Ramadan Recipe: Pistachio Chocolate Baklava
Experience a rich twist on a classic with Choclava, a fusion of traditional baklava and indulgent Dubai chocolate. This Pistachio Chocolate Baklava combines layers of crisp, buttery phyllo with a decadent filling of pistachios, walnuts, and velvety dark chocolate, all soaked in a fragrant honey syrup. Perfect for Ramadan gatherings, this irresistible dessert brings together heritage and modern flavors, making it a must-have treat to share with family and friends after Iftar.
Read More: Ramadan Recipe: Tomato Vegetable Soup
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients of Pistachio Chocolate Baklava
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- 45 Minutes
- 24 Serving
- 171 Calories
- 1 ½ cups shelled pistachios
- 1 cup walnuts
- 1 cup hazelnuts
- 1 cup dark chocolate discs, coarsely chopped
- ¼ cup sugar
- 2 tsp ground cinnamon
- ⅛ tsp ground cloves
- 1 tsp kosher salt
- 1 package phyllo dough
- 213 grams (16 tbsp) unsalted butter, melted
Baklava and Mixed Nuts Filling
- ¾ cup sugar
- 1 cup cold water
- 1 cup honey
- 3 whole cloves
- ½ lemon juiced
Honey Syrup
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Method & Directions of Pistachio Chocolate Baklava
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- 45 Minutes
- Preheat the Oven
تم نسخ الرابطPreheat your oven to 175°C to ensure even baking.
- Prepare the Honey Syrup
تم نسخ الرابطIn a small saucepan, combine sugar and water over medium heat, stirring occasionally until the sugar dissolves. Add honey and whole cloves, then stir to mix. Bring to a boil, then reduce the heat and let it simmer for 25 minutes. Remove from heat and let it cool slightly. Stir in lemon juice and take out the whole cloves.
- Make the Nut Mixture
تم نسخ الرابطIn a food processor, pulse the pistachios, walnuts, and hazelnuts until coarsely chopped. Transfer to a large mixing bowl, then add sugar, chopped chocolate, cinnamon, and ground cloves. Mix well to combine, then set aside.
- Prepare the Phyllo Pastry
تم نسخ الرابطUnroll the thawed phyllo pastry and place the sheets between two clean kitchen towels to prevent them from drying out and breaking while you assemble the baklava.
- Assemble the Baklava
تم نسخ الرابطGrease a 23 cm x 33 cm x 5 cm (9” x 13” x 2”) baking pan with melted butter. Lay a sheet of phyllo in the pan, folding it if needed to fit. Brush the top with melted butter. Repeat the process until one-third of the phyllo sheets are used, brushing each layer with butter to keep it crisp and flaky.
- Add the Nut Mixture
تم نسخ الرابطEvenly spread half of the nut mixture over the layered phyllo. Add another one-third of the phyllo sheets, brushing each layer with melted butter. Spread the remaining nut mixture on top, ensuring an even layer. Finish with the remaining phyllo sheets, brush each with melted butter, including the top layer for a golden, crispy finish.
- Cut and Bake the Baklava
تم نسخ الرابطUse a sharp knife to cut the pastry into 24 diamond-shaped pieces (or up to 36 smaller ones). Place the baking dish on the middle rack of the oven and bake for 35 to 40 minutes, until the top turns golden brown and crispy.
- Pour the Syrup Over the Baklava
تم نسخ الرابطOnce the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot pastry. This allows the syrup to soak in and give the baklava its signature texture.
- Cool and Serve
تم نسخ الرابطLet the baklava sit for at least one hour before serving. Once cooled, cut along the marked lines and garnish each piece with chopped pistachios. Enjoy!