Cocoa Baklava

Cocoa Baklava


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This decadent dessert is a bit challenging, but the extra effort and concentration is definitely worth it! You will love this rich chocolate dessert.

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Time needed

20 min preparation + 50 min cooking

Serving Size / Yield

25 servings


  • 1 package phyllo dough
  • 1 ¼ cups melted butter
  • 12 ounces chocolate chips
  • 1 pound chopped walnuts
  • ¾ cup sugar
  • 1 teaspoon grated lemon peel
  • 1 ½ teaspoons cinnamon
  • ½ cup honey
  • ½ cup water
  • ½ cup sugar
  • ¾ cup orange juice
  • 2 tablespoons lemon juice

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Grease a baking pan with butter to begin. Unroll one sheet of phyllo dough and cut it to fit your baking pan. Repeat with the remaining phyllo and discard any extra dough. Line the bottom of the pan with 2 sheets of phyllo and then brush with melted butter. Repeat this 8 times and then cover the pan with plastic wrap. Mix the nuts, chocolate chips, lemon peel, sugar, and cinnamon in a large bowl and sprinkle 2 cups of the mixture over the top layer of phyllo.

Top with four more layers of phyllo and butter each layer. Top with 2 more cups of the nut mix. Top with four more buttered layers of phyllo dough and top with the remaining nut mixture. Finally, top with the rest of the dough, buttering each layer. Cut the baklava into diamonds and bake for 1 hour at 325 degrees F.

Meanwhile, make the syrup by mixing the honey, water, sugar, orange juice, and lemon juice in saucepan over medium heat. Bring the mixture to a boil and stir occasionally. Lower the heat and simmer for 20 minutes. Pour over the baklava and cool on wire racks.

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