Easy Chocolate Baklava

Who doesn’t love a baklava? With a chocolate twist, this recipe is for all the chocolate lovers!

Total Time
1hr 20 minutes
  • ¾ cup Lyle's Golden Syrup
  • ½ cup water
  • 1 cinnamon stick
  • 1 cup hazelnut-chocolate spread
  • 70g toasted hazelnuts, coarsely chopped
  • 50g roasted pistachios, coarsely chopped
  • 50g blanched toasted almonds, coarsely chopped
  • 50g toasted walnuts, coarsely chopped
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 24 (14 x 9-inch) sheets of frozen phyllo dough, thawed
  • ½ cup butter, melted

1. Preheat the oven to 175C.

2. Combine the first 3 ingredients in a medium saucepan over low heat; stir until the golden syrup dissolves. Increase heat to medium and cook for a further 8 minutes. Remove from heat; keep warm. Discard cinnamon stick.

3. Microwave the hazelnut-chocolate spread for 30 seconds. Combine with the hazelnuts, pistachios, almonds, walnuts, ground cinnamon and salt.

4. Lightly coat a 13 x 9-inch baking dish with oil. 

5. Place 1 phyllo sheet lengthwise in the bottom of the prepared pan, allowing the ends of the sheet to extend over the edges of the dish; lightly brush with butter.

6. Repeat the procedure with 5 phyllo sheets and butter. Drizzle 1/3 cup melted hazelnut -chocolate spread over the phyllo and then sprinkle one-third of the nut mixture on top.

7. Repeat the procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture.

8. Top the last layer of nut mixture with the remaining 6 sheets of phyllo, each lightly brushed with butter. Press gently into the pan.

9. Cut lengthwise 3 times and crosswise 5 times cuts to form 24 portions using a sharp knife.

10. Bake for 35 minutes until golden.

11. Drizzle any remaining syrup mixture over the baklava, allow to cool on a wire rack, and enjoy!