- 1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
- 1-1/4 cups butter, melted
- 1 pound finely chopped walnuts
- 1 package (12 ounces) miniature semisweet chocolate chips
- 3/4 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon grated lemon peel
- 3/4 cup orange juice
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup honey
- 2 tablespoons lemon juice
- Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
- Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)
- In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
- Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top.
- Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks. Yield: 50 pieces.
Reviews for Chocolate Baklava
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I see all 5 star reviews and i'm dumb founded. I was NOT impressed with this recipe. I've done other baklava recipes w/no problems. I bake and cook quite a bit. I found this recipe to be a complete disaster. It is the first and only TofH recipe I've ever been displeased with. Its a very expensive recipe to be so unhappy with.
Made this for my bunco group and it was a hit! Will be making again for a company work function. Love it!!
I have made this several times, and it is absolutely delicious. The prep has several steps, but is definitely easy and well worth it.
I made this for my son's Greek feast in History. The kids loved it! It is expensive to make with a pound of walnuts. I did cut the butter down to a cup. I buttered every other layer and it didn't get too greasy. It was perfect!
People tell me that it is the best baklava they have ever eaten.