Chocolate Baklawa

Chocolate Baklawa

Prep. 10 mins
Cooking 35 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


2 cups walnut, chopped
1 cup chocolate bar
1 cup dates, pitted and chopped
1 teaspoon cinnamon
1 egg, beaten
1/2 phyllo sheets
3/4 cup unsalted butter, melted
1/2 cup chocolate chips
1 tablespoon butter
24 walnuts, halved
whipping cream

  For syrup

2 cups sugar
1 cup water
1 teaspoon lemon juice



  • Mix walnut, chocolate, date, cinnamon in a bowl of electric mixer
  • Transfer into a glass bowl, add egg and mix till well to combine.
  • Preheat oven to 180 C (350C).
  • Grease an oven tray with butter.
  • Place phyllo sheet in prepared tray, brush with butter.
  • Top with another sheet, repeat till you finish half phyllo sheets quantity.
  • Spread filling and cover with remaining phyllo sheets making sure you brush every layer with butter.
  • Bake for 45 minutes or until golden.
  • Pour enough cold syrup over warm baklava to cover it

  For sugar syrup

  • - Place sugar and water in a sauce pan over a medium heat stir to dissolve.
  • - Add lemon juice and let boil till thickened.
  • - You may add flavors to the syrup as desired (lemon zest, cloves, bay leaves, cinnamon stick, rose water), preserve in jar and refrigerate till use.
  • - For thicker sugar syrup, add more cup of sugar.

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