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top view of a plate and pan of baklava with walnuts around them
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5 from 2 votes

Beth's Chocolate and Pecan Baklava Recipe

Baklava is a dessert that is made with phyllo dough, nuts, and honey. It is crunchy, sweet, and really unique and oh so delicious.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 30 pieces
Author: Melissa Griffiths

Ingredients

For the Syrup:

  • 1 cup sugar
  • ½ cup water
  • ¼ cup honey

For the Filling:

  • 1 ½ cups pecans toasted and finely chopped
  • ¼ cup sugar
  • ½ cup mini semi sweet chocolate chips

For the Phyllo:

  • 1 cup unsalted butter
  • 24 sheets frozen phyllo (or filo) dough thawed in the refrigerator overnight

Instructions

  • Combine all syrup ingredients in a medium saucepan.
  • Bring to a boil over medium heat. Boil for 5 minutes.
  • Remove from heat and allow to cool.
  • Melt butter in the microwave or on the stove.
  • Once melted skim any milky substance off the top.
  • Pour clear portion of butter into a separate container.
  • Discard remaining milky substance at the bottom.
  • Heat oven to 350.
  • Unroll phyllo onto cutting board.
  • Cut dough to fit in 13x9 inch pan.
  • Cover any phyllo you aren't working with, with large dry towel.
  • Brush bottom of 13x9 inch pan with melted butter.
  • Lay 1 sheet of phyllo dough in pan.
  • Brush phyllo with butter.
  • Repeat with 11 more sheets of phyllo (so 12 layers of butter and phyllo on the bottom).
  • In a small bowl mix together the pecans, sugar, and mini chocolate chips for the filling. Evenly sprinkle filling onto phyllo in the bottom of the pan.
  • Top with remaining phyllo, brushing butter in between each layer as before.
  • Cut baklava into squares or diamonds, cutting all the way to the bottom ( about 1 ½ inch pieces).
  • Bake 25 minutes until golden brown.
  • Remove the pan from the oven.
  • Immediately pour cooled syrup evenly over the baked baklava.
  • Cool completely before serving.

Notes

  • Finely and uniformly chopped pecans create a better texture and more even filling distribution.
  • Mini chocolate chips melt more evenly and blend better with the nuts compared to regular-sized chips.
  • Ensure to skim off the milky substance from the melted butter for a clearer, richer butter that enhances the baklava's layers.
  • Keep the phyllo dough you're not working with covered with a dry towel to prevent it from drying out and becoming brittle.
  • Cut the baklava into squares or diamonds before baking to ensure clean, easy-to-separate pieces once it's baked. 
  • Pour the cooled syrup evenly over the hot baklava right after it comes out of the oven to ensure it absorbs well and stays moist.

Nutrition

Serving: 1 of 30 pieces | Calories: 197kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 75mg | Potassium: 57mg | Fiber: 1g | Sugar: 12g | Vitamin A: 194IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg

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