This chocolate variation of baklava is a typical Greek sweet. Despite being simple to build, it appears as though you toiled for hours. It looks fantastic and tastes well.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 48 |
| Yield: | 48 pieces |
Ingredients
- 1 pound pecans, finely chopped
- 8 ounces dark chocolate (such as Callebaut®), finely chopped
- ¾ cup white sugar
- 1 ½ teaspoons ground cinnamon
- 1 pound phyllo dough, thawed
- 1 ¼ cups unsalted butter, melted
- ¾ cup orange juice
- ½ cup honey
- ½ cup water
- ½ cup white sugar
- 2 tablespoons lemon juice
- 2 ounces semisweet chocolate
- 1 teaspoon butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10×14-inch baking pan with butter.
- Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl.
- Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.
- Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create 48 small triangles, again leaving bottom layer of phyllo intact.
- Bake in the preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.
- Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.
- Melt remaining 2 ounces semisweet chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 47 mg |
| Sugars | 12 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
First, it was delicious. All the gals I made it for raved about it. However, there are a few problems with the recipe. It says you need a pound of phyllo dough. I bought a 16 oz. box which contained 2 rolls of phyllo. I thawed them both, only to find out that for the number of sheets listed in the recipe, only 1 roll is needed. So I thawed the second one unnecessarily and don’t have another use for it. It will be wasted. The recipe should clearly state only 1 roll of a box is needed. Second, the orange/honey mixture never thickened up, and I brought it to a boil and kept it on simmer for more than 20 minutes. There was also a lot of it. Thirdly, the end step says to use the “remaining 2 oz. of semisweet chocolate.” There IS no remaining amount! The chocolate used at the beginning is dark chocolate. Fourth, I see no point in cutting the layers part way through before baking. There is no way to know if you are cutting most of the way through, and when it’s done baking, you can barely see your knife cuts. Why not just cut after? Finally, the chocolate-butter “drizzle” did not drizzle; it was too thick, even with a bit more butter. I had to sort of spread it on with a fork, which was a pain and not pretty. I agree with the reviewers who said to only bake for 40 min. and I would not put another layer of the mixture on top, because you can’t see the dough with the drizzle. I will look for a better choc. glaze recipe for this purpose. I will make again, but I’m disappointed with the many problems. It’s a good thing no one cared about how it looked.
Delectable. It’s addictive. Thank you for the choc baklava smiles it made.
I would definitely make this again The orange juice brings a freshness to it and makes it perfect for spring I did not add the chocolate drizzle and I used pecans and pistasios
Lots of work. But really yummy
I have two major issues with the recipe. I checked it after 30 minutes and it was almost done, then forgot to recheck. left for 5o, and it was burned. The bake time is completely off. Also, the recipe tells you to put the leftover nuts and chocolate mixture on the top, which makes it look completely different from your picture, and also makes it more difficult to know when it is finished.
This turned out great, I did not add the melted chocolate to the top and it was certainly sweet enough without it. First time ever using phyllo dough or making Baklava.
it took me a lot longer to make but I am attributing it to that I don’t have a lot of experience working with the phyllo dough. will try again.
This recipe was great!! I’ve made baklava before and it was amazing but I loved this recipe… my class mates ate them all and wanted more!!
Very delicious! I made this for my company party and my co-workers couldnt get enough of them!love the flavors!
Recipe turned out great. The tangy, citrus sauce really balanced out the dark chocolate. I made this for work group and they enjoyed it!