Chocolate Baklava |

Posted on

17 September 2012



Chocolate Baklava

Chocolate Baklava


For the Baklava: 1 pkt. frozen phyllo pastry sheets, thawed
10oz. butter, melted
1lb. finely chopped walnuts
12 oz. miniature semisweet chocolate chips
5.3oz. sugar
1½ tsp. ground cinnamon
1 tsp. grated lemon zest
For the syrup: 6fl oz. fresh squeezed orange juice
3.5oz. sugar
4fl oz. water
6oz. honey
1fl oz. lemon juice


  • Preheat the oven to 180°C and grease a 15x10x1 inch baking pan
  • layer 8 sheets of phyllo pastry, one at a time and brush each with melted butter
  • in a bowl mix the nuts, chocolate, sugar, cinnamon, and lemon rind
  • Sprinkle 2 cups of this mixture on top of the phyllo
  • add four more sheets of buttered phyllo as before
  • top these with two more cups of the nut mixture
  • add four more sheets, each brushed with butter and top with the remaining nut mixture
  • add the remaining phyllo, each sheet brushed with butter and pour any remaining butter on top of the cake
  • with a sharp knife cut the baklava into small triangles or diamonds and bake for 45 minutes until golden in colour
  • While the baklava is baking combine all the syrup ingredients in a saucepan and bring to boil, stirring occasionally
  • reduce the heat and simmer for 20 minutes
  • pour this syrup over the warm baklava and leave the cake to cool completely before you remove it from the pan.
Cooks Note

Prep Time: 30 min; Cook Time: 60 min

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