Greek baklava is one of my all-time favorite desserts: flaky fillo, melted butter, crunchy nuts, honeyed syrup—and now chocolate. I wanted to take a classic and elevate it, so here is a recipe for chocolate baklava. Bittersweet chocolate and pistachios nestle between layers of buttery fillo for a rich, satisfying finish to any meal.
When I think of Greek food, baklava is always the first thing that comes to mind. It’s my favorite Greek dessert and the sweet I always looked forward to as a child at Greek restaurants. It was only a matter of time before I shared a baklava recipe here. Rather than posting a standard version, I decided to try something different—chocolate baklava.
How do you make an already irresistible dessert even better? Add chocolate. Bittersweet chocolate brings depth and balance to the sweetness of the honey syrup. If you love both baklava and chocolate, this combination is a must-try.
I’ve been experimenting with Greek flavors recently—roast lamb, homemade pita, and salads—so a signature Greek dessert fit right in. This baklava works wonderfully for a Greek-themed Easter, dinner party, or any occasion that calls for an impressive dessert.
Gather your fillo, pistachios, and any other nuts you enjoy in baklava, plus a good supply of bittersweet chocolate chips. This recipe yields a tray of baklava that satisfies both Greek-dessert cravings and chocolate lovers alike.
– Happy Baklava, Annemarie
If you have extra fillo, consider making Honey Apple Turnovers or Spinach Feta Fillo Triangles for another use of the pastry.
Rich Pistachio and Chocolate Baklava
20
45
1 5
12 squares
Ingredients
Baklava
- 6 oz bittersweet chocolate chips
- 1 cup pistachios
- 1 cup pecans
- 2 tbsp brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp kosher salt
- 8 oz fillo dough, one sleeve in a standard package, thawed
- 8 tbsp (4 oz) unsalted butter, melted
Honey Syrup
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/2 cup honey
- pinch ground cinnamon
- pinch kosher salt
Simple Chocolate Drizzle
- 4 oz bittersweet chocolate chips
- 1 tbsp unsalted butter
Instructions
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Preheat the oven to 350°F (175°C) and position a rack in the middle. Lightly brush a 9×9-inch baking pan with melted butter.
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Place 6 oz chocolate chips in a food processor and pulse a few times to break them up. Add pistachios and pecans and pulse until the mixture is finely chopped. Transfer to a bowl and stir in brown sugar, cinnamon, cardamom, and kosher salt.
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Unwrap the fillo and keep it covered with a damp towel to prevent drying. Layer 4 sheets of fillo in the prepared pan, brushing each sheet with melted butter as you go. If the sheets are longer than the pan, fold them and rotate the pan to distribute them evenly.
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Sprinkle one-third of the chocolate-nut mixture over the fillo. Add 2–3 sheets of buttered fillo on top, then repeat with another third of the filling and 2–3 sheets. Add the final third of the filling and cover with 4 buttered sheets of fillo. Trim one final sheet to fit the pan, butter it, and place it on top.
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Using a sharp knife, cut the baklava into 12 rectangles (4 cuts one way and 3 the other). For smaller pieces, cut diagonally or divide further to make 24 smaller rectangles.
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Bake for about 45 minutes, until the top is golden and crisp.
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While the baklava bakes, make the honey syrup: combine water, granulated sugar, honey, a pinch of cinnamon, and a pinch of salt in a saucepan. Bring to a boil and simmer for 5 minutes to dissolve the sugar. Taste and adjust cinnamon or salt as desired.
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When the baklava comes out of the oven, pour the hot syrup evenly over the hot pastry. Allow the baklava to cool to room temperature, about 4 hours, so the syrup soaks in.
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If using the chocolate drizzle, melt 4 oz chocolate chips with 1 tbsp butter in a heatproof bowl over simmering water. Remove when nearly melted and stir until smooth, then drizzle over the cooled baklava.
Notes
- Thaw fillo in its package in the refrigerator overnight to minimize drying. Properly thawed fillo can keep in the fridge for up to three days.
- Use raw, unroasted, unsalted pistachios and pecans for the best texture and flavor.
- You may not use all the melted butter listed; typically 4–6 tablespoons are enough to brush the layers, but having extra prevents running out while assembling.
- Keep a damp towel over unused fillo sheets to prevent tearing. Small tears are fine—once baked and syruped, they aren’t noticeable.
- The chocolate drizzle is optional. The baklava is already chocolatey from the filling, but the sauce adds a decorative touch. Drizzle with a spoon or a squeeze bottle if desired.
- This recipe doubles easily for a 9×13-inch pan. When doubled, lay fillo flat with the edges overlapping instead of folding.
- Feel free to experiment with different nuts—walnuts, almonds, hazelnuts, or black walnuts all work well in place of or alongside the pistachios and pecans.
