Turkish Chocolate Pistachio Baklava

Turkish Chocolate Pistachio Baklava - This Chocolate Baklava is probably my favourite take on traditional Middle Eastern Baklava. This version is a twist on the traditional Turkish Baklava known as Fistikli Baklava (Pistachio Baklava).
It has the perfect balance of Crispy Buttery Pastry with the most incredible squidgy Syrupy Nutty middle.

What is Baklava?

Baklava is a layered pastry Dessert made with Filp Pastry and filled with chopped nuts. It is sweetened with a Sugar or Honey Syrup. syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine, and is also popular across the Middle East, and in both Iranian (Persian) and Greek cuisine.

Making baklava at home, can seem like a very daunting task but it is actually easy to make, albeit a little time consuming.

This extremely popular and fragrant dessert is made by layering filo/phyllo pastry sheets that are and sandwiching them together with Ghee, Spices and ground Nuts. This is then drenched in a flavoured sweet Sugar or Honey Syrup. It is packed full of rich flavours and one piece will never be enough!

This recipe is especially popular during celebrations such as Eid or Ramadan. It is great made in advance and is even better on day 2. It also keeps well for a week, sometimes more.

There are countless variations when it comes to Baklava. Variations come by way of the types of Nuts or Spices used. Some recipes call for Walnuts, Almonds, Hazelnuts. Some call for Cinnamon, Cloves, or Cardamom. Some add Rose Water, Orange Blossom Water or Lemon. The variations are endless!

This particular recipe was absolutely loved and devoured by our loved ones, who said that it was the best Baklava they had ever had - in the UK or abroad! I hope that that is reason enough to give it a try.

It is the recipe that I have worked hardest on too because I wanted to recapture the ones that I have tasted from Hafiz Mustafa. We also have a wonderful Turkish bakery in my home town of Blackburn that does the most sublime Chocolate Baklava and I wanted to try and make it as good as that!

Ingredients You’ll Need To Make Chocolate Pistachio Baklava

Here is a list of the key ingredients. The complete list of ingredients, including measurements, can be found at the recipe card at the bottom of the page.

Filo sheets

For this recipe you will need 25 sheets of Filo/Phyllo Pastry which is roughly 500g or 2 packs. Each box contains around 12 sheets and we make the remaining layers from offcuts.This delicate pastry can be found in the fridge or freezer aisle in most supermarkets.

Nut mixture

We use ground Walnuts and Pistachios which we pre roast to bring out the most robust, rich and delicious flavour. We then mix Cinnamon,Cardamom and a pinch of Salt in to it.

Sugar Syrup (Simple Syrup)

We make a Syrup using Sugar (Granulated or Caster) with Water, Lemon and Cocoa Powder.

Some people add Honey and you can replace some of the Sugar with Honey. Both work.

This Syrup not only adds flavour by soaking into every crevice of the crispiest and most buttery Pastry, it also helps everything to stick together and stay moist.

Ghee and Chocolate

In this recipe we actually combine the Ghee with melted Chocolate (Milk or Dark Chocolate). The rich Buttery flavour of Ghee pairs delicious with the roasted Nuts and crispy Pastry as well as the Chocolate to create the best Baklava ever. Because Ghee is clarified, it is less likely to burn too.

How to make it

Step 1 - Make the Simple Syrup

We make this first because it needs to be cool before it is poured onto the pastry so that the Baklava remains super crispy.

To make it, place the Sugar and Water in a saucepan and heat over medium heat. Bring to a boil and then turn the heat down. Simmer for 20 - 25 minutes, stirring occasionally, until the Sugar dissolves. Stir in the Lemon Juice and Cocoa Powder. Then simmer this for an additional 5 minutes.

Note - The cooled syrup can be made up to 7 days in advance and stored in the fridge.

Step 2 - Roast the Nuts and make the Nut Mixture

Spread the Nuts on to a baking sheet/tray and roast in the oven for 25 minutes. Then add to the bowl of a food processor and blend to a coarse crumb. Transfer to a large bowl and stir in Cinnamon powder, Cardamom powder and Salt. Mix well to fully combine.

Step 3 - Melt Ghee with Chocolate

Add Ghee and chopped Chocolate to a bowl set over a pot of Water. Heat the Water and let the Chocolate melt fully. Stir together and set aside.

Step 4 - Begin to assemble the first Few Layers of the Baklava

Brush a 9”x 13” baking tin with some of the Ghee and Chocolate mixture.

Unroll the thawed Filo/Phyllo pastry. Using the tin as a guide, cut the Filo sheets to size (save offcuts) and then place the sheets in between two slightly damp kitchen towels. This will help keep the Filo from drying out and breaking while you assemble the Baklava.

To assemble the Baklava, gently take one sheet of Filo and place it in the tin.

Brush the top of the Filo sheet with more melted Ghee/Chocolate.

Repeat this with 12 more sheets ensuring each layer is brushed with the Ghee and Chocolate mixture.

If you have less sheets in your pack, use some of the offcuts to create a layer.

Step 5 - Sprinkle the Nuts on the middle layer.

Now sprinkle over the Roast Nuts spreading it all over the Filo pastry edge to edge. You can also save some and sprinkle them between the remaining layers if you like.

Step 6 - Continue Assembling the Baklava

Place a sheet of Filo on top of the Nuts and continue to layer the Filo Pastry with Ghee/Chocolate between each layer until they are all used up.

Step 7 - Cut the Baklava into diamonds.

Preheat the oven to 200 C/ 390 F.

Do not brush the final layer. Gently press the Baklava down with your hands to squish the layers together and compress together to release air pockets.  

Use a sharp knife to cut the Baklavas into diamonds. You can make the Diamonds as big or as small as you would like.

Brush the top layer with a good amount of Ghee/clarified Butter, Chocolate mixture.

Step 8 - Bake!

Place the Baklava tin on the middle rack of the preheated oven.

Bake at 200 C/390 F for 15 minutes and then at 180c/350 f for 45 mins. Check it after 45 minutes to ensure that the Baklava isn’t catching at the edges. The Baklava should visibly look crispy and will be a dark golden brown.

Step 9 - Pour cold Sugar Syrup over the Hot Baklava

Remove the Baklava from the oven and pour the delicious Sugar syrup over the hot Baklava, making sure to distribute evenly so it gets between all the layers.

It should sizzle!

Step 10 - Garnish

Add crushed Nuts onto each diamond. I use Pistachios only for this because it contrasts beautifully!

Step 11 - Let the baklava cool completely!

As tempting as it is to dive in, patience is your friend here!

Allow the Baklava to rest for 6 - 8 hours. Although you can eat it immediately or even an hour afterwards, it tastes better with time.

Note - Baklava can be stored and enjoyed at room temperature for up to 7 days.

Top tips fro Making The best Chocolate Pistachio and Walnut Baklava

Let the Syrup cool before adding it to Baklava.

This is important because it means you get crispy Baklava and it also helps to ensure that the Syrup fully incorporates into all the layers of the Baklava. You can make the syrup up to 7 days in advance and store it in the fridge.

Do not over pulse the Nuts

Blend the Nuts to a coarse crumb. This adds texture but also the finer you go, the more likely that they Nuts will begin to release Oil to get ready to become a Nut Butter which isn’t that we want here!

Thaw the Filo Pastry

Thaw the Filo pastry in the fridge overnight. I tend to buy the Filo a day in advance and just keep it in the fridge until 20 minutes before needed. Keep the Filo pastry covered between 2 very lightly damp kitchen towels. This will stop them from drying out.

Don’t thaw it at room temperature because the sheets may get soggy and therefore will be difficult to work with.

Place the filo sheets between two kitchen towels during assembly, so they don’t dry out and begin to break.

Trim the Filo Dough

You will likely need to trim the Filo to fit the tin you are using. Use your tin as a guide and quickly but gently trim the sheets to size.

Keep any offcuts covered too. Some Filo packets have less layers and the off cuts can be used to make a layer if needed.

You can also keep the remaining pieces in the fridge for another Recipe.

Brush the Filo gently

When brushing the Ghee and Chocolate mixture onto the filo, do it gently to avoid any breakage. Filo is a very thin and fragile pastry!

Cut the Baklava into pieces before baking

Use a sharp knife to cut the Baklava into pieces BEFORE baking. It will be difficult to cut it after it has baked. Use a sharp knife to ensure it cuts through the layers perfectly (all the way to the bottom so the syrup gets to every layer and into ever piece) and you get nice clean edges.

Make Baklava in advance

Baklava is the most perfect make ahead dessert. In fact, it is better the day after it is baked because it will have had a chance to fully absorb all that delicious syrup.

Gently lift Filo Sheets into the tin

Filo can break easily so when you lift the pastry into the tin, handle it gently using the 2 corners nearest to you.

How To Store Chocolate Baklava

Fridge - You can store Chocolate Pistachio Baklava at room temperature (well wrapped or in an airtight container) for up to 7 days. Keeping it at room temperature will ensure it remains crispy. You can then move it into the fridge if you still have leftovers.

Freezer - You can also freeze Baklava in an an airtight container for up to 3 months. Wrap the Baklava in a layer of clingfilm and then place in a freezer bag or airtight container.

Thaw at room temperature or overnight in the fridge.

How to make ahead

The cooled syrup can be made up to 7 days in advance and stored in the fridge.

The Bakalva can be made up to 2 days before serving.

Variations

Spices

Many recipes call for adding whole Cinnamon or Cloves into the Syrup and then removing them before pouring onto the Baklava. You can add them.

You can also flavour the Syrup with Ground Spices such as Cinnamon, Cardamom, Cloves or Nutmeg.

Add Peel

Add Lemon or Orange Peel to flavour the Syrup.

Add Rose Water or Orange Blossom Water

Again this will help to favour the Syrup.

Try other Nuts

You can use any Nuts you like in this recipe. Use your favourites!

Make a Chocolate Hazelnut Baklava

Use Hazelnuts in place of the Pistachios and Walnuts and use Nutella or Hazelnut Spread in place of the Chocolate.

Use some Honey instead

You can replace some of the Sugar with Honey.

Cut the Baklava into smaller or different shapes

You can cut the Baklava into as many pieces as you like.

You can also cut it into different shapes such as squares or triangles.

How to Serve

Baklava can be served warm or cold.

Pistachio Baklava can be enjoyed as it is without accompaniments but it is delicious with a scoop of Vanilla Ice Cream. My Turkish friend said that that is how they would have it. I also like to add a drizzle of Pistachio Paste or Creme on top.

You can also serve it with some Cream alongside a cup of Tea or Turkish Coffee.

Chocolate Baklava FAQs

Why is my Baklava soggy rather then crispy?

Soaking Baklava with warm syrup results in soggy pastry.
You should always use cold Syrup on hot Baklava or Hot Syrup on completely cooled Baklava.
This will help it to fully absorb into the layers.

Can I reduce the Sugar in this Baklava recipe?

Yes you can but I would not recommend it. Baklava is supposed to be an occasional indulgent treat. The Sugar adds to the sweetness but it also helps the Baklava to remain intact.

Do I have to use Ghee?

The reason we use Ghee is because Butter does not have a high smoking point and therefore will result in a bitter burnt taste.

More Turkish Recipes

Trilece

Turkish Simit - Turkish Sesame Bagel Bread

Turkish Pide (Minced Meat and Cheese) - Turkish Pizza

Kumpir - Turkish Street Food Style Jacket Potato

Menemen with Feta - Turkish Scrambled Eggs

More Pistachio Recipes

Fudgy Chocolate Pistachio Brownies

Pistachio Milk Cake

Pistachio Loaf Cake with Lime and Cardamom

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