Spiced Chocolate Honey Nut Baklava Recipe with Phyllo Dough

What is baklava?

Baklava is a traditional Middle Eastern and Mediterranean dessert made with layers of phyllo dough, nuts, butter, and syrup or honey. Like many delicious recipes, the origins of baklava are shared across cultures—Turkish, Greek, and Persian in this case. This rich dessert recipe is prized for its balance of crisp pastry, nutty filling, and sweet syrup that soaks into every layer. It really does have a perfect texture and flavor profile!

What is the difference between paklava and baklava?

Both names describe a similar dessert, but paklava is more commonly used in Armenian and some Middle Eastern traditions, while baklava is the Greek and Turkish term that most people in the Western world will recognize. The flavor profiles and spices may differ slightly depending on the region, but both share the same concept of layered phyllo, nuts, and syrup. In Armenia, paklava is a staple dessert at Christmastime.

Is phyllo (filo) dough the same as puff pastry?

They’re often confused, but phyllo and puff pastry are very different. Phyllo dough is paper-thin sheets of unleavened dough that bake up crisp and light. It’s made with oil, not butter. Puff pastry, on the other hand, is laminated dough that puffs into airy, buttery layers thanks to steam and layers of fat. For baklava, phyllo is essential—puff pastry would be too heavy and way too soft.

How to Keep Phyllo Dough from Drying Out

Phyllo dough starts to dry out quickly as soon as it’s exposed to air, which makes it crack and tear. The key is to work efficiently and cover the unused sheets with a clean, slightly damp kitchen towel. This keeps the dough pliable while you’re layering and buttering each sheet. Make sure to check out my article on how to work with phyllo dough for more details!

What pairs well with baklava?

Baklava is super rich and sweet, so I love to serve it with something light and refreshing. A small cup of homemade espresso or Turkish coffee is the traditional pairing, but you could also try it with mint tea, a scoop of vanilla gelato, or a dollop of Greek yogurt for contrast. The possibilities are endless!

Tips and Tricks for the Best Chocolate Baklava

Use good-quality chocolate.

Since this recipe doesn’t use much chocolate (compared to the nuts and syrup), choose a chocolate that’s deep and rich—70% dark chocolate or higher will really make the flavors stand out.

Toast your nuts.

A quick toast in the oven or a skillet on your stovetop before chopping the nuts intensifies their flavor and helps them stay crunchy, even after they are soaked in syrup.

Cut before baking.

Always slice your baklava into diamonds or squares before putting it in the oven. Once baked, the layers are too delicate and the whole thing will start to fall apart if you try to cut it. It would still be delicious… just not very pretty. Cut first!

Let it rest.

This is the hardest part! Baklava really does need several hours (or overnight) for the syrup to soak in and the flavors to meld together. The wait is worth it. Follow the instructions and let your baklava rest before serving.