Since the Turks made the original version in the 1300s, baklava has gone through a lot of changes. Over time, cinnamon, cardamom, and cloves were added to give it more flavor.

Now, in the 21st century, it's time to pump up the flavor once again. When we were visiting Mykonos, Greece, Barry fell in love with the pistachio baklava, so I substituted pistachios for the walnuts frequently found in baklava recipes here in the states. I then added anisette, cocoa, and chocolate to really kick it up a notch. The sweetness of the honey balances the cocoa and dark chocolate, and the anisette gives the dish a bright, fresh flavor.

So come with me to Mykonos, and try my Chocolate Pistachio Baklava. - Debbie

Click here for my recipe for Chocolate Pistachio Baklava!