You’ll fall in love with every crisp layer of this sweet, irresistible chocolate baklava made with hazelnuts. Each bite is finished with a drizzle of cinnamon and espresso‑infused syrup. Below you’ll find clear tips and step‑by‑step instructions to help you achieve the best results.
First, let’s answer the question; What is Baklava?
Baklava is a layered pastry dessert made from phyllo dough, chopped nuts, and a sweet syrup or honey. Its modern forms are found across the Eastern Mediterranean and the Balkans, with roots tracing back to the Ottoman era. The hallmark of baklava is the delicate crunch of many thin phyllo layers combined with a rich nut filling and a fragrant syrup that soaks into the cuts.
How to Make Baklava, Step by Step
These practical tips will help you avoid common pitfalls and produce crisp, evenly baked baklava with a perfectly balanced syrup.
- Thaw phyllo in the refrigerator overnight, then allow the box to sit at room temperature for 1½–2 hours before using.
- Keep unused phyllo covered with plastic wrap and a damp kitchen towel to prevent drying and tearing.
- Use a light-colored metal baking pan to avoid overly browned edges.
- Brush melted butter lightly on each sheet rather than soaking the dough—this yields crisp, separate layers.
- Score the baklava into serving portions before baking so the syrup can penetrate the pieces evenly after baking.
Chocolate Baklava Perfected
Makes 30 pieces
Each crisp layer of phyllo encases a fragrant mix of hazelnuts and chocolate, finished with a cinnamon and espresso syrup for a complex, addictive dessert.
Ingredients
- 1 lb. phyllo dough (two 8-oz. packs; about forty 9×14-inch sheets total)
- Filling:
- 1 lb. raw shelled hazelnuts
- 6 oz. coarsely chopped semisweet or bittersweet chocolate
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- Syrup:
- 1-1/4 cups unsalted butter (for brushing)
- 1-1/2 cups granulated sugar
- 2 teaspoons instant espresso powder
- 2 tablespoons Frangelico (optional)
- 2/3 cup water
Instructions
Thaw the phyllo: Thaw phyllo in the refrigerator overnight. Remove the box and let it sit at room temperature for 1½–2 hours so the sheets become pliable.
Make the filling: Combine hazelnuts, chocolate, 1/4 cup sugar, and 2 teaspoons cinnamon in a food processor fitted with the blade. Pulse until the mixture is finely chopped—aim for pieces about the size of small lentils. Transfer to a bowl and set aside.
Prepare the pan and phyllo: Preheat a small saucepan and melt the butter over medium heat. Lightly brush the bottom of a 9×13-inch light-colored metal pan with butter. Unstack one pack of phyllo sheets on a work surface, keeping the stack covered with plastic wrap and a damp towel when not in use to prevent drying.
Layer the phyllo and filling: Place one sheet of phyllo in the pan and brush lightly with melted butter; repeat for a total of 10 sheets. Evenly sprinkle about one‑third of the nut and chocolate filling over the layered phyllo. Continue layering ten more sheets, brush each with butter, then add another third of the filling. Unfold the second pack of phyllo and continue layering and buttering; when about half the sheets remain, sprinkle the last third of the filling, finish layering the remaining sheets, and top with a final sheet. Trim any excess dough periodically for neat edges. Loosely cover the assembled pan and freeze for 30 minutes—this helps when cutting before baking.
Bake: Position a rack in the center of the oven and preheat to 350°F (175°C). Using a thin sharp knife or serrated blade, gently score the chilled baklava into serving portions with a light sawing motion—do not press down. Bake until the top is golden and crisp, about 40–45 minutes. Remove from oven and cool on a rack.
Make the syrup: In a small saucepan, combine 1-1/2 cups sugar, 2 teaspoons instant espresso powder, and 2/3 cup water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 5 minutes. Remove from heat and stir in 2 tablespoons Frangelico if using. Pour the warm syrup evenly over the cooled baklava, allowing it to seep into the cut pieces and along the pan sides. Let the baklava cool to room temperature so the syrup sets.
Serve and store: Once fully cooled and syrup is absorbed, serve at room temperature. Store leftover baklava in an airtight container at room temperature for up to several days—the pastry stays crisp and the flavors develop further.
Notes
This recipe is adapted from a published hazelnut‑chocolate baklava method. The oven time may vary slightly by pan and oven—look for a deep golden color and crisp layers. Frangelico is optional; substitute another nut liqueur or omit for a non‑alcoholic version.