If you’re a fan of decadent, layered desserts, then Chocolate Baklava is about to become your new favorite. Traditionally, baklava is made with layers of delicate phyllo pastry, chopped nuts, and honey syrup, creating a dessert that’s crispy on the outside and sweet and nutty on the inside. But what if we add chocolate to the equation? Enter Chocolate Baklava , where Nutella replaces traditional syrup between the layers, creating a heavenly fusion of hazelnut chocolate goodness with a rich nut mixture. This twist on the classic Mediterranean dessert is perfect for chocoholics and baklava lovers alike. Trust me, it’s delightfully addictive and surprisingly easy to make!
Without further ado, let’s dive into creating this delicious and unique dessert.
Ingredients List
For the Baklava:
- ½ cup hazelnuts (toasted)
- ½ cup pistachios (toasted)
- ½ cup almonds (toasted)
- ½ cup walnuts (toasted)
- ½ teaspoon cinnamon (ground)
- ¼ teaspoon salt
- 1 cup Nutella (softened)
- ½ cup unsalted butter (melted)
- 24 sheets of Phyllo pastry (14×9-inch in size, thawed as per package instructions)
For the Honey Syrup:
- ½ cup water
- ¾ cup honey
- 1 cinnamon stick
Since Chocolate Baklava revolves around delicate layering and indulgent flavors, getting these ingredients right will ensure both taste and texture come together beautifully.
Preparing Your Chocolate Baklava: The Easy Steps
Prepping for Success
Before you begin assembling the Chocolate Baklava, it’s important to get your oven and tools ready to make the process smooth and enjoyable.
- Preheat the Oven:
Preheat your oven to 350°F (175°C) . Lightly grease a 13×9-inch baking dish with cooking spray—or if you’d prefer, you can use melted butter. This will prevent the phyllo sheets from sticking and also help crisp them up perfectly while they bake.Tip: The size of your baking dish matters! Since phyllo sheets typically come pre-sized, you may need to trim or fold the ends to fit them into your dish, or simply tuck in the excess once layered. - Toast the Nuts:
If your nuts aren’t pre-toasted, place them in a single layer on a baking sheet and roast them for about 5–7 minutes in the oven. Toasting them enhances their flavor, giving that extra depth to this rich dessert. Make sure you keep an eye on them, as roasted nuts can quickly go from perfect to burnt! - Chop the Nuts:
Once toasted, place all the nuts—hazelnuts, pistachios, almonds, and walnuts —into a food processor. Pulse a few times — you’re aiming for a fine but still slightly chunky mixture, giving the Chocolate Baklava some texture. Mix in the ground cinnamon and salt for that warm, spiced undertone. Set this mixture aside. - Prepare the Nutella:
To make handling the Nutella easier, microwave it for about 30 seconds so it becomes softened and spreadable. Don’t skip this, as it’ll help spread the layer evenly without dragging or breaking the phyllo sheets.
Now that you’ve prepped everything, it’s time to start the fun part—layering the baklava!
Assembling the Perfect Chocolate Baklava
Layering the Phyllo Sheets, Nutella, and Nut Mixture
Now it’s time to build those delicious layers of flaky pastry, nutty goodness, and rich chocolate hazelnut spread.
- Start with Phyllo Sheets:
Phyllo pastry can be a little delicate because it’s so thin, so it’s important to keep the sheets you aren’t using covered with a damp towel to prevent them from drying out. Begin by laying one sheet of phyllo in your prepared baking dish. If the sheet is too large, simply fold the excess or trim it to fit. Brush the entire sheet with melted butter to ensure it becomes crispy and golden brown once baked. - Repeat the Layering:
Continue this process of layering and brushing with melted butter for 6 sheets total . This will form the base of your baklava. Remember, each layer of phyllo should be buttered well—don’t be shy! This keeps the layers separate and gives them that irresistible flakiness. - Add Nutella & Nuts:
Once you have your 6 buttered phyllo sheets layered, drizzle about ⅓ cup of softened Nutella across the top. Spread it out as evenly as you can with a spatula. After that, sprinkle ⅓ of the toasted nut mixture on top of the Nutella, spreading it evenly over the sheet. - Repeat the Layers:
Now, repeat the process—layer 6 more phyllo sheets , brushing each with butter just like before. Then, spread another layer of Nutella and more nuts . You’re going to end up with three glorious layers of Nutella and nuts, with four phyllo layers in total.- Bottom Layer: 6 phyllo sheets, each brushed with butter.
- Middle Layers: 6 sheets of buttered phyllo, Nutella, and nuts, repeated twice.
- Top Layer: Finish with the final 6 sheets of buttered phyllo.
- Press and Cut:
After all the layers are done, gently press down on the baklava to compact it slightly. This ensures the layers stick together. Then, using a sharp knife, cut the baklava into squares or diamond shapes. You should get about 24 pieces .
Baking the Baklava
- Into the Oven it Goes:
Place the baking dish into your preheated oven and bake the baklava for 35 minutes or until the phyllo is golden brown and crispy. Keep an eye on it during the last few minutes to make sure it doesn’t burn.
Finishing Touches: Syrup and Serving
Making the Honey Syrup
While your Chocolate Baklava is baking and filling your kitchen with wonderful aromas, it’s time to make the honey syrup . This syrup will soak into the layers of the baklava, adding extra sweetness and ensuring every bite is perfection.
- Combine Ingredients:
In a small saucepan, add ½ cup of water , ¾ cup of honey , and 1 cinnamon stick . Bring the mixture to a boil over medium heat . Once it starts boiling, reduce the heat and let it simmer for 5 to 7 minutes . This thickens the syrup slightly and allows the flavors to meld together. You’ll want the syrup to be warm but not too thick. Remove from heat and discard the cinnamon stick.Pro Tip: You can also add a little orange or lemon zest to the syrup for a hint of citrus if you’re looking to brighten the flavors even more, though this is totally optional!
Drizzle the Syrup
Once your baklava is beautifully golden and crispy, remove it from the oven and immediately pour the hot syrup over the entire pan. Pouring the syrup while the baklava is still hot allows the layers to absorb the sweet goodness without becoming soggy. Pour evenly, making sure each piece gets soaked.
Cooling and Serving
Allow the baklava to cool at room temperature for at least 2 hours, or until fully cooled . This cooling period is essential—it gives the syrup time to be absorbed and meld with the Nutella and nutty layers. As tempting as it is to dig in right away, patience will reward you with perfectly textured baklava.
Once cooled, serve the baklava in its already-cut squares or diamonds. The layers of flaky phyllo, creamy Nutella, and crunchy nuts, along with the drizzle of honey syrup, make for an indulgent treat!
Storing Chocolate Baklava
Here’s how to keep your leftovers fresh (if you have any!):
- Room Temperature Storage: Store the baklava at room temperature in an airtight container for up to 3–4 days . It’s best eaten fresh, but it can hold its crispness for a few days.
- Freezing for Later: If you’d prefer to save some for a rainy day, baklava can be frozen for up to a month . Simply wrap individual pieces in plastic wrap and place them in a freezer-safe container. Thaw at room temperature, and you’re good to go!
Conclusion
There you have it—Chocolate Baklava combines the best of both worlds: the flaky layers of traditional baklava and the indulgent richness of Nutella. With a balance of crunchy toasted nuts, the warmth of cinnamon, and the sweetness of honey, this dessert is perfect for special occasions or whenever you want to treat yourself or your loved ones. It may sound fancy, but by following these simple steps, you’ll be making bakery-quality baklava in the comfort of your kitchen.
So, what are you waiting for? Time to wow everyone with your new favorite dessert!