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Pistachio Chocolate Baklava

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Pistachio Chocolate Baklava

This pistachio chocolate baklava is crisp and golden, made of buttery layers of phyllo with pistachio cream, milk chocolate, and chopped pistachio filling.

Ingredients

  • 12 ounces lightly salted shelled pistachios
  • 1 milk chocolate bar, such as Hershey's®, broken into pieces
  • 3/4 cup pistachio cream
  • 2 tablespoons tahini
  • 1 cup butter, melted
  • 1 (16 ounce) package frozen phyllo dough, thawed
  • 1 cup plus 2 tablespoons water
  • 1 cup white sugar
  • 1/2 cup honey

Directions

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Place pistachios in a food processor and pulse until very finely chopped. Add in chocolate bar pieces and pulse a few times until finely chopped. Set aside 1/4 cup for topping.
  • Whisk tahini and pistachio cream together in a bowl until combined; set aside.
  • Brush the bottom and sides of a 9x13-inch baking dish with melted butter. Place down 2 phyllo sheets and brush butter in a thin layer over the surface. Top with another sheet and brush with butter. Repeat the process until there are 8 sheets on the bottom layer.
  • Drizzle half of pistachio cream over pastry and sprinkle with half of pistachio mixture. Top with 1 phyllo sheet; brush lightly with butter. Repeat this process 3 more times until there are 4 buttered sheets.
  • Drizzle on remaining pistachio cream and sprinkle on remaining pistachio mixture. Top with 6 to 8 phyllo sheets, each brushed with butter.
  • Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows then make diagonal cuts. Drizzle over any leftover melted butter if desired.
  • Bake in the preheated oven until baklava is golden brown and crisp, 40 to 45 minutes.
  • While baklava bakes, add water and sugar to a small sauce pan and bring to a boil, stirring occasionally until sugar is dissolved. Stir in honey; reduce heat slightly, and simmer until syrupy, 15 to 20 minutes. Remove from heat.
  • Remove baklava from oven and immediately pour sugar syrup evenly over it. Sprinkle with reserved 1/4 cup pistachio mixture. Let cool completely before serving, at least 2 hours.
  • Serve in cupcake papers. This freezes well. Do not cover it tightly as it could become soggy.

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