Chocolate Baklava with Pistachios and Orange Blossom Water

Preheat oven to 350°F (175°C).

In a bowl, combine the chopped pistachios, 1/2 cup granulated sugar, and cinnamon.

Grease a 9x13 inch baking pan.

Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.

Place one sheet of phyllo dough in the baking pan and brush with melted butter. Repeat with 6 more sheets of phyllo dough, buttering each layer.

Spread half of the pistachio mixture evenly over the phyllo dough.

Layer 6 more sheets of phyllo dough, buttering each layer.

Spread the remaining pistachio mixture evenly over the phyllo dough.

Layer the remaining phyllo dough sheets (about 6 sheets), buttering each layer.

Using a sharp knife, score the baklava into diamond or square shapes. Cut all the way through the layers.

Bake for 30-35 minutes, or until golden brown.

While the baklava is baking, prepare the syrup. In a saucepan, combine water, 1 cup granulated sugar, and cocoa powder. Bring to a boil over medium heat, stirring until the sugar and cocoa are dissolved.

Reduce heat and simmer for 5 minutes, then stir in the honey and orange blossom water and lemon juice. Remove from heat.

Once the baklava is out of the oven, immediately pour the warm syrup evenly over the baklava. Let it cool completely before serving (at least 2 hours).

Cut along the score lines to serve.