Baklava Recipe: How to make Chocolate Baklava - Quick and Easy
Easy Chocolate Baklava Recipe
Chocolate Baklava is the ultimate dessert for the chocoholic and sweet tooth in all of us. Using quality dark chocolate, which we all know is so good for our health, and delicious walnuts, this easy to make, finger sized treat will have you coming back for more. And more. And more.
The history of Baklava is diverse, not only in the number of ways that it can be prepared, but so too the number of countries that claim it to be their own. Despite their variations, the classical ingredients used include thin flakey pastry, nuts and a sugar syrup, which is often scented with rose water or even cinnamon. Traditional Baklava does not use chocolate, however this recipe does. Without further ado, let's get cooking.
One word of warning! These are addictive and sweet! Yum.
- Prep time: 15 min
- Cook time: 10 min
- Ready in: 25 min
- Yields: 26 pieces (finger size).
- 125 grams Walnuts
- 125 grams Dark Chocolate
- 1 Packet Filo Pastry
- 400 grams Sugar
- 1 cup Water
Preparation is key in the successful execution of any recipe, and with this easy to cook Chocolate Baklava, there is no exception. There are really only two steps which should be completed prior to commencing and they are:
- Ensure your frozen Filo Pastry is removed from the freezer and is sitting at room temperature. It does not need to be unrolled or removed from its wrapper or box at this stage. The longer this can thaw the better as it will ensure that the pastry does not crumble when being rolled.
- Pre-heat your oven as per the Filo Pastry guide; where none provided, set to 180 degrees celcius (fan forced).
Cooking the Chocolate Baklava
- With your oven heating and your Filo pastry thawing, the time comes to prepare your filling.
- Shave the Chocolate: Using a knife (or grater if you prefer), shave the dark chocolate into shards. This can be as fine or as rough as you prefer.
- Walnuts: Mill or grind the walnuts into small crumb-like pieces. Make sure not to make them too fine as you want them to provide texture to the Baklava.
- Mix the shaved chocolate and walnuts together.
- In a microwave or on a stove top, melt your butter. This is used to baste the filo pastry and to seal the Baklava edges closed.
- Open the Filo Pastry and lay one sheet completely flat onto a clean bench. Completely cover with melted butter; as if you were painting it. Once finished, place one more piece of Filo Pastry on top of it.
- Now add a handful of the mixed Chocolate and Walnut Mixture to the bottom edge of the pastry. Spread it out evenly.
- Gently roll the pastry over the mixture and continue to roll, like a cigar shape, at least two complete turns. With a knife, cut the pastry roll off, and baste the edge with the melted butter. One final turn will completely seal the cigar-like roll.
- Repeat process until all mixture used.
- Cut each long cigar-like roll of Baklava into finger size pieces. You can cook them in full lengths, or cut them into smaller bite size pieces. No rules here, purely your preference. Place them into a lined baking tray, baste them with melted butter and place the tray into the oven for 10 minutes, or until golden brown.
Whilst the Chocolate Baklava are in the oven, a sugar syrup can be quickly prepared. In this instance, this is simply a mixture of sugar and water (many variations exist), melted and simmered together in a saucepan on a stove for a few minutes. The mixture does not change colour or thickness. After a couple of minutes of boiling, simmer for a further two to three minutes and then set aside. Once the Chocolate Baklava are cooked, remove from the oven, place into a serving dish and pour your sugar syrup over them, just to cover.
Eat Hot or Not? That is the Question
Trust me, you will be tempted to grab a lovely hot Chocolate Baklava, recently covered in sugar syrup and eat it. And you should. It will be delicious. The chocolate will be just soft and almost melted. The pastry still warm and flaky. The syrup hot and sweet.
If there any left, set aside and cover. Overnight, or at least a few hours after preparation, the sugar syrup will have cooled and will slightly set, forming more of a honey-like consistency. This will resemble more of the traditional-looking Baklava that you may see with the sticky honey look.
As with all good food and wine, 'day two' always brings with is a greater fuller flavour.
More Chocolate News
Chocolate Baklava is very sweet yet very morish.
Finger-size serving portions are recommended for this very reason, however cut and serve them in the size (or shape) that suit your preference and taste.
Serve with a cup of coffee or tea and your guests will be amazed at your creativity in the kitchen.
As discussed earlier, Baklava comes in many different shapes, sizes and variations. Don't be afraid to experiment.
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