This Homemade Chocolate Baklava is a decadent twist on a classic, perfect for celebrating Rosh Hashanah with a touch of indulgence. Layers of flaky phyllo dough, rich chopped nuts, and velvety chocolate come together in a symphony of textures and flavors. The warm, buttery aroma fills your kitchen as it bakes, promising a dessert that’s both comforting and luxurious. In just 20 minutes of prep and 45 minutes of baking, you’ll create a showstopper that’s as impressive as it is delicious.
Every bite offers a delightful crunch from the golden layers, balanced by the smooth, melty chocolate and the nutty sweetness of the filling. Drizzled with a fragrant honey syrup, this baklava is a harmonious blend of sweet and savory, making it an unforgettable treat for your holiday table. Whether you’re a seasoned baker or trying something new, this recipe is surprisingly simple yet utterly rewarding. It’s the perfect way to add a little magic to your Rosh Hashanah celebration.
Ingredients for Homemade Chocolate Baklava
- For the Syrup:
- 1 ½ cups (360 ml/12 fl oz) water
- ¾ cup (150 g/5 oz) granulated sugar
- ¾ cup (180 ml/6 fl oz) honey
- Orange peel from one orange (use a vegetable peeler for thin strips)
- One cinnamon stick
- For the Filling:
- 3 ½ cups (450 g/16 oz) roasted hazelnuts (substitute with walnuts if preferred)
- 2 cups (140 g/5 oz) sliced toasted almonds
- 2 cups (340 g/12 oz) chopped semi-sweet chocolate (or dark chocolate for a richer flavor)
- ¼ cup (50 g/2 oz) granulated sugar
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ¾ cup (150 g/5 oz) unsalted butter, melted (use clarified butter for a crispier texture)
- 25 sheets of filo dough (keep covered with a damp towel to prevent drying)
Step-by-Step Instructions
- Make the Syrup:
- In a large pan, combine water, sugar, honey, orange peel, and cinnamon stick.
- Bring to a boil over medium heat, then reduce to a simmer and cook for 5 minutes.
- Remove from heat, let cool for 20 minutes, then pour into a large measuring cup and refrigerate.
- Make the Baklava:
- Preheat the oven to 350°F (180°C).
- Process hazelnuts and almonds in a food processor until finely ground. Transfer to a large mixing bowl and mix in chopped chocolate.
- Add sugar, cinnamon, and salt, and mix well. Set aside.
- Brush the bottom of a 9×13-inch baking dish with melted butter. Layer one filo sheet over it, brush with butter, and repeat until you have five sheets layered.
- Evenly sprinkle ¼ of the nut mixture over the buttered filo. Repeat the layering process with filo and nut mixture until all ingredients are used.
- Brush the top filo layer with butter. Use a sharp knife to cut the baklava into 12 squares, then cut each square into two triangles. Brush the cracks with butter.
- Bake for 45 to 50 minutes, or until the filo is golden brown.
- Remove from the oven and immediately pour the chilled syrup over the hot baklava.
- Let cool to room temperature before slicing. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for 5 days, or in the freezer for up to 30 days.
Sweeten the Deal: Sauce and Topping Ideas
While the syrup in this recipe is already a star, you can elevate your baklava with a drizzle of warm chocolate ganache or a dusting of powdered sugar. For a tangy twist, serve with a dollop of whipped cream infused with a hint of orange zest. These additions make each bite even more indulgent!
Perfect Pairings: Serving Suggestions
This chocolate baklava pairs beautifully with a cup of strong coffee or a glass of dessert wine like Muscat. For a festive Rosh Hashanah spread, serve it alongside fresh fruit platters or a selection of other honey-based desserts. It’s a showstopper that’s sure to impress your guests!
Keep It Fresh: Storage and Reheating Tips
Store your baklava in an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or freeze for up to 30 days. To revive its crispness, warm it in the oven at 300°F (150°C) for 5-10 minutes. Avoid microwaving, as it can make the filo soggy.
Mix It Up: Recipe Variations
Feel free to experiment with different nuts like pistachios or walnuts, or swap the semi-sweet chocolate for dark or milk chocolate. You can also add a splash of rosewater or orange blossom water to the syrup for a floral twist. Customize it to suit your taste!
Work Smarter: Time-Saving Tips
To save time, prepare the syrup a day ahead and keep it refrigerated. Use pre-chopped nuts and chocolate to cut down on prep work. If you’re short on time, you can also reduce the number of filo layers slightly—just ensure the top and bottom layers remain crisp and buttery.
Homemade Chocolate Baklava For Rosh Hashanah
Ingredients
For the Syrup
- 1 ½ cups water 360 ml/12 fl oz
- ¾ cup granulated sugar 150 g/5 oz
- ¾ cup honey 180 ml/6 fl oz
- Orange peel from one orange
- One cinnamon stick
For the Filling
- 3 ½ cups roasted hazelnuts 450 g/16 oz
- 2 cups sliced toasted almonds 140 g/5 oz
- 2 cups chopped semi-sweet chocolate 340 g/12 oz
- ¼ cup granulated sugar 50 g/2 oz
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ¾ cup unsalted butter, melted 150 g/5 oz
- 25 sheets filo dough
Instructions
- Make the Syrup
- In a large pan, pour the water, sugar, and honey, then add the orange peel and cinnamon stick.
- Bring to a boil over medium heat, then reduce to a simmer and cook for 5 minutes.
- Remove from the heat, allow to cool for about 20 minutes, then pour into a large measuring cup and refrigerate.
- Make the Baklava
- Preheat the oven to 350°F (180°C).
- Process the hazelnuts and almonds in a food processor until finely ground — place in a large mixing bowl and mix in the chopped chocolate.
- Add the sugar, cinnamon, and salt, and use a large spoon to mix. Set aside.
- Brush the bottom of one 9×13-inch baking dish with the melted butter, then line a filo sheet over it. Brush the filo with butter, then layer another sheet over it. Repeat until you have five sheets layered.
- Evenly sprinkle ¼ of the nuts mixture over the buttered filo and repeat the same process with the remaining filo and nut mixture.
- Once you have layered the last filo, brush it with butter and use a sharp knife to cut the cake into three vertical and four horizontal positions—a total of 12 squares.
- Cut each square into two triangles, then brush the cracks with butter.
- Bake for 45 to 50 minutes until the filo is golden brown.
- Remove from the oven and immediately soak it with the chilled syrup.
- Allow to cool to room temperature before slicing. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for 5 days, or in the freezer for up to 30 days.
