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Homemade Chocolate Baklava For Rosh Hashanah Recipe

Homemade Chocolate Baklava For Rosh Hashanah

Shaziya
This Homemade Chocolate Baklava is a decadent twist on a classic, perfect for celebrating Rosh Hashanah with a touch of indulgence. In just 20 minutes of prep and 45 minutes of baking, you’ll create a showstopper that’s as impressive as it is delicious.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 24 slices

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 9x13-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.
Keyword chocolate baklava, homemade baklava, Jewish holiday recipe, Rosh Hashanah dessert, sweet pastry
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