Chocolate Baklava with Pistachios and Orange Blossom Water

A decadent twist on traditional baklava, featuring layers of flaky phyllo pastry, a generous pistachio filling, and a rich chocolate syrup infused with the delicate aroma of orange blossom water.

Prep Time

20 minutes

Total Time

55 minutes

Calories

620 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.84/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

1packagePhyllo Dough(thawed overnight in the refrigerator)

£3.00

1cupUnsalted Butter(melted)

£2.50

2cupsPistachios(shelled and finely chopped)

£7.00

0.5cupGranulated Sugar

£0.30

1teaspoonGround Cinnamon

£0.10

1cupWater

1cupGranulated Sugar(for syrup)

£0.30

0.3cupUnsweetened Cocoa Powder

£0.40

2tablespoonsHoney

£0.25

1tablespoonOrange Blossom Water

£0.75

1tablespoonLemon Juice

£0.10

Total Cost

£14.70

£1.84 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
In a bowl, combine the chopped pistachios, 1/2 cup granulated sugar, and cinnamon.
3.
Grease a 9x13 inch baking pan.
4.
Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
5.
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.
6.
Spread half of the pistachio mixture evenly over the phyllo dough.
7.
Layer 6 more sheets of phyllo dough, buttering each layer.
8.
Spread the remaining pistachio mixture evenly over the phyllo dough.
9.
Layer the remaining phyllo dough sheets (about 6 sheets), buttering each layer.
10.
Using a sharp knife, score the baklava into diamond or square shapes. Cut all the way through the layers.
11.
Bake for 30-35 minutes, or until golden brown.
12.
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.
13.
Reduce heat and simmer for 5 minutes, then stir in the honey and orange blossom water and lemon juice. Remove from heat.
14.
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).
15.
Cut along the score lines to serve.

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My Notes

Nutrition Information

Nutrition per serving (120g)

620 kcal / 2594 kJ

Carbs

55g

21% of RDA

Fat

42g

60% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

38 g

42% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

24 g

120% of RDA

Chef's Tips

Keep phyllo dough covered with a damp towel to prevent it from drying out and becoming brittle.

Use good quality pistachios for the best flavor.

Pouring the warm syrup over the hot baklava allows it to absorb the syrup better.

The baklava is best served at room temperature.

Cooking Equipment

Oven

Stovetop

9x13 inch baking pan

Saucepan

Pastry brush

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chocolate Baklava with Pistachios and Orange Blossom Water

Ingredients

Instructions