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Very excited to share this easy baklava today. Baklava is a Greek dessert pastry consisting of layered phyllo dough and chopped nuts that have been soaked in a sweet syrup to hold everything together and add amazing flavor. Traditionally this is a very rich and time consuming dessert to make. So I lightened it up and greatly reduced the amount of work, creating a baklava that’s a much more approachable, everyday kind of dessert. Oh, and it’s DELICIOUS too!

overhead photo of Easy Pistachio Chocolate Baklava with honey and spoon

The theme of the week has clearly been all things Mother’s Day and each recipe (with the exception of Wednesday’s salmon) has been one my mom would personally love. I decided to end the week with a recipe that’s a little different and off the beaten path, but one that my mom has always loved, baklava.

As mentioned, baklava is a flaky Greek pastry consisting of phyllo dough, chopped nuts, and a sweet syrup that the nuts are soaked in.

Usually, I might make baklava around the holidays, but I really wanted to create a lighter version for spring and summer days, because baklava is just too delicious of a pastry to not eat year-round. Plus, when I was wracking my brain for new spring dessert ideas, I really just could not get baklava out of my head.

Like I needed to make it.

So I did. And I am pretty excited about it.

prep photo of nuts and chocolate mix for Easy Pistachio Chocolate Baklava

prep photo of Easy Pistachio Chocolate Baklava before baking

Let’s get into the details.

Phyllo dough is one of those ingredients that tends to scare people away, but shouldn’t. The issue with phyllo dough is that it can tear easily if not handled carefully, but what people forget is that it’s OK if it tears. In the end, you are creating multiple layers of dough, so tears don’t make a big difference. When working with phyllo dough it’s important to remember that it doesn’t need to be perfect. Perfection is always so overrated, so let’s just set out right from the start not strive for it.

K? Cool.

So that’s my one piece of advice, don’t stress if your dough tears. Layer this up just as the recipe states, with plenty of butter and chocolate, and I promise, once the baklava is baked all will be good. Especially once it has soaked in the sweet honey vanilla syrup (yum!).


drizzling honey over Easy Pistachio Chocolate Baklava, close up photo

To keep the dessert lighter and make it less time consuming, I greatly reduced the amount of layers of dough from like a billion (a bit of an exaggeration, but hey, a lot of layers) to about twenty-four. Let’s just be real, no one wants to stand at the kitchen counter and layer sheets of phyllo dough for an hour.

No that is not fun.

Instead I did three layers of about eight sheets of phyllo dough, and I found that it was still delicious…soft, flaky, and buttery, just so good. Not only does this recipe require less effort, making it so much easier, it also makes for a slightly less indulgent version of the classic.

Win, win.

overhead photo of Easy Pistachio Chocolate Baklava with piece missing

For the baklava filling, I used just a few simple ingredients, roasted pistachios, almonds, and plenty of chocolate chips. Loving this combo of salted pistachios and chocolate.

The key to a really good baklava though is all in the sweet syrup that the baklava sits in after baking. I like making mine out of honey and vanilla. It’s not too sweet, but extra sticky, and I love the light honey flavors. Especially with the phyllo dough and chocolate.

side angle photo of Easy Pistachio Chocolate Baklava with honey dripping down

When everything comes together you have a baklava that’s really pretty and looks as though it took hours of work. Did I mention the buttery flakey layers of phyllo dough? And the salted pistachios? And the chocolate chips? Again, just so good!

If you happen to be hosting Mother’s Day this Sunday, or just need something sweet to bake up over the weekend, this has to be it, it’s truly one of my favorites.

side angle photo of cut into Easy Pistachio Chocolate Baklava

If you make this Easy Baklava and love it, please be sure to leave a comment and/or give this recipe a rating! I always love  hearing from you guys and do my best to respond to each and every one of you. Oh, and of course, if you do make this baklava, don’t forget to also tag me on Instagram so I can see! I love looking at the photos of recipes you all have made. It makes my day!

Easiest Pistachio Chocolate Baklava

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories Per Serving: 789 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 2 cups pistachios, roasted, salted, and roughly chopped
  • 1 cup almonds, roasted or raw, and roughly chopped
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 teaspoon cinnamon
  • 24 sheets frozen phyllo dough, thawed (about 1/2 a pound)
  • 1 stick salted butter, melted
  • 1 cup honey
  • 2 teaspoons vanilla extract


  • 1. Preheat the oven to 350 degrees F. Line a 9 inch spring form pan with parchment paper.
    2. In a medium bowl, combine the pistachios, almonds, chocolate chips, and cinnamon.
    3. Fold 1 sheet of phyllo dough in half and then place in the prepared pan. Brush the phyllo dough with melted butter. Repeat, layering 8 more times, placing the sheets of dough over top of each other. Spoon half of the nut/chocolate mix over the dough. Now add another 8 sheets of phyllo, brushing each with butter. Spoon over the remaining filling. Add another 8 sheet of phyllo, agin brushing each with butter. 
    4. Cut the baklava into 8 triangles. Place the pan on a baking sheet and transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown. 
    5. Meanwhile, combine 1/2 cup water and the honey in a medium saucepan and bring to a boil. Reduce the heat and simmer 5 minutes until thickened slightly. Remove from the heat and stir in the vanilla. Pour the syrup over the warm baklava and let soak for 2 hour or overnight. Enjoy! 
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Easy Pistachio Chocolate Baklava | #greek #easydessert #chocolate

The best way to end the week. YUM.

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  1. How do you get all the filling *not* to fall out when you cut it and move it from the spring form pan to the baking sheet? I lost so much of it!

    1. Hey Michelle,
      So sorry to hear this! It can be tricky to cut, I use a super sharp knife and just try to be super careful. Hope this helps! xTieghan

  2. 5 stars
    This was FAB! I’ve made it twice in two weeks to hand out to neighbors. The second time, to cut some sweetness for our taste, I used half the honey/water mixture (I know, hard to cut honey for baklava) and use 1/2 the chocolate chips too. But I’d repeat it as written again, too.

  3. 2 stars
    I made this yesterday, and honestly, it’s just okay. I was concerned about the filling just being a bunch of chocolate chips and pistachios, with nothing binding them together… and it was exactly that. The ingredients are all nice, but the chocolate chips and pistachios just fall right out when you’re done. It’s not a cohesive, well-balanced dessert, unfortunately. And way too sweet with all the chocolate. So, in order to finish eating this, I’m probably going to disassemble it and combine it with some vanilla ice cream.

    1. Hi Erica! I am sorry this did not turn out as well as you expected! Please let me know if there is anything I can help you with! xTieghan

  4. This looks delicious and I want to make it for Thanksgiving! Could I make this in advance and if so, how much in advance and how do you suggest storing it?

    1. Hi Natalie! You can make this 4 days ahead of time and keep in a sealed container at room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

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