This Chocolate Baklava is one of my favorite desserts. Sweet, crisp and buttery layers of phyllo filled with pistachios, walnuts, almonds, hazelnuts and Nutella, baked to perfection then drizzled with a sweet honey syrup.
To thaw out the phyllo pastry I usually take it out of the freezer the night before, and thaw it out in the fridge over night. About an hour or two before using it, I place it on the counter to bring it to room temperature.
The secret to crispy layers of phyllo is brushing each layer with butter or oil. This helps them crisp up when baked. Phyllo is extremely thin and delicate, and needs to be handled with care. Only work with one sheet at a time, and cover the rest with a clean damp towel, this will prevent them from drying out.
I usually store the baklava in the fridge, right in the pan covered with plastic wrap for up to 5 days. You can even freeze baklava wrapped in plastic wrap then placed in an airtight container, for up to 3 months. Thaw at room temperature for 4 to 5 hours or overnight in the fridge.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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