Name: Beth's Chocolate and Pecan Baklava Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 30 pieces
Cuisine: American
Ingredients: 1 cup sugar; ½ cup water; ¼ cup honey; 1 ½ cups pecans toasted and finely chopped; ¼ cup sugar; ½ cup mini semi sweet chocolate chips; 1 cup unsalted butter; 24 sheets frozen phyllo (or filo) dough (thawed in the refrigerator overnight)

Baklavais a dessert that is made with phyllo dough, nuts, and honey. It is crunchy, sweet, and really unique and oh so delicious. This version has chocolate and pecans in it too!

top view of a plate and pan of baklava with walnuts around them

You might be wondering what in the world is Baklava and where did it come from. Baklava dates back to the 16th century. It is originally from Turkey, Greece, and the Middle East- although each of those regions try to claim the dessert. Baklava is made up of many layers of crisp, paper thin phyllo dough. In between each layer there is a yummy nut mixture and then the entire thing is drenched in a sweet honey syrup. The combination of these flavors will blow you away!

Making baklava is relatively simple but there are quite a few steps involved. You will make the sweetened honey mixture, then prepare the nut mixture. Finally, you will prepare the phyllo dough. Once all these steps are taken, you are ready to assemble! Homemade baklava is so much better than anything you will get at a restaurant. It is worth the extra effort to enjoy this dessert at home.

A close up of baklava in a glass baking dish.

Why You’ll Love This Recipe

The mix of crunchy pecans, sweet honey, and rich chocolate creates an irresistible blend of flavors.
Despite its gourmet appearance, the recipe is straightforward and easy to follow, perfect for impressing guests with minimal effort.
With a total time of just 55 minutes, you can enjoy a delectable homemade dessert without spending hours in the kitchen.
The recipe yields 30 pieces, making it ideal for sharing at parties or enjoying as a family treat.

Recipe Ingredients

Sugar– Granulated
Honey
Pecans
Chocolate chips– I like the semi-sweet minis
Butter –Unsalted
Phyllo dough sheets– Also known as Filo

See the recipe card below for full information on ingredients and quantities

How to Make Beth’s Chocolate and Pecan Baklava

Step 1.Combine sugar, water, and honey in a saucepan. Boil for 5 minutes, then cool.

Step 2.Melt butter and prepare a 13×9 inch pan by brushing it with butter. Layer 12 sheets of phyllo dough, brushing each with butter.

Step 3.Mix chopped pecans, sugar, and mini chocolate chips. Sprinkle the mixture evenly over the phyllo layers in the pan. Top with remaining phyllo sheets, brushing each with butter.

Step 4.Cut into squares, bake at 350°F for 25 minutes until golden brown. Pour cooled syrup over the hot baklava and let cool before serving.

Recipe FAQs

What nuts are used in baklava?

I like to use chopped walnuts or pecans. You can also incorporate pistachios or hazelnuts as well.

Is baklava served warm?

Baklava is best eaten at room temperature. It tastes really great if it has sat for several hours or even made the day before. Doing this allows time for the flavors to meld and for the phyllo dough to get crispy again.

How do you know when baklava is done?

You will know when baklava is done because the top will turn golden brown. You can also use the toothpick method. If it comes out clean, you’re in business!

What do you serve baklava with?

Baklava can be enjoyed as is or you can serve it a la mode. We often make it for Christmas and put it on your Christmas cookie plates for parties and friends and everyone loves it.

A close up of a plate of 3 squares of baklava.

Expert Tips

Finely and uniformly chopped pecanscreate abetter texture and more even fillingdistribution.
Mini chocolate chips melt more evenlyand blend better with the nuts compared to regular-sized chips.
Ensure toskim off the milky substance from the melted butterfor a clearer, richer butter thatenhances the baklava’s layers.
Keep thephyllo dough you’re not working with covered with a dry towelto prevent it fromdrying out and becoming brittle.
Cut the baklava into squaresor diamondsbefore bakingto ensure clean,easy-to-separate piecesonce it’s baked.
Pour the cooled syrup evenly over the hot baklava right after it comesout of the oven to ensure itabsorbs well and stays moist.

A close up of a hand holding a piece of baklava.

How to Serve and Store Beth’s Chocolate and Pecan Baklava

The rich and sweet flavors of baklava pair perfectly with a hot cup of coffee or tea. A scoop of vanilla orchocolate truffle,orcheesecake ice creamprovides a cool and creamy contrast to the warm, nutty baklava. For another variation of baklava, try myspiced cranberry-nut baklava. If you have leftover pecans, try mypecan sandies,pecan pie, orcinnamon caramel corn with white chocolate & pecans.

Keep baklava in an airtight container at room temperature for up to 5 days. This helps maintain its crispiness. To freeze, place the baklava in a single layer on a baking sheet and freeze until solid. Then, transfer the pieces to a freezer-safe container or bag, separating layers with parchment paper. Baklava can be frozen for up to 3 months. To serve, thaw at room temperature for a few hours before enjoying.