Orange-Almond Choclava Recipe
Orange-Almond Choclava Recipe photo by Taste of Home
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Orange-Almond Choclava Recipe

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A twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more on top. Christmas gift-giving has never been yummier! —Nella Parker, Hersey, MI
TOTAL TIME: Prep: 1 hour Bake: 50 min. + chilling
MAKES:76 servings
TOTAL TIME: Prep: 1 hour Bake: 50 min. + chilling
MAKES: 76 servings


  • 1 pound slivered almonds
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup sugar
  • 2 tablespoons grated orange peel
  • 1-1/2 cups butter, melted
  • 1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
  • SYRUP:
  • 1-1/4 cups orange juice
  • 3/4 cup sugar
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 2 ounces semisweet chocolate, chopped
  • 3 tablespoons water


  1. Preheat oven to 325°. Place almonds and chocolate chips in a food processor; pulse until finely chopped. In a large bowl, combine almond mixture, sugar and orange peel. Brush a 15x10x1-in. baking pan with some of the butter.
  2. Unroll phyllo dough. Layer ten sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Sprinkle with a third of the almond mixture. Repeat layers twice. Top with remaining phyllo sheets, brushing each with butter. Cut into 1-in. diamonds. Bake 50-60 minutes or until golden brown. Meanwhile, in a saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
  3. In a small heavy saucepan, heat chocolate and water over very low heat until melted and smooth, stirring constantly.
  4. Pour syrup over warm baklava; drizzle with chocolate mixture. Cool completely in pan on a wire rack. Refrigerate, covered, several hours or overnight. Serve at room temperature. Yield: about 6 dozen.
Originally published as Orange-Almond Choclava in Taste of Home Christmas Annual Annual 2016, p190

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