Mint Chocolate Baklava
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Let me share one of my favorite treats with you: Mint Chocolate Baklava. This recipe combines the best of both worlds, pairing crispy phyllo layers with a refreshing mint and dark chocolate filling. What I love most is how quick it comes together, ready in just an hour from start to finish. The dark chocolate is packed with antioxidants, making this indulgence a little bit better for you. Plus, the ingredient list is straightforward and probably already sitting in your pantry. It's the perfect dessert when you want something elegant but don't have all day to spend in the kitchen.
Ella x
Ingredients
- 4 sheetsphyllo dough sheets
- 200 gground almonds
- 150 ggranulated sugar
- 50 gconfectioner's sugar
- 100 gunsalted butter
- 1 teaspoonmint extract
- 250 gdark chocolate chips
- 20 mlheavy cream
- 1 eggegg
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: Use a high-quality convection fan for crispy phyllo.
- 2
Thaw the phyllo dough sheets according to package instructions.
Tip: Keep the sheets covered with a damp cloth to prevent drying out.
- 3
In a medium bowl, whisk together the ground almonds, granulated sugar, and confectioner's sugar.
Tip: Use a mortar and pestle to grind the almonds for a more uniform texture.
- 4
In a small bowl, whisk together the melted butter, mint extract, and heavy cream.
Tip: Adjust the mint extract to your desired intensity.
- 5
Brush the bottom sheet of phyllo with the butter mixture, leaving a 1-inch border.
Tip: Use a pastry brush for an even coat.
- 6
Sprinkle a quarter of the almond mixture onto the bottom sheet.
Tip: Don't be afraid to get creative with the topping – feel free to add a few chocolate chips for extra flavor.
- 7
Repeat the layers two more times, ending with a sheet of phyllo on top.
Tip: Press the layers gently to ensure even distribution.
- 8
Cut the baklava into diamond shapes using a sharp knife.
Tip: Cut on a lightly floured surface for a clean cut.
- 9
Bake for 30-40 minutes or until the phyllo is golden brown.
Tip: Keep an eye on the baklava after 20 minutes – the edges can burn quickly.
- 10
Remove from the oven and let cool completely on a wire rack.
Tip: Allow the baklava to set before serving – the flavors will meld together beautifully.
- 11
Serve with a dollop of whipped cream or a sprinkle of confectioner's sugar, if desired.
Tip: Get creative with the toppings – mint chocolate chips, chopped nuts, or even a drizzle of honey work beautifully.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.