Chocolate Pistachio Baklava
Chocolate Pistachio Baklava Description Who doesn't love baklava? In this recipe, I've taken the classic Greek version of Baklava, and added anisette, cocoa, and chocolate. The anisette and chocolate balance each other perfectly. Combine that with the pistachios and honey, and you've got a yummy dessert no one could resist!

(If you can't find anise star or pistachio flavor, don't worry. The dish will be great without them.)

Click on photo to enlarge.

At a glance
3 1/2 cups shelled pistachios, chopped
5 ounces dark chocolate
1/4 cup sugar
1/4 cup cocoa
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 tsp ground anise seed
1 pound package phyllo sheets, thawed
1 1/2 cups butter, melted

2 cups, plus 2 tablespoons sugar
3/4 cups water
3/4 cup anisette
1/2 cup honey
3 drops pistachio flavor
4 anise stars
1/4 lemon, peel only
1 clove


Preheat oven to 375°F. Finely chop the pistachios and chocolate in a food processor, leaving a small amount somewhat bigger for texture (about 1/3 of the mix to be chunky, yet still chopped). Mix together the pistachio and chocolate mix, sugar, cocoa, and spices and set aside.

Place 1 sheet of phyllo on the bottom of a 9-inch x12-inch pan. Brush the dough lightly with melted butter. Repeat this process until there are 12 sheets of phyllo in the pan. Be sure to keep the sheets of phyllo covered with a towel until ready to place in the pan, this will keep them from drying out.

Sprinkle a third of the pistachio mixture onto the phyllo sheets.

Place 6-8 more sheets of phyllo on top of the pistachio mixture, applying the melted butter with a brush onto each sheet.

Place another third of the pistachio mixture on the dough.

Layer 6-8 more sheets of phyllo on top of the nuts, brushing melted butter in between each sheet.

Sprinkle the remaining pistachio mixture onto the phyllo sheets.

Layer the remaining phyllo sheets, brushing butter between each sheet, making sure to brush a heavy layer of butter on the top sheet.

Trim the edges if necessary so that the phyllo sheets are level..

Cut the pastry into 2-inch squares, but don’t slice through the bottom layer of the dough. The syrup will distribute more evenly if you leave the bottom layer uncut.

Bake at 375°F for 28 minutes or until the top layer of the phyllo becomes light golden brown.

Meanwhile, prepare the syrup. Combine all of the ingredients and bring to a boil.

Take the pan out of the oven. After removing the anise star, clove, and lemon peel, pour the hot syrup over the baklava immediately.

Let the baklava stand at room temperature until thoroughly cooled. Slice all the way through the bottom layer of the baklava and serve. If you let it rest over time, it’s even better!


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