Pistachio Chocolate Baklava Recipe

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Cook Time: 60 minutes

Ingredients:

• 12 ounces lightly salted shelled pistachios
• 1 milk chocolate bar (such as Hershey's), broken into pieces
• 3/4 cup pistachio cream
• 2 tablespoons tahini
• 1 cup butter, melted
• 1 (16-ounce) package frozen phyllo dough, thawed
• 1 cup plus 2 tablespoons water
• 1 cup white sugar
• 1/2 cup honey

Directions:

1. Preheat the oven to 350F (180C).
2. Place pistachios in a food processor and pulse until very finely chopped. Add the chocolate pieces and pulse again until finely chopped. Set aside 1/4 cup of the mixture for topping.
3. In a separate bowl, whisk together tahini and pistachio cream until fully combined. Set aside.
4. Brush the bottom and sides of a 9x13-inch baking dish with melted butter. Lay down 2 sheets of phyllo dough and brush with butter. Add another sheet of phyllo dough and brush with butter again. Repeat until you have 8 sheets as the bottom layer.
5. Drizzle half of the pistachio cream mixture over the phyllo dough and sprinkle with half of the pistachio-chocolate mixture. Place a sheet of phyllo dough on top and brush with butter. Repeat this process three more times until you have 4 buttered layers of phyllo dough.
6. Drizzle the remaining pistachio cream and sprinkle with the remaining pistachio-chocolate mixture. Top with 6-8 sheets of phyllo dough, brushing each sheet with butter.
7. Using a sharp knife, cut the layers into diamond or square shapes all the way through to the bottom of the pan. You can cut into 4 long rows and then make diagonal cuts.
8. If desired, drizzle any remaining melted butter over the top.
9. Bake in the preheated oven for 40-45 minutes, or until the baklava is golden brown and crisp.
10. While the baklava is baking, combine water and sugar in a small saucepan. Bring to a boil while stirring occasionally to dissolve the sugar. Stir in the honey and reduce the heat slightly. Simmer the syrup for 15-20 minutes until it thickens.
11. Remove the baklava from the oven. Immediately pour the hot syrup evenly over the baked baklava. Sprinkle with the reserved pistachio-chocolate mixture.
12. Allow the baklava to cool completely, at least 2 hours, before serving.
13. Serve in cupcake papers. The baklava freezes well, but avoid covering it too tightly as it may become soggy.

Nutrition Facts (per serving):

• Calories: 384
• Total Fat: 25g (32% DV)
• Saturated Fat: 8g (39% DV)
• Cholesterol: 25mg (8% DV)
• Sodium: 258mg (11% DV)
• Total Carbohydrate: 36g (13% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 19g
• Protein: 8g (15% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 61mg (5% DV)
• Iron: 2mg (10% DV)
• Potassium: 277mg (6% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin Story

Baklava, a rich, sweet pastry made of layered phyllo dough, originated in the Middle East and Mediterranean regions, with its roots tracing back to the Ottoman Empire. While there is some debate about its precise origins, baklava is beloved in countries from Greece to Turkey, and beyond. This Pistachio Chocolate Baklava recipe is a modern twist on the traditional dessert, incorporating the rich flavor of pistachios and the indulgence of chocolate, creating a delightful fusion of textures and tastes.

Regional Variations

In the Middle East, particularly in countries like Turkey and Lebanon, baklava is made with a variety of nuts, including pistachios, walnuts, and hazelnuts. The Turkish version often uses a lighter syrup, while the Greek variant tends to feature honey more prominently in the syrup. What sets this Pistachio Chocolate Baklava apart is the inclusion of chocolate, a rare but delicious addition to the classic recipe. The sweet creaminess of milk chocolate pairs perfectly with the crunch of pistachios, elevating the traditional dessert into a decadent treat.

How It Differs from Other Desserts

Unlike other nut-based pastries, baklava is renowned for its unique preparation: thin layers of phyllo dough are meticulously brushed with butter and stacked to form a flaky, crispy texture. The inclusion of chocolate in this recipe creates an extra layer of sweetness and richness that is not typically found in traditional baklava. While other nut desserts like nougat or almond cakes might be chewy or dense, baklava is known for its delicate, crispy texture and syrup-soaked finish, making it a standout among Middle Eastern and Mediterranean sweets.

Where It's Commonly Served

Baklava is often served as a dessert at festive occasions, particularly in countries with Mediterranean and Middle Eastern culinary traditions. Its a popular treat during celebrations such as Ramadan, Eid, and Christmas, often enjoyed with a cup of Turkish coffee or tea. In upscale restaurants and bakeries across the globe, you may find various versions of baklava, including this Pistachio Chocolate Baklava. This dessert is perfect for parties, special dinners, or as a sweet end to a Mediterranean meal. Its also frequently sold in smaller portions, making it easy to serve at gatherings or offer as a gift to friends and family.

Interesting Facts

• The word baklava is derived from the Turkish word bakla, meaning bean, referring to the beans of the legume family that were once used in similar pastry doughs.
• In Turkey, there is a saying that baklava is best eaten with Turkish coffee, as the bitterness of the coffee complements the sweetness of the pastry perfectly.
• Traditional baklava is known for its intricate cutting method, typically cut into diamond or square shapes. This precise cutting is said to be an art form that requires both skill and patience.
• Pistachios, a key ingredient in this variation, are often called the happy nut due to their vibrant green color and distinct, rich flavor. They are known for their health benefits, including being rich in antioxidants and healthy fats.

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