Print Options

Back to Chocolate Baklava >

Include these items:

Select reviews >

Taste of Home Logo

Chocolate Baklava

 Chocolate Baklava
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
50 ServingsPrep: 20 min. Bake: 50 min.


  • 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
  • SYRUP:
  • 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

2 of 2

Chocolate Baklava (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 186 calories, 12 g fat (4 g saturated fat), 12 mg cholesterol, 87 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.