
Chocolate Baklava
Prep
30 mins
Cook
45 mins
Servings
8
Difficulty
Easy
Ingredients
- 500 gall-purpose flour
- 200 gconfectioner's sugar
- 300 gunsalted butter(chopped into small pieces)
- 400 gground almonds
- 800 gsemisweet chocolate chips
- 4 largeegg whites
- 120 mlwater
- 1 tspsalt
- 1 tspvanilla extract
- 1 tspbaking soda
Instructions
- 1
Preheat the oven to 180°C (350°F) and prepare a baking sheet lined with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
Combine the flour, confectioner's sugar, and baking soda in a bowl. Whisk until well combined.
Tip: Use a whisk or a stand mixer with a whisk attachment for best results.
- 3
Add the chopped butter and mix until the dough comes together in a ball.
Tip: Be careful not to overmix, as this can lead to tough pastry.
- 4
Add the ground almonds and mix until well combined.
Tip: Use a spatula or your hands to mix the ingredients.
- 5
Roll out the dough into a rectangle about 1/4 inch thick.
Tip: Use a rolling pin to achieve even thickness.
- 6
Spread half of the chocolate chips on the dough, leaving a 1 inch border around the edges.
Tip: Use a spatula or a spoon to spread the chocolate evenly.
- 7
Brush the edges of the dough with the egg whites.
Tip: Use a pastry brush for best results.
- 8
Roll the dough into a tight log and cut into 8 equal pieces.
Tip: Use a sharp knife or a pastry cutter to achieve clean edges.
- 9
Unroll the pastry and place it on a baking sheet lined with parchment paper.
Tip: Use a spatula or your hands to shape the pastry into a rectangle.
- 10
Bake for 25 minutes, then brush with the remaining egg whites and bake for an additional 10-15 minutes.
Tip: Keep an eye on the pastry after 20 minutes, as it can burn quickly.
- 11
Remove from the oven and let cool for 10 minutes before cutting into squares.
Tip: Use a sharp knife to cut the pastry into squares.
- 12
Serve warm, dust with confectioner's sugar, and enjoy!
Tip: Optional: Serve with whipped cream or vanilla ice cream for an extra-special treat.
Recipe Variations
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