Chocolate Baklava

Total Time

Prep: 20 min. Bake: 50 min.

Makes

50 pieces

Updated: May. 11, 2023
I've been cooking for years, and baklava remains a favorite. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people. —Cindy Schumacher, Kenvil, New Jersey

Ingredients

  • 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 (10 ounces) miniature semisweet chocolate chips
  • 3/4 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon grated lemon zest
  • SYRUP:
  • 3/4 cup orange juice
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup honey
  • 2 tablespoons lemon juice

Directions

  1. Butter a 15x10x1-in. baking pans. Unroll 1 pkg. phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
  2. Line bottom of prepared pan with 2 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.)
  3. In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over top layer of phyllo.
  4. Top with 4 layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with 4 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.
  5. 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.