Every Last Crumb - Dubai Chocolate Baklava

By Tasty · 60 min

Ingredients

Instructions

1. Preheat the oven to 175°C (350°F). Line a 9½ x 13-inch baking sheet with parchment and grease it with some of the melted butter.
2. Grind the pistachios in a food processor for 3-5 minutes until coarsely processed. Add the pistachio butter and process for 2-3 minutes until it looks like wet sand.
3. Cut the phyllo sheets in half to get about 72 sheets, then divide them into 3 portions of 24 sheets each.
4. Lay 24 sheets on the prepared tin. Brush the top sheet generously with one-third of the melted butter, then spread half the pistachio mixture evenly over it.
5. Repeat with another 24 sheets, buttering the top sheet generously, then spread the rest of the pistachio mixture over it.
6. Top with the last 24 sheets and butter the top sheet.
7. Pour the remaining melted butter evenly over the top. Cut parallel strips into the baklava with a sharp knife, then cut diagonally across them to make diamonds.
8. Bake for 40-50 minutes until golden brown, rotating the tray halfway through.
9. Meanwhile, combine the honey, water and sugar in a saucepan over medium-high heat. Stir for 3-5 minutes until the sugar dissolves. Reduce to medium and simmer, undisturbed, for 5 minutes. Remove from heat.
10. Pour the honey syrup evenly over the baklava as soon as it comes out of the oven. Leave uncovered at room temperature until completely cool, at least 4 hours or up to overnight.
11. Garnish with extra chopped pistachios and drizzle with melted milk chocolate.

Summarized from Tasty's video. Watch it for the details.

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