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Dark Chocolate-raspberry Baklava

Submitted by: | Source: Various Greek cookbooks and inpired by this week's theme.

Dark Chocolate-Raspberry Baklava
2013-08-17 Other
4.4 21

This baklava begins with a layer of almonds and walnuts, then a middle layer of dark chocolate chips and raspberries, and ends with another layer of almonds and walnuts, topped with a sizzling honey cinnamon syrup.

  • Servings: 12
  • Prep Time: 3 hours
  • Cook Time: 45 minutes
  • Total Time: 3 hours and 45 minutes-includes cooling


1¼ cups Sugar
1 cup Water
2 Tbsp Lemon Juice
1 tsp Cinnamon
1¼ cups Honey
3 cups Finely Chopped Walnuts
1½ cups Finely Chopped Almonds
½ cup Sugar
1 Tbsp Cinnamon
1 tsp Nutmeg
1 tsp Salt
2½ cups Fresh Raspberries
2 , 10-oz Bags of Dark Chocolate Chips
2 sticks (1 Cup) Melted Butter
1 , 1-pound Package of Phyllo Pastry, thawed about 2 hours at room temperature


Preheat oven to 350 degrees.


In small saucepan heat and stir sugar, water, lemon juice, cinnamon and honey to a boil. Reduce heat and simmer 5-10 minutes. Remove from heat and let cool.


In food processor finely chop walnuts and almonds. Put them in a large bowl and mix with sugar, cinnamon, nutmeg and salt.

Gather another large bowl and set aside. In food processor chop raspberries and place in the large bowl that was set aside. In food processor grind chocolate chips and stir them into the raspberries. Set aside.

Melt butter in a medium bowl in microwave.

Generously coat a 13x9-inch pan with cooking spray. Place 5 phyllo sheets in pan, brushing melted butter on each sheet before adding the next. Sprinkle HALF of the nut mixture over this stack of phyllo sheets. Top with 4 more phyllo sheets, brushing butter on each sheet. Spread dark chocolate and raspberry mixture over these phyllo sheets. Add 4 more phyllo sheets, brushing butter on each as before. Sprinkle the remaining nut mixture on these phyllo sheets. Top with 4 more sheets of phyllo, brushing melted butter on each sheet. Cut the stack into the size and shapes you want for the baklava. Place in oven and bake for 45 minutes or until golden brown.

Remove from oven and immediately pour syrup over baklava. Let stand 15-20 minutes and then place pan in refrigerator for 2 hours, or until chocolate is firm. Take out of fridge and serve. Keep in an air tight container at room temperature to store.

Helpful Tips:

This is a tasty recipe although it does get a little messy -- but it's so worth it once completed. It may take a little longer than 2 hours to firm.