Name: Spiced Chocolate Baklava
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 50 Pieces
Ingredients: For the Baklava; 1½ cups mixed nuts (walnuts, pistachios, and almonds are best); 1 tablespoon finely diced candied orange peel (I recommend the Collins Chicago brand that is in syrup, designed for cocktail garnishes); ½ cup 72% mini dark chocolate chips or chopped dark chocolate; 2 tablespoons toasted sesame seeds, divided; ¼ cup granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoon gochugaru; ½ teaspoon ground cardamom; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ¼ teaspoon fine salt; 2 teaspoons orange blossom water; 1 teaspoon rose water; 1 package phyllo dough (16 ounces), thawed (Make sure to read my blog article on working with phyllo dough!); 1 cup unsalted butter, melted; ¾ cup raw, unfiltered honey; ½ cup water; ½ cup granulated sugar; 1 tablespoon lemon juice; ½ teaspoon Cognac Barrel Aged Pure Vanilla Extract; 1 star anise; Pinch of salt; 1 teaspoon orange blossom water; 1 teaspoon rose water

Sweets

Spiced Chocolate Baklava

Author: Mary DiSomma

There aren’t many desserts that feel as indulgent as baklava. I’ve always loved the classic version, and when you add chocolate into the mix, it becomes pure magic. My family and friends can’t get enough—it disappears from the pan almost instantly.

This decadent dessert idea uses layers of flaky, buttery phyllo filled with a mixture of nuts, candied orange peel, dark chocolate, and fragrant spices. A drizzle of honey syrup infused with rosewater and orange blossom water makes every bite completely irresistible. It’s a recipe that feels special and celebratory, but I promise you it’s not as difficult as it looks!

Ingredient Tips

Baklava is a traditional Middle Eastern and Mediterranean dessert made with layers of phyllo dough, nuts, butter, and syrup or honey. Like many delicious recipes, the origins of baklava are shared across cultures—Turkish, Greek, and Persian in this case. This rich dessert recipe is prized for its balance of crisp pastry, nutty filling, and sweet syrup that soaks into every layer. It really does have a perfect texture and flavor profile!

They’re often confused, but phyllo and puff pastry are very different. Phyllo dough is paper-thin sheets of unleavened dough that bake up crisp and light. It’s made with oil, not butter. Puff pastry, on the other hand, is laminated dough that puffs into airy, buttery layers thanks to steam and layers of fat. For baklava, phyllo is essential—puff pastry would be too heavy and way too soft.

Preparation + Preservation Tips

Phyllo dough starts to dry out quickly as soon as it’s exposed to air, which makes it crack and tear. The key is to work efficiently and cover the unused sheets with a clean, slightly damp kitchen towel. This keeps the dough pliable while you’re layering and buttering each sheet. Make sure to check out my article on how to work with phyllo dough for more details!

How to Work with Phyllo Dough: Pro Tips➝

Baklava is super rich and sweet, so I love to serve it with something light and refreshing. A small cup of homemade espresso or Turkish coffee is the traditional pairing, but you could also try it with mint tea, a scoop of vanilla gelato, or a dollop of Greek yogurt for contrast. The possibilities are endless!

Use good-quality chocolate.

Since this recipe doesn’t use much chocolate (compared to the nuts and syrup), choose a chocolate that’s deep and rich—70% dark chocolate or higher will really make the flavors stand out.

Toast your nuts.

A quick toast in the oven or a skillet on your stovetop before chopping the nuts intensifies their flavor and helps them stay crunchy, even after they are soaked in syrup.

Cut before baking.

Always slice your baklava into diamonds or squares before putting it in the oven. Once baked, the layers are too delicate and the whole thing will start to fall apart if you try to cut it. It would still be delicious… just not very pretty. Cut first!

Let it rest.

This is the hardest part! Baklava really does need several hours (or overnight) for the syrup to soak in and the flavors to meld together. The wait is worth it. Follow the instructions and let your baklava rest before serving.