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Chocolate Chip Baklava recipe

This is my version of the nutty, honey-syrupyGreek treat…simply because I love chocolate! This baklava offersan intensely rich and flaky pastry filled with layers of toastedground nuts and luscious semisweet chocolate with just a hintof orange and cinnamon.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Chocolate Chip Baklava

Baklava:1 1/2 pounds nuts (walnuts, almonds orpecans or a combination), toasted1 (12-ounce) package miniature semisweetchocolate chips1/3 cup light brown sugar, packed1 teaspoon ground cinnamon1 pound phyllo pastry sheets* (also calledfilo)2 cups (1 pound) butter, meltedSyrup:2 cups granulated sugar1 cup water1/4 cup honeyJuice of 1/2 lemon1 (3-inch) cinnamon stickPeel from 1/2 an orange1 teaspoon vanilla extract

  • Finely chop the nuts in a food processorand transfer to a bowl. Add the chocolate chips, brown sugarand ground cinnamon; stir to combine. Set aside.
  • Preheat oven to 350°F (175°C).
  • Unroll the phyllo and halve crosswisewith a very sharp knife. Immediately cover with a piece of plasticwrap and a damp tea towel. Keep the phyllo covered at all timeswhile working to prevent it from drying out.
  • Brush a 13 x 9 x 2-inch baking pan withsome of the melted butter.
  • To build the baklava, lay a sheet of phylloin the pan. Lightly brush with melted butter; cover with anothersheet of phyllo, and butter again. Repeat 6 more times for abase of 8 buttered phyllo sheets. Sprinkle about 1/3 cup (orenough to cover entire surface) of the nut/chocolate chip fillingevenly over the stacked sheets. Cover with 4 phyllo sheets, brushingeach with melted butter and then sprinkle with another 1/3 cupof the filling. Continue layering until the filling is used up.Top the last layer of filling with 8 layers of buttered phyllosheets.
  • Using a sharp knife, make 5 cuts acrossthe baklava lengthwise and then cut diagonally to form diamonds.
  • Bake 45 to 55 minutes or until the baklavais a lovely golden brown.
  • Meanwhile, combine the sugar, water, honey, lemon juice, cinnamon stick and orangepeel in a saucepan and bring to boil.Simmer, uncovered, for 5 minutes. Removefrom heat, discard the cinnamon stick and orange peel and stirin the vanilla. Set aside to cool.
  • Pour the syrup over the entire surfaceof the baked baklava. Allow to coolcompletely in the pan on a wire rack before cutting into 48 smallsquares or as desired.

    Makes 48 servings.

    *Usually found in the frozen food sectionof most supermarkets. For best results, be sure to thaw the doughovernight in the refrigerator.

    Nutritional Information Per Serving (1/48of recipe): 266.8 calories; 62% calories from fat; 19.6g totalfat; 20.3mg cholesterol; 102.0mg sodium; 78.9mg potassium; 22.9gcarbohydrates; 1.7g fiber; 11.6g sugar; 21.2g net carbs; 3.2gprotein.

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