Ingredients
Equipment
Method
- 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.
