Dubai Chocolate Baklava

irresistible dusty style chocolate pistachio cake

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

Rated 5 by 1 parent

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Course: Dessert

Cuisine: Mediterranean

Diet: Vegetarian

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

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: pieces

Calories: 655kcal

Cost: $22.00

Equipment

1 13x9-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 13x9-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.

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