Indulge in this twist on a classic with our version of chocolate baklava, perfect for entertaining and using up any leftover chocolate.
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To make the orange syrup, combine the sugar, honey, orange and lemon rind and 1 cup (250ml) water in a medium saucepan over low heat. Bring to a simmer and cook for 5 mins or until the mixture reduces and thickens slightly. Remove from heat and stir in the combined juices. Set aside to cool.
Preheat oven to 200°C. Spray a 20cm x 30cm slice pan with olive oil spray.
To make the chocolate filling, place the almond and hazelnut in a food processor and process until finely chopped. Transfer to a large bowl with the chocolate, orange rind and cinnamon and toss to combine.
Layer three filo sheets on a clean work surface, spraying with a little oil, in between. Sprinkle over a quarter of the filling mixture over pastry, leaving a 3cm border. Fold in each short side to form a 30cm length (this will keep the filling in place when rolling and also allow roll to fit in pan). Roll up pastry from one long side to form a log. Place in the prepared pan, seam-side down. Spray with olive oil.
Repeat with remaining filo sheets and filling to form four logs. Spray with oil.
Place baklava in the freezer for 10 minutes to firm (this will make it easier to cut). Use a small, sharp knife to cut each log into 6 pieces.
Bake for 25 mins or until golden brown and crisp.
Strain cooled syrup through a fine sieve into a jug. Pour over the hot baklava. Sprinkle with extra nuts. Set aside for 3 hours or overnight to soak up the syrup.
You can use any type of baking or roasting pan, as long as the chocolate baklava rolls fit fairly snugly, allowing them to sit in the syrup and soak it up.
It is best to use dark chocolate in this recipe, as baklava is already quite sweet and milk chocolate would make it even sweeter.
COOK. STORE. SAVE.
Use up any leftover chocolate in tarts, slices, cakes and brownies.
Chocolate baklava rolls can be kept in an airtight container in the fridge for up to a week. The pastry will become less crisp over time.
Baklava is a flaky Greek pastry made with layers of filo pastry, chopped nuts and a luscious syrup. We’ve taken a traditional recipe and given it a chocolatey twist by adding an indulgent dark chocolate filling with a sweet and sticky orange syrup.
This dessert is best served with a cup of tea or coffee, or at your next Greek feast or Orthodox Easter celebration.
To make this chocolate baklava recipe at home, begin preparing the orange syrup by combining the sugar, honey, orange and a cup of water, and simmer over low heat. Don’t forget to also add a small lemon to the mixture to balance the sweetness. Let the syrup cool and prepare the chocolate filling of almonds, hazelnuts, dark chocolate, orange rind and ground cinnamon.
When working with filo pastry, ensure the filling is prepared before you start, as filo can dry out and crack quickly and easily. Layer filo sheets on a clean surface, spraying with oil between the sheets to prevent cracking. Once rolled, spray with more olive oil for a golden, flaky pastry.
While this recipe uses dark chocolate and an orange syrup, feel free to make your own variations to this famous Greek dessert recipe.Try different fillings such as pistachio or walnuts, Nutella or desiccated coconut. You can even use up any leftover chocolate Easter eggs!