Chocolate Baklava

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10 Ingredients

Number of servings

125grams unsalted butter, melted, cooled
1/4 cup demerara sugar
1teaspoons vanilla extract
200grams dark chocolate, broken
1teaspoons cinnamon
3/4 cup honey
80grams pistachio kernels
18 sheet sheets filo pastry
120grams slivered almonds
190grams walnuts

Nutrition per serving

13% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 180°C. Grease a 26x16cm shallow rectangle pan with a little of the butter. Process nuts and chocolate in a food processor until finely chopped. Transfer to a bowl and stir in sugar and cinnamon.

Step 2 of 6

Lay filo pastry sheets flat on a clean surface. Cover with a clean, damp tea towel. Brush 1 sheet of filo lightly with butter. Place another sheet on top and brush with butter. Repeat with another 4 sheets and butter to make a 6-sheet stack. Cut the stack into 3 and layer on top of each other. Transfer to pan and press down firmly. Spread half of the chocolate-nut mixture over filo.

Step 3 of 6

Repeat filo layer with another 6 sheets and more of the butter. Transfer to pan and press down firmly. Spread with remaining chocolate-nut mixture. Repeat filo layer with another 6 sheets and more of the butter. Transfer to pan and press down firmly.

Step 4 of 6

Using a small sharp knife, mark filo into diamonds. Bake for 50 minutes until golden and filo is crisp.

Step 5 of 6

Meanwhile, combine honey, sugar, 1 cup water and vanilla in a small saucepan. Stir over medium heat until sugar has dissolved. Bring to the boil and simmer, without stirring, for 10 minutes. Set aside to cool.

Step 6 of 6

Remove baklava from oven and immediately pour syrup over surface. Set aside to cool completely. Cut into diamonds to serve.