Salted Chocolate Baklava
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My favorite dessert hack combines the best of both worlds: crispy, flaky baklava meets decadent chocolate. Pistachios are packed with antioxidants and healthy fats, making this indulgence a little less guilty. The best part? This beauty comes together in just an hour from start to finish, and you probably have most ingredients in your pantry already. The salted chocolate twist elevates traditional baklava into something truly special, with that perfect balance of sweet, salty, and nutty flavors. Trust me, once you make this, you'll be serving it at every gathering.
Ella x
Ingredients
- 400phyllo dough
- 150chopped pistachios
- 200granulated sugar
- 300all-purpose flour
- 400unsalted chocolate chips
- 2eggs
- 10salt
- 10baking powder
- 150salted butter
- 5 mlvanilla extract
- 100chopped dark chocolate
- 5baking soda
- 50confectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection setting for crispy phyllo crust.
- 2
Mix the flour, baking powder, and baking soda in a bowl.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
Combine the salted butter, granulated sugar, and vanilla extract in a bowl.
Tip: Beat the mixture until creamy and light.
- 4
Add the eggs one by one to the butter mixture and mix until well combined.
Tip: Use room temperature eggs for a lighter texture.
- 5
In a separate bowl, mix the chopped pistachios, confectioners' sugar, and unsalted chocolate chips.
Tip: Make sure to crush the chocolate chips finely to avoid chunky bits.
- 6
Layer the phyllo dough in a baking dish, brushing each layer with melted butter.
Tip: Don't be afraid to get creative with the layering – it's all part of the charm!
- 7
Once you've used up all the phyllo dough, fill the layers with the chocolate-pistachio mixture.
Tip: Make sure to leave a little room between each layer for even baking.
- 8
Top the baklava with the remaining phyllo dough and brush with melted butter.
Tip: Cut the baklava into diamond shapes for a visually appealing presentation.
- 9
Bake the baklava for 25-30 minutes or until golden brown.
Tip: Don't overbake – the phyllo crust should be crispy but not burnt.
- 10
Remove the baklava from the oven and let it cool for 10 minutes.
Tip: Use a sharp knife to cut the baklava into diamond shapes while it's still warm.
- 11
Drizzle the dark chocolate over the baklava and sprinkle with chopped pistachios.
Tip: Let the chocolate set before serving for the best results.
- 12
Cut the baklava into individual servings and serve with a dollop of whipped cream or vanilla ice cream, if desired.
Tip: Get creative with your serving style – it's a show-stopping dessert!
Recipe Variations
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