Bittersweet Chocolate Date Nut Baklava

by Mary Papoulias-Platis

Post image for Bittersweet Chocolate Date Nut Baklava

Baklava has gone wild!  One of our favorite catering desserts of all times. This combination of bittersweet chocolate baklava with the dates, cinnamon, and walnuts is utterly delicious. The flavors are so rich I serve it alone with a cup of coffee, tea, or a glass of wine. Working with phyllo is quite simple if you follow these few tips:

  • Buy your phyllo the day ahead and defrost in the refrigerator.
  • Remove from the refrigerator before starting your baking.
  • Use slightly warm melted butter when brushing the phyllo.
  • Lay each phyllo down and butter, piece together if phyllo rips.
  • To bake place in the lover third of your oven for a crisp bottom.
  • Always use cold or warm syrup when pouring over hot baklava.
  • Best when made a day ahead for syrup/honey to set.

Use a sheet pan for this recipe. Cut recipe in half for a 1/2 sheet pan.

Bittersweet Chocolate Date Nut Baklava
 
Chocolate and walnuts enveloped in a crunchy bittersweet phyllo.
Author:
Recipe type: Dessert
Cuisine: Greek
Serves: 30
Ingredients
Syrup:
  • 2 cups sugar
  • 1 cup water
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
Chocolate Filling
  • 6 cups walnuts
  • 12 ozs. bittersweet chocolate, coarsely chopped
  • 2 cups pitted dates
  • 4 tablespoons sugar
  • 2 tablespoons cinnamon
  • 2 eggs,slightly beaten
  • 2 sticks melted butter for the phyllo
  • 1 box of pyhllo dough, thawed
Instructions
Syrup
  1. Place all the ingredients in a small saucepan and boil until sugar is dissolved. About 2 minutes.
  2. Remove from heat and let cool.
Filling
  1. Place the walnuts, chopped chocolate, dates, sugar and cinnamon in a food processor and pulse on/off until nut mixture is coarsely chopped.
  2. Transfer to a medium bowl and add the eggs. Mix well.
  3. Butter the sheet pan.
  4. Place ½ pound of the phyllo sheets on the bottom. (about 14 sheets) one by one buttering each layer.
  5. Add the chocolate-nut mixture.
  6. Add remaining phyllo, buttering each layer.
  7. Cut into 2½ " (or any size you would like), squares or so. Can be cut in diagonals or diamonds too.
  8. Bake for 45 minutes at 350 degree oven.
  9. Pour syrup over the baklava immediately.
  10. Let the baklava cool and serve.
Notes
Note: This can be ahead of time. Freeze before cooking, add syrup after baking.
I buy my chocolate bar at Trader Joes.
I'm now using the organic phyllo from The Fillo Factory http://www.fillofactory.com/index.htm
Any brand phyllo will work.

Please visit my Greek Food Bloggers and their Favorite Holiday Dishes

Kiki Vagianos from the The Greek Vegan – Melomacarona Cookies

Maria Verivaki from Organically Greek – Single -Served Chocolate Galaopita

Athena Pantazatou, Kicking Back the Pebbles – Grandma Chrysoula’s Kourabiethes

 

© 2011 – 2015, Mary Papoulias-Platis. All rights reserved.

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{ 5 comments… read them below or add one }

1 The Fillo Factory

Hi Mary,

Thanks so much for posting this delicious-looking spin on baklava and mentioning that you used our fillo dough. We’re glad you enjoyed it.

Last month, we joined Twitter + Facebook, where you can give us your feedback, see new recipes, and view more of our product line. We would like to feature your recipe/blog on these sites today and hope you will join us there!

Looking forward to reading more from you.

Best wishes,
Sara
The Fillo Factory
http://facebook.com/fillofactory
http://twitter.com/fillofactory

2 Jen

Mary, it was lovely meeting you at the food blogger bake sale last weekend! I thoroughly enjoyed your baklava and want try my hand at veganizing it soon. Blog post to follow, eventually! Wish me luck! 🙂
-Jen

3 Mary Papoulias-Platis

Hi Jen,
Yes, I enjoyed the bake sale and your company. Good-Luck with the baklava and send me the link to the vegan spin-off!
Good-Luck, Mary

4 Aleka

What can you use in place of dates?

5 Mary Papoulias-Platis

I never tried replacing the dates, but of course you can use raisins, prunes, dried apricots or anything with that texture and thickness. Good luck exploring with other ingredients. Mary

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