Pakhlava with Chocolate

Chocolate Baklava Recipe: Sweet and Spicy Taste

Turkish baklava is a famous and beloved dessert from the Ottoman Empire, believed to have been prepared and perfected in the imperial kitchens of Topkapı Palace. Over time, this delicious dessert has evolved into different varieties and flavors to suit different tastes and preferences. Turkish baklavaOne of them is chocolate baklava.

As for the chocolate baklava recipe, it's a modern and innovative take on the traditional baklava that incorporates chocolate into the recipe. This type of baklava maintains the essence of the original by using thin layers of phyllo dough, but it incorporates a chocolate-based filling or drizzle that adds a delicious twist to the classic treat.

Chocolate baklava is made in several ways:

Chocolate Filling: Some versions have chocolate filling between layers of filo pastry along with nuts (usually walnuts or pistachios). The chocolate can be in the form of a spread or mixture applied between the layers.

Chocolate Drizzle: Instead of filling, some recipes include chocolate syrup or drizzle over baked and cut baklava. This can be a melted chocolate mixture or chocolate syrup poured over the baklava

Although chocolate baklava is not a traditional type, it has gained popularity as a modern adaptation, especially in regions where the love of baklava and chocolate combine.

This innovative variation caters to those who enjoy the classic flavors of baklava but are looking for a hint of chocolate, combining the rich, nutty and sweet characteristics of the original baklava with the addition of chocolate for added delicacy.

Introduction to Baklava Recipe: Ingredients and Preparation

Creating chocolate baklava involves adding chocolate to the traditional baklava recipe. Here's a basic recipe that incorporates chocolate into layers of filo pastry and nuts:

Composition:

For the preparation of baklava ingredients:

1 package of filo pastry

1 1/2 cups unsalted butter, melted

2 cups finely ground walnuts or pistachios

1/2 cup semisweet chocolate chips or chopped chocolate

For the syrup:

1 1/2 cups granulated sugar

1 glass of water

1/2 cup honey

1 teaspoon of vanilla extract

1 tablespoon of lemon juice

Instructions:

Preheat oven to 350°F (175°C).

Combine ground nuts and chocolate chips in a bowl and set aside.

Make syrup by combining sugar, water, honey, vanilla extract and lemon juice in a saucepan. Bring to a boil, stirring occasionally, then reduce the heat and let simmer for about 10-15 minutes, until it thickens slightly. Once ready, set the syrup aside to cool.

Grease the baking pan with melted butter.

Put a layer in the dough and grease it with melted butter. Continue layering layers of phyllo dough, brushing each layer with butter

After you have folded about half of the filo tops, sprinkle some of the walnut and chocolate mixture evenly over the layers.

Continue layering the rest of the filo layers, brushing each layer with butter.

After all the layers are made, use a sharp knife to cut the baklava into a diamond or square shape.

Bake the baklava in the preheated oven for about 30-40 minutes or until golden.

After cooking, remove the baklava from the oven and let it cool for a few minutes.

While the baklava is still hot, pour the cooled syrup over it and make sure it covers the entire surface.

Allow the chocolate baklava to sit for several hours or overnight so that the syrup is fully absorbed.

This chocolate baklava offers a delicious combination of traditional baklava with a chocolate topping, providing a rich and sweet dessert sure to please both baklava and chocolate lovers alike. Adjust the amount of sweetness or nuts according to your preferences.

Chocolate Touch: Yogurt Recipe for Chocolate Baklava

We present you the recipe for yogurt-based chocolate baklava. This time it offers a unique twist on the traditional dessert by adding yogurt to the dough or filling. We present the recipe for chocolate baklava with yogurt:

Composition:

For Baklava:

1 package of filo pastry

1 1/2 cups unsalted butter, melted

2 cups finely ground walnuts or pistachios

1/2 cup semisweet chocolate chips or chopped chocolate

For the yogurt mixture:

1 cup of yogurt

1/4 cup sugar

1/4 cup melted butter

1 teaspoon of vanilla extract

For the syrup:

1 1/2 cups granulated sugar

1 glass of water

1/2 cup honey

1 teaspoon of vanilla extract

1 tablespoon of lemon juice

Instructions:

Preheat oven to 350°F (175°C).

Mix the ground nuts and chocolate in a bowl and set aside.

In a separate bowl, combine the Greek yogurt, sugar, melted butter, and vanilla extract. Mix until well combined.

Make syrup by combining sugar, water, honey, vanilla extract and lemon juice in a saucepan. Bring to a boil, then reduce the heat and let simmer for about 10-15 minutes until it thickens a little. Set the syrup aside to cool.

Grease the baking pan with melted butter.

Put a layer in the dough and grease it with melted butter. Continue layering layers of phyllo dough, brushing each layer with butter

After you have folded about half of the filo layers, spread some of the walnut and chocolate mixture over the layers.

Add another layer of phyllo, continuing to brush each layer with butter.

Spread the yogurt mixture over the filo sheets.

Continue layering the remaining phyllo layers, brushing each layer with butter.

After all the layers are made, cut the baklava into a diamond or square shape.

Bake the baklava in the preheated oven for about 30-40 minutes or until golden.

After cooking, remove the baklava from the oven and let it cool for a few minutes.

While the baklava is still hot, pour the cooled syrup over it and make sure it covers the entire surface.

Allow the yogurt-based chocolate baklava to rest for a few hours or overnight to fully absorb the syrup.

This recipe combines the classic flavors of baklava with a yogurt twist, making it a unique and delicious dessert. Adjust the amount of sweetness or nuts according to your preferences.

Mixing and Placement: Baklava Areas and Placement

In the process of making baklava, there are special steps for arranging and assembling the layers to ensure that the dough is well prepared and cooked evenly.

Here is a general guideline for placing the layers of baklava:

Layering the filo pastry:

Start with a stack of filo pastry sheets. These sheets are very thin and delicate, so cover them with a damp cloth while you work to prevent them from drying out.

Brush each layer with melted butter to cook well. The butter helps separate the layers and contributes to the crispy texture.

After placing a single layer, spread the butter on top and repeat this process until the layers are about half folded.

Adding the Hazelnut Filling:

After half of the phyllo layers are placed, spread a layer of the walnut mixture evenly over the dough. Nuts are usually a mixture of finely ground walnuts, pistachios, or other preferred nuts mixed with sugar and sometimes spices like cinnamon.

Spread the nut mixture evenly over the entire surface.

Add the remaining phyllo layers on top of the hazelnut mixture, brushing each layer with butter as you did the first layers.

After folding all the phyllo sheets, cut the baklava into diamonds or squares before baking.

Bake the baklava until golden.

After the baklava comes out of the oven, immediately pour the cooled syrup over it so that the syrup covers the entire surface. Hot baklava absorbs the syrup, creating its characteristic sweetness.

It is important to note that folding the fiber sheets of baklava requires precision and a generous but not excessive application of butter. Evenly distributing the nut mixture and ensuring that the syrup covers the entire baked baklava are key steps to a successful and delicious final product. Adjustments to these steps can be made based on personal preference and the specific recipe being used.

Pakhlava with Chocolate