Chocolate Pistachio Baklava

I have been making Baklava for years now, 

even though it isn't something I make every year,

but wow, it makes the house smell so, so good, 

and it is addictively delicious! 

I love its crispy, crunchy, syrupy goodness, but 

this year I decided to take it up a notch and 

use pistachios and add chocolate!  People who 

said they didn't like Baklava tried it and loved it!

Hubby kept eating all of the small edge 

pieces before the party!

I really think this is my favorite Baklava I have ever made. 

People get intimidated by the thinness of the 

Baklava leaves, and sometimes there is reason 

for concern, as sometimes the leaves stick together, 

so I like to purchase an extra package just in case 

we get in trouble with the leaves sticking as the 

package has thawed. 

Once the layers of butter and phyllo dough cool 

it is easy to cut into the traditional shape with a 

sharp knife. 

I decided to time it, so I could tell you how long it 

took me to put the Baklava together.  It was exactly 

an hour, but I ended up with 60 pieces.  

Chocolate Pistachio Baklava Recipe

1 pkg. phyllo dough 

1 1/2 C. melted butter

3/4 lb shelled pistachios (I got mine at Costco)

1 tsp cinnamon

1/2 C. mini chocolate chips

Syrup

1 C. sugar

1/2 C. honey

3/4 C. water

2 T. lemon juice

Heat oven to 350 degrees.

Butter a 10x15 inch cookie sheet with sides.  

(Really you can do any size pan - a 9x13, 

or even a half sheet cake pan, just cut  

and piece the phyllo dough to fit.)

Pulse the nuts in a food processor until 

pretty finely ground, then pulse in the 

cinnamon. 

Open your phyllo dough and cover with a 

damp paper towel - you don't want it wet 

or it will make the leaves stick together, but 

you need to keep the leaves from drying out.  

Carefully pick up a piece of dough and 

lay it in your buttered pan.  Cut to fit 

if needed, and piece if needed. 

I ran my sheets crosswise, using two 

sheets of dough per layer, since I was using 

the 10x15 pan.  You wouldn't have to do that 

with a 9x13 inch pan.  

 Lightly brush the butter 

on each layer.  Don't over butter.  Make sure you 

get the edges buttered so they don't dry out.  

Create 10 layers of dough and butter, 

then top with about half 

the nuts and 1/4 C. mini chips.  I don't like 

super thick layers of nuts, so I didn't use 

all of my nuts.  

Top with an additional five layers of dough and 

butter, then top with the remaining nuts and 1/4 

C. mini chocolate chips.  Finish with another 10 

layers of phyllo dough brushed with butter.  

Using a sharp knife, cut the dough vertically down 

to a layer of nuts - don't cut all the way through.  

Trust me, you will feel them.  Then cut on the 

diagonal to create the diamond shapes.  

Bake at 350 for about 50 minutes, until 

golden and the house smells heavenly!!!  

While the Baklava is baking, place the 

syrup ingredients in a medium saucepan, 

stir together and bring to a boil.  Reduce 

heat and let boil for about 4 minutes.  

When the Baklava is finished baking, bring 

the syrup back up to heat and pour over 

the puffed, golden pastry!  You will hear it 

crackle and crunch as the syrup pours over.  

Let it rest a least 8 hours so it soaks up 

all of the lovely syrup.  Then when it has rested, 

cut through the layers all the way to the bottom.  

Melt some additional chocolate and drizzle 

it over the Baklava.  

I already have guests asking me to make another batch! 

I hope you give Baklava a try - it tastes nothing 

like the commercial varieties you may have had, 

and adding a touch of chocolate makes it even 

more wonderful!

Thanks for stopping by during this 

crazy busy time of year!