Although traditionally known as a Turkish delight, baklava has found a cherished place in numerous cultures, including Egyptian cuisine. This sweet, flaky pastry is loved for its rich, honeyed layers and nutty filling. Today, we’re jazzing it up with a chocolate and hazelnut twist, creating a dessert that’s as indulgent as it is sophisticated.
Baklava offers a symphony of textures and flavors, from the crisp layers of phyllo dough to the creamy Nutella and the satisfying crunch of hazelnuts. Perfect for special occasions or a decadent treat, this easy recipe will guide you through making the best homemade baklava with a modern chocolate spin.
Ingredients
- 2 cups sugar
- 1 cup water
- A squeeze of lemon juice
- 1 pack phyllo dough, thawed
- 1 ½ sticks butter, melted
- 1 jar of Nutella (or any hazelnut spread)
- 1 cup chopped hazelnuts
- 1 cup chocolate chips
- Drizzle of oil
Preparation
- Begin by making the simple syrup: In a pan over medium heat, combine 2 cups sugar, 1 cup water, and a squeeze of lemon juice. Bring to a boil, reduce to medium-low, and simmer for 10-15 minutes. Set aside to cool.
- Preheat your oven to 350°F (175°C). Grease a glass dish generously with melted butter.
- Lay your thawed phyllo dough sheets flat, covering with a damp cloth to prevent drying out.
- Layer one phyllo sheet in the glass dish, brushing with melted butter. Repeat, stacking about 8 sheets.
- Spread a layer of Nutella and sprinkle with chopped hazelnuts.
- Continue layering phyllo sheets, buttering each layer, until you’ve used half the pack.
- Spread another layer of Nutella and hazelnuts.
- Finish by layering the remaining phyllo sheets, continuing to brush each layer with butter.
- Cut the layered phyllo into triangles or squares, ensuring clean cuts.
- Bake for about 1 hour or until golden brown.
- Once out of the oven, pour the cooled simple syrup over the hot baklava evenly.
- Let the baklava sit for 3-4 hours.
- For the chocolate drizzle, melt 1 cup of chocolate chips with a drizzle of oil in the microwave, stirring every 20 seconds. Drizzle over the baklava and let harden in the fridge.
Did you know?
Baklava is believed to have originated during the Ottoman Empire, making it a staple in Turkish, Greek, and Middle Eastern cuisines. However, each region has given its unique twist to this age-old recipe. While traditional baklava is heavily sweetened with honey or syrup, Egyptian baklava tends to be less syrup-drenched, enhancing the distinct flavors of the filling and dough.
The phyllo dough used in baklava is incredibly thin, almost paper-like, and demands precision and patience to handle. It’s believed that mastering phyllo dough is an art passed down through generations. The dough’s thinness contributes to the delicate and crispy texture that defines a perfect baklava, creating a delightful contrast with the dense, nutty filling.
Moreover, baklava is more than just dessert; it’s a symbol of celebration and hospitality. In many cultures, offering a piece of baklava is akin to extending a hand of friendship and warmth. Adding Nutella to the mix introduces an Italian twist, blending seamlessly with the classic baklava flavors and making it universally appealing.
Lastly, the choice of simple syrup contributes significantly to the consistency and sweetness of baklava. Some variations, like this easy recipe, recommend moderating the syrup to balance the sweetness, keeping the layers crispy yet flavorful, especially appealing to those who prefer their desserts less sugary. Enjoying a piece of chocolate and hazelnut baklava is like embarking on a rich, cultural journey, one sweet bite at a time!
