Dubai Chocolate Baklava
A rich and nutty twist on a classic, this pistachio baklava features delicate layers of buttery, flaky phyllo dough filled with a luscious pistachio mixture. The finely ground pistachios blend with pistachio butter for an extra creamy and aromatic filling, while generous layers of melted butter ensure a crisp, golden finish. Baked to perfection, this indulgent treat is the perfect balance of crunch and decadence, ideal for any special occasion or sweet treat.
Tasty Team
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Ingredients
for 12 servings
- 4 sticks (2 cups) unsalted butter, melted, divided
- 4 cups unsalted raw pistachios, plus more for garnish
- ½ cup Pistachio butter
- 2 (16-ounce) boxes Signature SELECT® Phyllo Dough Pastry Sheets, thawed
- ¾ cup honey
- ¾ cup water
- ¾ cup granulated sugar
- melted milk chocolate, for garnish
Nutrition Info
- Calories 751
- Fat 62g
- Carbs 42g
- Fiber 6g
- Sugar 26g
- Protein 15g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (175°C). Line a 9½ x 13-inch baking sheet with parchment paper, and grease with some of the melted butter.
- In a food processor, grind the pistachios for 3–5 minutes, until they are coarsely processed. Add the pistachio butter, and process for 2–3 minutes, until everything is incorporated and the mixture resembles wet sand.
- Unroll the 2 boxes of phyllo sheets, and cut them in half. (You should have approximately 72 sheets total.) Divide the phyllo sheets into 3 even portions (24 sheets each).
- Arrange 24 sheets of phyllo on the prepared baking sheet. Generously brush the top sheet with one-third of the melted butter. Spread half of the pistachio mixture evenly over the top phyllo.
- Repeat with another layer of 24 phyllo sheets, generously buttering the top sheet. Spread the top evenly with the remaining pistachio mixture.
- Top with the last layer of 24 phyllo sheets, buttering the top sheet.
- Pour the remaining melted butter evenly over the top of the baklava. Using a sharp knife, cut parallel vertical strips into the baklava. Cut diagonally across the strip to form diamond shapes.
- Bake in the preheated oven for 40–50 minutes, until golden brown, rotating the baking sheet halfway through baking.
- Meanwhile, combine the honey, water, and sugar in a saucepan over medium-high heat. Cook, stirring, 3–5 minutes, until the sugar dissolves. Reduce the heat to medium, and simmer, undisturbed, for 5 minutes. Remove from heat, and set aside.
- Remove the baked baklava from the oven, and immediately pour the honey syrup evenly over it. Let cool, uncovered, at room temperature until completely cooled, for at least 4 hours or up to overnight.
- Garnish the baklava with additional chopped pistachios, and drizzle with melted milk chocolate.
- Enjoy!
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