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Prep Time30 min
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Cook Time1 h
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Serving30
Chocolate hazelnut baklava is a delicious twist on the traditional dessert, combining layers of crispy phyllo pastry with finely ground hazelnuts, dark chocolate, and sweet vanilla syrup. The result is a rich, crunchy, and indulgent treat that’s perfect for holidays, celebrations, or whenever you’re craving something special.
The phyllo sheets are brushed with melted butter and layered with a fragrant mixture of hazelnuts and chocolate. After baking until golden and crisp, the baklava is soaked in homemade sugar syrup infused with vanilla. Each piece delivers a wonderful combination of buttery pastry, nutty flavor, and rich chocolate sweetness.
Ingredients
Directions
Add the hazelnuts, dark chocolate, and 50 g of sugar to a food processor. Pulse until the hazelnuts and chocolate are finely ground. Avoid overprocessing, as the mixture should remain crumbly rather than turn into a paste.
Melt the butter in a saucepan or microwave and set aside.
Grease the bottom of a 22 × 33 cm (9 × 13-inch) baking pan with melted butter. Arrange 10 sheets of phyllo pastry in the pan, brushing each sheet with melted butter before adding the next. Spread one-third of the hazelnut and chocolate mixture evenly over the pastry. Repeat the layering process two more times, using 10 buttered phyllo sheets for each layer and spreading one-third of the filling between them. Arrange the remaining phyllo sheets on top, brushing each sheet with melted butter. Using a sharp knife, cut the baklava into your preferred shapes before baking.
Preheat the oven to 170°C (340°F). Bake the baklava for 15 minutes, then reduce the temperature to 140°C (285°F) and continue baking for another 45 minutes, until the pastry is golden and crisp.
While the baklava is baking, combine the 600 g of sugar and 500 ml of water in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove the saucepan from the heat, add the vanilla flavoring, and stir well.
Remove the baklava from the oven and let it rest for 5 minutes. Carefully pour the hot syrup evenly over the baklava, allowing it to soak into the layers.
Allow the baklava to cool and absorb the syrup before serving. For the best texture and flavor, let it rest for several hours before cutting or serving.
