Description
Sweet layers of Middle Eastern pistachio chocolate baklava weave culinary magic through delicate phyllo pastry. Nutty pistachios and rich chocolate create an irresistible dessert you’ll savor with pure Mediterranean pleasure.
Ingredients
Scale
Nuts and Chocolates:
- 2 cups (280 grams) shelled pistachios
- 1 dark chocolate bar, broken into pieces
Dough and Base:
- 1 package phyllo dough
- 1 cup (227 grams) unsalted butter, melted
Sweeteners and Syrups:
- 1/2 cup (120 milliliters) water
- 1/2 cup (100 grams) sugar
- 1/3 cup (113 grams) honey
- 1/2 cup (120 milliliters) tahini
- 1/2 cup (120 milliliters) pistachio cream
Instructions
- Heat oven to 350°F (180°C), preparing a 9×13-inch baking dish with butter coating.
- Finely chop pistachios and chocolate in a food processor, setting aside 1/4 cup for garnishing.
- Whisk tahini and pistachio cream together until achieving a uniform, silky consistency.
- Create the base layer with 8 sheets of phyllo dough, carefully brushing each sheet with melted butter.
- Distribute half of the pistachio cream mixture evenly across the layered phyllo foundation.
- Sprinkle half of the pistachio-chocolate blend over the cream layer, ensuring uniform coverage.
- Add another 4 buttered phyllo sheets, creating a delicate intermediate layer.
- Pour remaining pistachio cream and chocolate mixture across the surface.
- Complete the pastry with 6-8 final phyllo sheets, meticulously brushing each with butter.
- Using a sharp knife, slice the baklava into elegant diamond or square shapes, cutting completely through all layers.
- Drizzle any remaining butter across the top for extra richness.
- Bake for 40-45 minutes until achieving a golden, crisp exterior.
- Simultaneously prepare syrup by dissolving sugar in water, then incorporating honey and simmering for 15-20 minutes.
- Once baked, immediately pour syrup evenly over hot baklava.
- Garnish with reserved pistachio-chocolate mixture.
- Allow to cool completely for minimum 2 hours before serving, enabling flavors to meld and texture to set.
Notes
- Precise Chopping Technique: Use a food processor for uniform, fine pistachio and chocolate pieces to ensure even distribution and consistent texture throughout the baklava.
- Butter Application Strategy: Generously brush each phyllo sheet with melted butter to create crispy, golden layers that provide a rich, flaky texture.
- Temperature Control Tip: Allow baklava to cool completely after syrup pouring to help the layers absorb the sweetness and maintain structural integrity.
- Dietary Modification Hack: Substitute honey with agave nectar for a vegan version, and use gluten-free phyllo sheets to accommodate different dietary needs.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8
- Calories: 332
- Sugar: 10g
- Sodium: 70mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg