Print Recipe

Chocolate-Drizzled Baklava



  • 8 ounces (2 baking bars) bittersweet chocolate
  • 3 cups finely chopped walnuts
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 16 ounces frozen phyllo dough, thawed and covered with a damp towel
  • 1 cup butter, melted
  • 1 cup honey


  1. Heat oven to 300 degrees F.
  2. Finely chop 7 ounces of the chocolate. Set aside remaining chocolate for the topping.
  3. Combine chopped chocolate, walnuts, sugar and cinnamon. Divide into 4 equal portions, about 1 cup each. Set aside.
  4. Lightly butter a 13 x 9-inch glass baking dish. Cut the phyllo dough into 13 x 9-inch rectangles, keeping the dough covered with a damp cloth while working to prevent it from drying. Place 1 phyllo sheet in the dish and brush the top with melted butter. Repeat layering and buttering 7 times. Sprinkle 1 cup of the walnut mixture over the first 8 layers. Repeat 3 more times, ending with the walnut mixture. Top with the remaining phyllo sheets. With a sharp knife, make 2 cuts lengthwise in the phyllo, taking care to cut only the top layers of dough. Then make 8 diagonal cuts to form diamond-shaped pieces. Brush the top with the remaining butter.
  5. Bake for 1 hour 15 minutes, or until the top is golden brown.
  6. Meanwhile, heat the honey until warm. Pour over the hot baklava.
  7. Cool on a wire rack for 1 hour, then cover with aluminum foil and let stand at room temperature until ready to serve.
  8. When ready to serve, melt remaining 1 ounce of chocolate in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth.
  9. To serve, cut completely through all layers. Using a spoon or pastry bag, drizzle the baklava with the melted chocolate.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.