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Pistachio Chocolate Baklava Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 74 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 large baking dish (approximately 12 servings) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Description

This Pistachio Chocolate Baklava is a rich, decadent twist on the classic Middle Eastern dessert, combining the crunch of salted pistachios with smooth milk chocolate and creamy pistachio filling enveloped in crispy, buttery phyllo dough. Finished with a fragrant honey-sugar syrup, it offers a perfect balance of nutty, sweet, and buttery flavors that will delight your taste buds.

Ingredients

Scale

Baklava Filling

  • 12 ounces lightly salted shelled pistachios
  • 1 milk chocolate bar, such as Hershey’s®, broken into pieces
  • 3/4 cup pistachio cream
  • 2 tablespoons tahini

Baklava Layers

  • 1 (16 ounce) package frozen phyllo dough, thawed
  • 1 cup butter, melted

Syrup

  • 1 cup plus 2 tablespoons water
  • 1 cup white sugar
  • 1/2 cup honey

Instructions

  1. Prepare the Pistachio-Chocolate Mixture: In a food processor, pulse the lightly salted shelled pistachios until they are finely chopped. Then add the broken pieces of milk chocolate, pistachio cream, and tahini. Blend the mixture until smooth and well combined to create a luscious filling.
  2. Assemble the Baklava: Lightly brush a baking dish with melted butter to prevent sticking. Layer sheets of thawed phyllo dough into the dish, brushing each sheet generously with melted butter as you go. After layering several sheets, spread the prepared pistachio-chocolate mixture evenly over the phyllo layers. Continue layering phyllo dough sheets on top, each brushed with butter, until all ingredients are used and you have a thick layered dessert.
  3. Cut the Baklava: Using a sharp knife, carefully cut the assembled baklava in the baking dish into diamond shapes. This will make it easier to serve after baking and allows the syrup to soak in evenly.
  4. Bake the Baklava: Preheat your oven to 350°F (175°C). Place the baking dish with the cut baklava into the oven and bake for 45 to 50 minutes or until the phyllo is beautifully golden brown and crisp.
  5. Prepare the Syrup: While the baklava is baking, combine water, white sugar, and honey in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes until it thickens slightly into a flavorful syrup.
  6. Add the Syrup: Once the baklava is out of the oven and still hot, immediately pour the warm syrup evenly over the entire dish. This allows the syrup to soak into the layers, infusing the dessert with sweetness and moisture.
  7. Cool and Serve: Allow the baklava to cool completely at room temperature so that the syrup sets and the layers firm up. Once cooled, serve the pistachio chocolate baklava as a decadent dessert that combines crispiness, creamy nut filling, and sweet honey aroma.

Notes

  • Ensure the phyllo dough is properly thawed before use to prevent tearing.
  • Work quickly with the phyllo sheets as they can dry out; keep them covered with a damp towel.
  • You can substitute the pistachio cream with almond cream if preferred for a different nutty flavor.
  • Store leftover baklava in an airtight container at room temperature for up to 3 days to maintain crispness.
  • For a vegan variation, substitute butter with a plant-based margarine and ensure chocolate and other ingredients are vegan-friendly.

Find it online: https://yumrecipesfood.com/pistachio-chocolate-baklava-recipe/