Tuesday, December 10, 2019

Chocolate Pistachio Baklava

I have been making Baklava for years now, 
even though it isn't something I make every year,
but wow, it makes the house smell so, so good, 
and it is addictively delicious! 

I love its crispy, crunchy, syrupy goodness, but 
this year I decided to take it up a notch and 
use pistachios and add chocolate!  People who 
said they didn't like Baklava tried it and loved it!

Hubby kept eating all of the small edge 
pieces before the party!

I really think this is my favorite Baklava I have ever made. 

People get intimidated by the thinness of the 
Baklava leaves, and sometimes there is reason 
for concern, as sometimes the leaves stick together, 
so I like to purchase an extra package just in case 
we get in trouble with the leaves sticking as the 
package has thawed. 

Once the layers of butter and phyllo dough cool 
it is easy to cut into the traditional shape with a 
sharp knife. 

I decided to time it, so I could tell you how long it 
took me to put the Baklava together.  It was exactly 
an hour, but I ended up with 60 pieces.  

Chocolate Pistachio Baklava Recipe

1 pkg. phyllo dough 
1 1/2 C. melted butter
3/4 lb shelled pistachios (I got mine at Costco)
1 tsp cinnamon
1/2 C. mini chocolate chips

1 C. sugar
1/2 C. honey
3/4 C. water
2 T. lemon juice

Heat oven to 350 degrees.

Butter a 10x15 inch cookie sheet with sides.  
(Really you can do any size pan - a 9x13, 
or even a half sheet cake pan, just cut  
and piece the phyllo dough to fit.)

Pulse the nuts in a food processor until 
pretty finely ground, then pulse in the 

Open your phyllo dough and cover with a 
damp paper towel - you don't want it wet 
or it will make the leaves stick together, but 
you need to keep the leaves from drying out.  

Carefully pick up a piece of dough and 
lay it in your buttered pan.  Cut to fit 
if needed, and piece if needed. 

I ran my sheets crosswise, using two 
sheets of dough per layer, since I was using 
the 10x15 pan.  You wouldn't have to do that 
with a 9x13 inch pan.  

 Lightly brush the butter 
on each layer.  Don't over butter.  Make sure you 
get the edges buttered so they don't dry out.  
Create 10 layers of dough and butter, 
then top with about half 
the nuts and 1/4 C. mini chips.  I don't like 
super thick layers of nuts, so I didn't use 
all of my nuts.  

Top with an additional five layers of dough and 
butter, then top with the remaining nuts and 1/4 
C. mini chocolate chips.  Finish with another 10 
layers of phyllo dough brushed with butter.  

Using a sharp knife, cut the dough vertically down 
to a layer of nuts - don't cut all the way through.  
Trust me, you will feel them.  Then cut on the 
diagonal to create the diamond shapes.  

Bake at 350 for about 50 minutes, until 
golden and the house smells heavenly!!!  

While the Baklava is baking, place the 
syrup ingredients in a medium saucepan, 
stir together and bring to a boil.  Reduce 
heat and let boil for about 4 minutes.  

When the Baklava is finished baking, bring 
the syrup back up to heat and pour over 
the puffed, golden pastry!  You will hear it 
crackle and crunch as the syrup pours over.  

Let it rest a least 8 hours so it soaks up 
all of the lovely syrup.  Then when it has rested, 
cut through the layers all the way to the bottom.  

Melt some additional chocolate and drizzle 
it over the Baklava.  

I already have guests asking me to make another batch! 

I hope you give Baklava a try - it tastes nothing 
like the commercial varieties you may have had, 
and adding a touch of chocolate makes it even 
more wonderful!

Thanks for stopping by during this 
crazy busy time of year!


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. This post made my mouth water a little...YUM, what a pretty presentation, too

  2. Oh yum, looks delicious! Sure would taste good with my morning coffee right now.........

  3. Mmmmmmmmm...this is so good....jammie live Ria 💚🎄❤️

  4. Love Ria ...sorry 💚🎄❤️

  5. Yum! Everything is better with a little chocolate! Smart to have extra phyllo on hand too!

  6. Another amazing dessert. You can certainly bake and it shows. Looks so pretty and yet delicious. I bet they are great with a cup of coffee or tea.


Your comments are the highlight of my day! Leave a comment and then I can come and visit your blog. Have a wonderful day! Unfortunately I have had to block anonymous comments, hope you understand.

Follow me on Instagram