Description
Indulge in this decadent Chocolate Baklava featuring layers of crisp phyllo dough, a flavorful nut mixture, and rich Parmida Chocolate Spread, all soaked in a fragrant vanilla cinnamon syrup. Perfect as a luxurious dessert for any occasion.
Ingredients
Scale
Baklava Layers
- 1 package phyllo dough
- 1 cup melted butter
- 2 cups finely chopped nuts (walnuts, pistachios, or almonds)
- 1 teaspoon cinnamon
- 1 cup Parmida Chocolate Spread
Syrup
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the baklava.
- Layer Phyllo Dough: Place half of the phyllo dough sheets into a greased baking dish, brushing each individual layer generously with melted butter to achieve a crisp, golden finish.
- Add Nut Mixture: In a bowl, combine finely chopped nuts with cinnamon and evenly sprinkle this mixture over the layered phyllo dough in the baking dish.
- Spread Chocolate: Evenly spread the Parmida Chocolate Spread over the nut layer to infuse rich chocolate flavor throughout the baklava.
- Top with Remaining Phyllo: Lay the remaining phyllo dough sheets on top of the chocolate spread, brushing each sheet with melted butter just like before to maintain moisture and crispness.
- Cut into Pieces: Using a sharp knife, cut the assembled baklava into diamond-shaped pieces, which will make serving easier and promote even cooking.
- Bake: Bake the baklava in the preheated oven for 40 to 45 minutes or until the tops are beautifully golden brown and crisp.
- Prepare Syrup: While the baklava bakes, combine sugar, water, and vanilla extract in a saucepan. Bring to a boil, then simmer until slightly thickened to create a sweet, fragrant syrup.
- Syrup Soak: Once baked, pour the hot syrup evenly over the warm baklava. Allow it to soak overnight so the syrup fully permeates the layers, enhancing flavor and moisture before serving.
Notes
- Ensure the phyllo dough remains covered with a damp cloth during assembly to prevent drying out.
- Chop nuts finely but with some texture left to maintain crunch in the baklava.
- The baklava tastes best after soaking overnight to allow the syrup to absorb thoroughly.
- You can substitute Parmida Chocolate Spread with high-quality hazelnut or chocolate spread if unavailable.
- Store baklava in an airtight container at room temperature for up to three days.
