  • Top with the remaining nut mixture.
  • Butter next phyllo sheet on both sides and place on top of the nuts.
  • Top with remaining phyllo sheets, brushing each with butter.
  • Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
  • Do not remove pastry from pan.
  • Brush top with remaining clarified butter.
  • Bake 40 to 50 minutes, or until golden.
  • About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
  • Heat to boiling over medium heat, stirring often.
  • Reduce heat to medium-low and simmer 10 minutes.
  • Stir in vanilla.
  • Pour hot orange syrup over hot baklava as soon as it is removed from oven.
  • Let stand until cool, 4 hours or overnight.
  • When baklava is cool, drizzle Thin Chocolate Glaze on top.
  • Allow glaze to set up before serving.
  • Baklava may be kept, covered, 4 to 5 days at room temperature.
  • Freeze for longer storage.
  • To make the Thin Chocolate Glaze------------------.
  • In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
  • Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.

Questions & Replies

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  1. jblady
    What a delicious recipe! We made one change--we doubled the syrup recipe. I found it to be better than traditional baklava. Enjoy!
  2. Mugly
    I made this for the first time the other day, and everyone loved it. I'll definitely try this again.
  3. UT Theta Chef
    I made this a while back and it was a huge hit. I did double the syrup as suggested. Putting the pecans,chocolate chips, cinnamon, and sugar in the Cuisinart as suggested by annbb worked well. I will be making this again.
  4. moallen31
    Fantastic! Not traditional, but I'm not a traditionalist in alot of ways. My DH absolutely loves this! He never thought I could pull it off! Thanks.
  5. ManglinYourRecipes
    This is SO GOOD! I have to admit it was a lot of work..but the outcome was definitely worth it! I had friends over last night for dinner/dessert..and they couldn't stop raving about it...and asking for more pieces (which my boyfriend denied them of). I doubled the orange syrup..I'd give this more than 5 stars if I could!


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