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Chocolate Baklava


  • 1 ¾ cups butter, melted
  • 1 package (16 ounce) phyllo dough, thawed
  • 4 cups pecans, finely chopped
  • 8 ounces semi-sweet chocolate chips, melted
  • ¾ cup sugar
  • 1 ¾ teaspoon ground cinnamon
  • ¾ teaspoon lemon peel, grated
  • Glaze:
  • 1 ¼ tablespoon butter
  • 2 ounces semi-sweet chocolate


Butter a 15-in. x 10-in. x 1-in. baking pan.

In a bowl, combine chocolate chips, cinnamon, pecans, lemon peel, and ¼ cup sugar.

Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter. Spread about half of the chocolate chip mixture over the phyllo dough and cover with a buttered sheet of phyllo dough.

Layer five more sheets of phyllo dough, buttering each sheet. Add remaining chocolate chip mixture and layer with remaining sheets of phyllo dough, buttering each sheet.

Using a knife, cut the baklava into 1 ½” diamonds.

Bake at 325 degrees for 60 minutes or until golden brown.

About twenty minutes before Baklava is finished, combine ingredients for glaze in a small saucepan. Bring to a boil and reduce heat. Allow the mixture to simmer for twenty minutes.

When Baklava is finished cooking, drizzle syrup over top and let cool.

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