Irresistible Dubai-Style Chocolate Pistachio Baklava

A Middle Eastern Fantasy in Every Bite

Some desserts whisper luxury. This one shouts it.
It’s that moment the first bite hits your tongue — crisp phyllo shattering, followed by velvety pistachio butter, cocoa, and golden honey syrup. The air goes still. Your world slows. You’re not just eating baklava… you’re tasting opulence. The kind that belongs on a gold-plated tray under the Dubai skyline.

Why You’ll Love This Dubai Chocolate Baklava

• Every layer crackles with buttery bliss
• Creamy cocoa-pistachio filling melts on your tongue
• Rosewater syrup makes it feel like a love letter from the Middle East

What Makes Dubai Chocolate Baklava Special

It’s more than dessert — it’s indulgence wrapped in tradition. While classic baklava is already legendary, this version dares to go further. We infuse creamy pistachio butter with cocoa and a whisper of cardamom. We lace our syrup with delicate rosewater. We don’t drizzle chocolate — we crown each piece with it. And then we gild it with crushed pistachios and edible gold.

It’s not just a recipe. It’s an experience.

The Joy of Baklava Moments

There’s something ancient and sacred about preparing baklava. The buttery brush of each phyllo sheet feels like ritual. Pouring syrup over the golden pastry is almost meditative. And sharing it — whether at a wedding, a holiday, or a quiet night in — becomes a moment people remember.

These aren’t just sweets. They’re celebrations.

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Tips for Enjoying

• Let it rest overnight. The flavor deepens, and the syrup soaks in.
• Serve slightly chilled — it makes the chocolate drizzle firm and glossy.

Closing Thoughts

Dubai Chocolate Baklava is everything dessert should be: rich, beautiful, and unforgettable. It’s the kind of treat that turns an ordinary afternoon into a celebration — and leaves people whispering about it for days.

Check out Good Housekeeping’s Article where they review the original Dubai Chocolate! (CLICK HERE)

Dubai Chocolate Baklava

A lavish twist on tradition, this chocolate-drenched baklava layers rich pistachio butter with cocoa and rose-scented syrup for an unforgettable indulgence.

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Course: Dessert

Cuisine: Mediterranean

Diet: Vegetarian

Keyword: chocolate baklava, dubai chocolate, middle eastern dessert, pistachio baklava

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 pieces

Calories: 655kcal

Cost: $22.00

Equipment

• 1 13×9-inch baking dish
• 1 Food Processor
• 1 Pastry Brush
• 1 Saucepan
• 1 sharp knife
• 1 measuring spoons and cups
• 1 Parchment Paper

Ingredients

• 2 cups unsalted butter melted
• 4 cups raw pistachios plus extra for garnish
• 0.5 cup pistachio butter
• 2 tbsp cocoa powder
• 0.25 tsp ground cardamom
• 32 oz phyllo dough two 16 oz packages, thawed
• 0.75 cup honey
• 0.5 cup water
• 0.75 cup granulated sugar
• 1 tsp rosewater
• 0.5 cup dark chocolate melted, for drizzling
• 1 tbsp edible gold leaf optional garnish

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Instructions

• Preheat oven to 350°F and line a 13×9-inch baking dish with parchment paper, brushing it with some melted butter.
  2 cups unsalted butter
• In a food processor, pulse pistachios until finely ground. Add pistachio butter, cocoa powder, and ground cardamom, blending until smooth and paste-like.
  4 cups raw pistachios, 0.5 cup pistachio butter, 2 tbsp cocoa powder, 0.25 tsp ground cardamom
• Trim phyllo sheets to fit the dish. Layer 20 sheets, brushing each with melted butter.
  32 oz phyllo dough, 2 cups unsalted butter
• Spread half the chocolate pistachio mixture evenly over the base layer.
• Add 20 more phyllo sheets, buttering each one. Spread remaining filling. Top with final 20 sheets, brushing with butter.
  32 oz phyllo dough, 2 cups unsalted butter
• Use a sharp knife to cut baklava into diamonds or squares. Pour remaining butter over the top.
  2 cups unsalted butter
• Bake for 45–50 minutes until deeply golden and crisp, rotating pan halfway through.
• In a saucepan, simmer honey, water, sugar, and rosewater for 7–8 minutes until thickened. Set aside.
  0.75 cup honey, 0.5 cup water, 0.75 cup granulated sugar, 1 tsp rosewater
• Immediately after baking, pour syrup evenly over the baklava. Let cool uncovered for 4 hours or overnight.
• Drizzle with melted dark chocolate and sprinkle crushed pistachios and gold leaf if using.
  0.5 cup dark chocolate, 4 cups raw pistachios, 1 tbsp edible gold leaf

Notes

Use a very sharp knife when slicing to avoid tearing the delicate phyllo. The longer the baklava rests, the more flavor and moisture it absorbs. For easier slicing, chill briefly before cutting.

This recipe is an independent creation and is not affiliated with or endorsed by any brand.

Nutrition

Serving: 150g | Calories: 655kcal | Carbohydrates: 74g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 372mg | Potassium: 142mg | Fiber: 3g | Sugar: 32g | Vitamin A: 948IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 4mg