Baklava Diamonds with Double Chocolate and Walnuts
A rich and flaky baklava with layers of chocolate butter, walnut filling, and spiced syrup, cut into classic diamond shapes.
Ingredients
- 16 sheets phyllo pastry
- 200 grams unsalted butter melted
- 100 grams dark chocolate melted and mixed into the butter
- 250 grams walnuts coarsely processed
- 100 grams dark chocolate chips
- 50 grams 50 g milk chocolate chopped into small pieces
- 1 tsp ground cinnamon
For the syrup
- 500 grams sugar
- 750 ml water
- 1 tbsp Cretan thyme honey
- Juice of half a lemon
- Zest of one orange
- 3 whole cloves
- 1 cinnamon stick
Instructions
- Prepare the chocolate butter by melting the butter and stirring in the dark chocolate until smooth.
- Lay a silicon baking tray with a layer of phyllo sheets, brushing each sheet generously with the chocolate butter. Repeat for four layers.
- Spread the walnut mixture — made by mixing processed walnuts, cinnamon, milk chocolate pieces, and dark chocolate chips — evenly over the phyllo base.
- Add two more phyllo layers, again brushed with chocolate butter, then another layer of walnut filling.
- Finish with four more phyllo layers, each brushed with chocolate butter.
- Cut the assembled baklava into diamond shapes.
- Bake until golden and crisp.
- While baking, prepare the syrup by boiling sugar, water, honey, lemon juice, orange zest, cloves, and cinnamon stick until fragrant and slightly thickened.
- Let the syrup boil for 8 minutes and pass through a colander into a bowl to cool.
- Once the baklava comes out of the oven and it is still hot, pour the cooled syrup evenly over it.
- Allow the baklava to absorb the syrup fully before serving.
Nutrition
Calories: 350kcal
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