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.