Indulgent Decadent Pistachio Chocolate Baklava You’ll Crave

This Decadent Pistachio Chocolate Baklava combines flaky phyllo with creamy chocolate and nutty pistachios for an indulgent dessert experience.

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Course: Dessert

Cuisine: Middle Eastern

Keyword: Baklava Recipe, Chocolate Baklava, Dessert, Easy recipe, Indulgent Treat, Pistachio Baklava

Prep Time: 30

Cook Time: 45

Cooling Time: 2

Total Time: 3 15

Servings: slices

Calories: 300kcal

Equipment

9x13-inch baking dish
Food processor
Saucepan

Ingredients

For the Filling

12 oz lightly salted shelled pistachios Consider using unsalted or raw for milder taste.
1 bar milk chocolate Substitute with dark chocolate for deeper flavor.
3/4 cup pistachio cream Drizzled between layers for added moisture.
2 tbsp tahini Adds earthiness and richness.

For the Phyllo Layers

1 cup butter Melted for brushing layers.
1 16 oz package frozen phyllo dough Thawed for use.

For the Syrup

1 cup plus 2 tbsp water Essential for syrup preparation.
1 cup white sugar Vital for the delicious finish.
1/2 cup honey Adds depth of sweetness.

Instructions

How to Make Decadent Pistachio Chocolate Baklava

Gather all your delicious ingredients and preheat the oven to 350°F (180°C).
Pulse the pistachios in a food processor until finely chopped, then mix in the broken chocolate pieces. Set aside a handful for topping.
In a separate bowl, blend the tahini and pistachio cream until smooth.
Brush a 9x13-inch baking dish with melted butter, then layer with 2 sheets of phyllo, brushing butter between each layer. Repeat until you have 8 sheets.
Drizzle half of the pistachio cream over the phyllo layer, then sprinkle half of the nut mixture on top. Add another phyllo sheet brushed with butter and repeat until you have 4 buttered sheets.
Pour the remaining pistachio cream and nut mixture over the final layers of phyllo, finishing with buttered phyllo layers. Cut into shapes and bake for 40-45 minutes.
While the baklava bakes, combine water and sugar in a saucepan. Heat until dissolved, then stir in honey and simmer for 15-20 minutes.
As soon as the baklava is out of the oven, pour the warm syrup over it. Let it cool for at least 2 hours.

Notes

Store baklava in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baklava without tightly wrapping it for up to 2 months.

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