Chocolate Walnut Baklawa
Baklawa, with its delicate layers of buttery, crisp phyllo, walnuts, and sweet simple syrup, is a classic Middle Eastern pastry. Our version includes an extra layer of deliciousness: chocolate hazelnut spread! It’s super simple to make and can even be prepared ahead of time so let’s get started!
The process
01. Prepare the Simple Syrup
In a saucepan over medium heat, add sugar, water and lemon juice. Stir once to combine, but avoid stirring while it is cooking to avoid crystallization. Bring to a boil then simmer for 10 minutes. Set aside and let cool completely before use.
02. Prepare the Walnuts
Combine the walnuts, shredded coconut, cinnamon, and rose water (if using) in a food processor and pulse 5-6 times until the walnuts are finely chopped.
03. Assemble the Baklawa
- Brush a thin layer of butter all over the bottom of a 9×13 baking pan. Place 2 phyllo sheets in the pan. Brush butter over the top of the phyllo, making sure to brush all the way to edges. Repeat this process, layering and buttering each 2 sheets, until you have 6 sheets layered.
- Spread a thin layer of the chocolate over the phyllo and sprinkle with 1/3 of the walnuts.
- Continue layering and buttering the phyllo sheets until you have 3 layers of phyllo, chocolate, and walnuts. Finish with 6 more sheets of phyllo, buttering every 2 sheets.
04. Bake
Cut into diamond or square shapes and bake at 375℉ for 25-30 minutes until golden brown. Once baked, remove the baklawa from the oven and immediately pour the cooled syrup. Allow the baklawa to cool completely, letting the syrup soak in and the layers set.
05. Garnish
Our favorite way to garnish this dessert is with a drizzle of chocolate hazelnut spread and dried rose petals!
Watch how we made it:
Recipe Tips
Thawing Phyllo Dough: Using thawed phyllo dough is important for ensuring that your dough is pliable and easy to use. You can thaw it overnight in the refrigerator or let it sit at room temperature for 30 min-1 hr.
Keep Phyllo Covered & Work Quickly: As you layer the baklawa, keep the remaining sheets covered with a damp towel to prevent them from drying out. Try to work quickly to avoid having to deal with brittle, flaky sheets.
Buttering Layers: Be generous with the butter between layers to achieve a crispy, flaky texture.
Cut Before Baking: Cutting the baklawa before baking ensures that the pieces are easy to separate once baked.
Chocolate Baklawa
Ingredients
Simple syrup
- 2 cups granulated sugar
- 1 cup water
- 1 tsp fresh lemon juice
Baklawa
- 2 cups walnuts
- 1/2 cup shredded unsweetened coconut
- 2 tsp ground cinnamon
- 2 tsp rose water optional
- 24 sheets phyllo dough thawed
- 2 cups unsalted butter melted
- 1 cup chocolate hazelnut spread
Instructions
For the simple syrup
- In a saucepan over medium heat, add sugar, water and lemon juice. Stir once to combine, but avoid stirring while it is cooking to avoid crystallization. Bring to a boil then simmer for 10 minutes. Set aside and let cool completely before use.
For the baklawa
- Preheat the oven to 375℉. Combine the walnuts, shredded coconut, cinnamon, and rose water (if using) in a food processor and pulse 5-6 times until the walnuts are finely chopped. Set aside.
- Melt the chocolate hazelnut spread in the microwave for 30 seconds until it is easier to spread.
- To prepare the baklawa: Brush a thin layer of butter all over the bottom of a 9×13 baking pan. Place 2 phyllo sheets in the pan. Brush butter over the top of the phyllo, making sure to brush all the way to edges. Repeat this process, layering and buttering each 2 sheets, until you have 6 sheets layered.
- Spread a thin layer of the chocolate over the phyllo and sprinkle with 1/3 of the walnuts.
- Continue layering and buttering the phyllo sheets until you have 3 layers of phyllo, chocolate, and walnuts. Finish with 6 more sheets of phyllo, buttering every 2 sheets.
- Cut into diamond or square shapes and bake at 375℉ for 25-30 minutes until golden brown.
- Once baked, remove the baklawa from the oven and immediately pour the cooled syrup. Allow the baklawa to cool completely, letting the syrup soak in and the layers set.
