Easiest Pistachio Chocolate Baklava
Baklava is a Greek dessert pastry consisting of layered phyllo dough and chopped nuts soaked in a sweet syrup. Traditionally this is a very rich and time consuming dessert to make. So I lightened it up and created a baklava that's a much more approachable. Oh, and it's delicious too!
Servings: 8 servings
- 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!
Calories: 789kcal | Carbohydrates: 80g | Protein: 14g | Fat: 48g | Saturated Fat: 17g | Cholesterol: 32mg | Sodium: 243mg | Potassium: 675mg | Fiber: 8g | Sugar: 50g | Vitamin A: 495IU | Vitamin C: 1.9mg | Calcium: 109mg | Iron: 5.1mg