Greek baklava is one of my all-time favorite desserts: the crisp fillo, the buttery layers, the crunchy nuts, and the honeyed syrup. I wanted to elevate it further by adding chocolate, so I created chocolate baklava—bittersweet chocolate and pistachios tucked between layers of buttery fillo for a rich, satisfying finish to any meal.
Baklava is the first thing I think of when someone mentions Greek food. It’s the dessert I always wanted at restaurants growing up, and it’s become a staple in my kitchen. Since there are countless traditional baklava recipes already, I decided to share my favorite variation: chocolate baklava. The addition of bittersweet chocolate deepens the flavor and makes each bite luxuriously indulgent.
I’ve been exploring Greek dishes recently—slow-roasted lamb, homemade pita, and seasonal salads—so sharing a standout Greek dessert felt natural. Chocolate baklava pairs beautifully with a Greek-themed dinner or holiday gathering. The layers of fillo, the nut mixture, and the honey syrup create a balanced texture and flavor profile that complements both bold and simple menus.
To make this baklava, have a sleeve of thawed fillo, raw pistachios, raw pecans (or your preferred nuts), and good-quality bittersweet chocolate chips on hand. The recipe yields squares of rich, honey-soaked baklava with a subtle chocolate edge. If you enjoy experimenting, different nut combinations work well—walnuts, almonds, hazelnuts, or a mix can replace or complement the pistachio-pecan base.
– Happy Baklava, Annemarie
Rich Pistachio and Chocolate Baklava
This chocolate baklava is packed with pistachios and bittersweet chocolate, then drizzled with a honey syrup to create a wonderfully rich Greek dessert.
Details
Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Servings: 12 squares
Course: Dessert | Cuisine: Greek
Author: Just a Little Bit of Bacon
Ingredients
Baklava
- 6 oz bittersweet chocolate chips
- 1 cup pistachios
- 1 cup pecans
- 2 tbsp brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp kosher salt
- 8 oz fillo dough (one sleeve in a standard package), thawed
- 8 tbsp (4 oz) unsalted butter, melted
Honey Syrup
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/2 cup honey
- Pinch ground cinnamon
- Pinch kosher salt
Simple Chocolate Drizzle (optional)
- 4 oz bittersweet chocolate chips
- 1 tbsp unsalted butter
Instructions
- Preheat the oven to 350°F and position a rack in the middle. Butter a 9×9-inch baking pan lightly.
- Place the chocolate chips into a food processor and pulse 3–4 times to break them up slightly. Add the pistachios and pecans and pulse until finely chopped. Transfer the nut-chocolate mix to a bowl and stir in the brown sugar, cinnamon, cardamom, and kosher salt.
- Unwrap the fillo and lay it flat on a board. Keep the fillo covered with a damp towel to prevent drying. Layer four sheets of fillo into the pan, brushing each sheet lightly with melted butter as you go. If the sheets are too long for the pan, fold the ends over and rotate the pan so the bottom is evenly covered.
- Sprinkle one-third of the chocolate-nut mixture over the fillo. Add 2–3 sheets of buttered fillo on top, folding and turning the pan as needed. Repeat the layering twice more with the remaining nut mixture and another 2–3 sheets each time. Finish by layering four sheets on top, buttering and folding as before. Trim a final sheet of fillo to fit the pan, butter it, and place it neatly on top.
- Using a sharp knife, cut the assembled baklava into 12 rectangles (make four cuts in one direction and three in the other). For smaller portions, you can cut diagonally or divide to yield up to 24 pieces.
- Bake for about 45 minutes, until the top is golden and crisp.
- While the baklava bakes, make the honey syrup: combine water, granulated sugar, honey, cinnamon, and salt in a saucepan and bring to a boil. Let it boil for 5 minutes to dissolve the sugar completely, then remove from heat. Taste and adjust cinnamon or salt as desired.
- When the baklava comes out of the oven, immediately pour the hot syrup evenly over the hot pastry. Allow the baklava to cool to room temperature—this can take around 4 hours so the syrup soaks in fully.
- For an optional chocolate drizzle, place the chocolate chips and butter in a heatproof bowl over simmering water. Heat until the chocolate is nearly melted, then remove and stir until smooth. Drizzle over cooled baklava as desired.
Notes
- Thaw fillo unopened in the refrigerator overnight for best results; it can keep in the fridge for up to three days once thawed.
- Use raw, unroasted, unsalted nuts for the best texture and flavor balance.
- You likely won’t use all the butter—expect to use between 4 and 6 tablespoons brushing the layers—but have extra on hand so you don’t run short.
- Keep the fillo covered while working to prevent drying. Small tears or wrinkles are fine and will be unnoticeable once baked.
- The chocolate drizzle is optional. The baklava is already richly chocolatey from the filling, so the sauce is for presentation or extra decadence.
- This recipe doubles easily for a 9×13 pan; when doubling, you can lay the fillo flat without folding the ends.
- Experiment with different nuts—walnuts, almonds, hazelnuts, or black walnuts all make delicious substitutions or additions.