Chocolate Baklawa (Baklava)

Name: Chocolate Baklawa (Baklava)
Prep time: 30 min
Cook time: 45 min
Yield: 1 large tray (approximately 55 pieces)
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Desserts

A rich chocolate twist on classic baklawa—crispy, nutty, and perfectly balanced with syrup.

PREP TIME

30 minutes

COOK TIME

45 minutes

SERVES

1 large tray (approximately 55 pieces)

About this recipe

This Chocolate Baklawa Recipe is one of those recipes I didn’t plan to make… but once I tried it, I couldn’t stop thinking about it. A friend made it and brought it over, and that was it—I was hooked. The very next day, I made it myself so I wouldn’t forget a single detail. It’s a beautiful twist on traditional baklawa, combining the crisp, buttery layers we all love with a rich chocolate and nut filling.

What I love about this Chocolate Baklawa Recipe is how balanced it is. My friend’s version was more heavily soaked in syrup, but I found myself leaning towards a slightly crunchier finish with a little less syrup. That said, the first time I made it, I realised it still needed a little more syrup to bring everything together—so it’s really about finding that balance that suits you.

If you enjoy baklawa as much as I do, you’ll also love my other variations. My cashew-filled baklawa is simple and not overly sweet, giving you control over the syrup. The Cashew Baklawa Fingers are a Ramadan staple, filled with finely ground cashews and full of that classic Middle Eastern flavour. And if you’re after something a little different, my Baked Baklawa Cheesecake Tartlets combine crisp filo with a creamy cheesecake centre—easy to make but always impressive.

Ingredients

Main Ingredients

45 sheets phyllo (filo) pastry (approximately 1 1⁄2 packets)
1 kilogram hazelnut chocolate spread (softened)
800 grams walnuts
800 grams roasted salted cashews
250 grams butter, melted

Sugar Syrup

3 1⁄2 cups sugar
3 1⁄2 cups water

Notes from Rouba

Grind the nuts separately so you control the texture better
Don’t over-process the nuts—you still want a bit of bite
Pour the syrup while the baklawa is hot so it absorbs properly
I like mine slightly less soaked for a crunchier finish

I used my 33cm Dorsch baking pan for this recipe—it’s lightweight, easy to handle, and nothing sticks, which makes working with filo so much easier. If you’d like to use the same pan, you can shop it through my link here. I have an affiliate partnership with Dorsch, so you can get 10% off anything on their website using my code ROUBASFOOD.

Method

Step 1. Prepare the filling

Grind the walnuts in a food processor to a medium to fine texture, then grind the cashews separately to the same consistency. Place both into a large bowl, add the softened hazelnut chocolate, and mix well until evenly combined. Do not process the chocolate.

Step 2. Layer the baklawa

Preheat the oven to 180°C (fan-forced) (350°F). Brush a 33-centimetre baking dish with butter. Lay down 10 sheets of filo, brushing melted butter between each layer. Spread one-third of the chocolate nut mixture evenly over the top. Add another 10 sheets of filo, again brushing butter between each layer, then spread the remaining filling evenly. Finish with 15 sheets of filo on top, brushing butter between each layer. Using a sharp knife, cut into diagonal squares or your preferred shape.

Step 3. Bake the baklawa

Place the tray into the oven and bake for approximately 45 minutes, or until the top is golden in colour and crisp.

Step 4. Make the syrup and finish

While the baklawa is baking, combine the sugar and water in a saucepan over medium to low heat and stir until the sugar dissolves. Allow it to simmer gently for 7 to 10 minutes, then remove from the heat. You are looking for a running syrup, not a thick syrup. Once the baklawa comes out of the oven, immediately pour the warm syrup evenly over the hot tray. Garnish with finely chopped hazelnut chocolate or as desired.

A FEW THINGS YOU’LL WANT TO KNOW

Is the sugar syrup meant to be runny and warm?
Yes. You’re looking for a light, runny syrup—not thick. Start it while the baklawa is baking and have it ready to pour as soon as it comes out of the oven.

Do I have to use 3 1⁄2 cups of sugar?
Not necessarily. I tried it with 2 1⁄2 cups and it still worked, just less sweet. It really comes down to your preference.

How fine should I grind the nuts?
Go for a finer grind. This helps the layers sit nicely and gives you that classic baklawa texture.

Why do we brush butter between each sheet?
This is what gives you those crisp, flaky layers. Skipping it will leave the pastry soft instead of golden and crunchy.

Do I have to cut it into diamonds?
No, not at all. Diamonds are traditional, but squares or rectangles work just as well.

Do the cashews need to be roasted and salted?
Yes, and it makes a big difference. It adds flavour and balances the sweetness of the chocolate and syrup.

Can I use salted or unsalted butter?
Either works, but I actually prefer using salted butter—it helps balance the sweetness of the chocolate and syrup nicely.

What hazelnut chocolate should I use?
Use a hazelnut spread (like Nutella or similar), not a solid chocolate block. Go for one you enjoy eating, as the flavour really comes through. It also helps to slightly warm it in the microwave before using so it’s easier to pour and mix through the nuts.