Go Back
+ servings

Chocolate Baklava

mursalin
But what is new about this recipe is that it is also stuffed with chocolate, which makes it super creative and sumptous. This recipe makes a perfect choice for Ramadan desserts.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine middle eastern
Servings 10 people
Calories 300 kcal

Ingredients
  

  • 1 Cup of sugar
  • 1 Cup of water
  • 1/4 Cup of honey
  • 1 Tablespoon of whole cardamom
  • 2 Teaspoons of lemon juice
  • 1 Teaspoon of grated lemon peel
  • 1/4 Teaspoon of rose water
  • 250 gr of melted butter
  • 1 Pound of Phyllo dough
  • 2 Cups of crushed hazelnuts
  • 2 Teaspoons of ground cinnamon
  • 150 gr of finely chopped black chocolate

Instructions
 

  • To prepare the syrup: Put the sugar, water, honey and cardamom in a medium saucepan and cook over a medium heat for 20 minutes, stirring from time to time until the suryp becomes thick.
  • Take the mixture off the heat and add rose water, lemon juice and grated lemon peel.
  • Strain the mixture and set it aside to cool.
  • To prepare the filling: Mix the hazelnuts, chopped chocolate and cinnamon in a large bowl and set aside.
  • To prepare the baklava: grease a rectangular oven tray with the melted butter.
  • Cover the bottom of the tray with a layer of phyllo dough and brush generously with butter.
  • Top with a second layer of dough and brush it with butter.
  • Repeat the same process until you get 5 layers of dough.
  • Roll a thin layer of the filling over the dough.
  • Top it with 3 layers of buttered dough, then a thin layer of the filling. Repeat this step three times.
  • Put 5 layers of buttered dough on top of the filling. The total number of filo layers will be 19.
  • Cut the baklava into squares and bake in a preheated oven at 180 ° C for 25 minutes, then reduce the temperature to 160 ° C and bake for 30 to 35 minutes. If the face turns red quickly, cover it with tin foil.
  • Take the baklava out of the oven and pour in the syrup on top immediately.
  • Sprinkle crushed hazelnuts on top
  • Leave to cool for 4 hours at room temperature before serving.
  • Serve and enjoy your baklava!

Nutrition

Sodium: 65mgSugar: 23gFiber: 1gCalories: 300kcalFat: 14gProtein: 4gCarbohydrates: 42g
Keyword Baklava
Tried this recipe?Let us know how it was!