Chocolate Baklava

Chocolate Baklava recipe from Cooking Light's New Way to Cook Light Cookbook.
  • Yield: 24 pieces


3/4cup honey
1/2cup water
1 (3-inch) cinnamon stick
1cup hazelnut-chocolate spread
1/2cup toasted hazelnuts, coarsely chopped
1/2cup roasted pistachios, coarsely chopped
1/3cup blanched toasted almonds, coarsely chopped
1/3cup toasted walnuts, coarsely chopped
1/2teaspoon ground cinnamon
1/8teaspoon salt
cooking spray
24sheets (14 x 9–inch each) frozen phyllo dough, thawed
1/2cup butter, melted


  1. Combine first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230 (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
  2. Preheat oven to 350.
  3. Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH 30 seconds or until melted. Combine hazelnuts and next 5 ingredients (through salt). Lightly coat a 13 x 9–inch glass or ceramic baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about ⅓ cup melted hazelnut-chocolate spread over phyllo. Sprinkle evenly with one third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.
  4. Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350 for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.

Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook by Editors of Cooking Light.

Reprinted with permission from Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook by Editors of Cooking Light. Purchase here.

Nutritional Info *per serving

  • Calories 238
  • Fat 4.3 g
  • Polyunsaturated Fat 2 g
  • Monounsaturated Fat 5.6 g
  • Cholesterol 10 mg
  • Sodium 148 mg
  • Carbohydrate 27.8 g
  • Fiber 1.6 g
  • Protein 4 g
  • Calcium 29 mg
  • Iron 1.3 mg