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Baklava is a dessert that is made with phyllo dough, nuts, and honey. It is crunchy, sweet, and really unique and oh so delicious. This version has chocolate and pecans in it too!
You might be wondering what in the world is Baklava and where did it come from. Baklava dates back to the 16th century. It is originally from Turkey, Greece, and the Middle East- although each of those regions try to claim the dessert. Baklava is made up of many layers of crisp, paper thin phyllo dough. In between each layer there is a yummy nut mixture and then the entire thing is drenched in a sweet honey syrup. The combination of these flavors will blow you away!
Making baklava is relatively simple but there are quite a few steps involved. You will make the sweetened honey mixture, then prepare the nut mixture. Finally, you will prepare the phyllo dough. Once all these steps are taken, you are ready to assemble! Homemade baklava is so much better than anything you will get at a restaurant. It is worth the extra effort to enjoy this dessert at home.
Table of Contents
Why You’ll Love This Recipe
- The mix of crunchy pecans, sweet honey, and rich chocolate creates an irresistible blend of flavors.
- Despite its gourmet appearance, the recipe is straightforward and easy to follow, perfect for impressing guests with minimal effort.
- With a total time of just 55 minutes, you can enjoy a delectable homemade dessert without spending hours in the kitchen.
- The recipe yields 30 pieces, making it ideal for sharing at parties or enjoying as a family treat.
Recipe Ingredients
- Sugar – Granulated
- Honey
- Pecans
- Chocolate chips – I like the semi-sweet minis
- Butter – Unsalted
- Phyllo dough sheets – Also known as Filo
See the recipe card below for full information on ingredients and quantities
How to Make Beth’s Chocolate and Pecan Baklava
Step 1. Combine sugar, water, and honey in a saucepan. Boil for 5 minutes, then cool.
Step 2. Melt butter and prepare a 13×9 inch pan by brushing it with butter. Layer 12 sheets of phyllo dough, brushing each with butter.
Step 3. Mix chopped pecans, sugar, and mini chocolate chips. Sprinkle the mixture evenly over the phyllo layers in the pan. Top with remaining phyllo sheets, brushing each with butter.
Step 4. Cut into squares, bake at 350°F for 25 minutes until golden brown. Pour cooled syrup over the hot baklava and let cool before serving.
Recipe FAQs
I like to use chopped walnuts or pecans. You can also incorporate pistachios or hazelnuts as well.
Baklava is best eaten at room temperature. It tastes really great if it has sat for several hours or even made the day before. Doing this allows time for the flavors to meld and for the phyllo dough to get crispy again.
You will know when baklava is done because the top will turn golden brown. You can also use the toothpick method. If it comes out clean, you’re in business!
Baklava can be enjoyed as is or you can serve it a la mode. We often make it for Christmas and put it on your Christmas cookie plates for parties and friends and everyone loves it.
Expert Tips
- 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.
How to Serve and Store Beth’s Chocolate and Pecan Baklava
The rich and sweet flavors of baklava pair perfectly with a hot cup of coffee or tea. A scoop of vanilla or chocolate truffle, or cheesecake ice cream provides a cool and creamy contrast to the warm, nutty baklava. For another variation of baklava, try my spiced cranberry-nut baklava. If you have leftover pecans, try my pecan sandies, pecan pie, or cinnamon caramel corn with white chocolate & pecans.
Keep baklava in an airtight container at room temperature for up to 5 days. This helps maintain its crispiness. To freeze, place the baklava in a single layer on a baking sheet and freeze until solid. Then, transfer the pieces to a freezer-safe container or bag, separating layers with parchment paper. Baklava can be frozen for up to 3 months. To serve, thaw at room temperature for a few hours before enjoying.
More Cookie Recipes to Consider
Recipe Collections
Zucchini Recipes
Oatmeal Cookies
Oatmeal Coconut Cookies With Dark Chocolate Chunks
Oatmeal Cookies
Oatmeal Cowboy Cookies Recipe
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Beth’s Chocolate and Pecan Baklava Recipe
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 13×9 inch pan.
- Cover any phyllo you aren’t working with, with large dry towel.
- Brush bottom of 13×9 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.
