If you’re looking for a show-stopping dessert that’s perfect for festive occasions like Diwali or any family gathering, this Pistachio Chocolate Baklava recipe is your answer! Imagine layers of crispy, flaky filo pastry, filled with a rich pistachio cream, a blend of chopped walnuts, pistachios, and semi-sweet chocolate. As it bakes, the chocolate melts into the delicate pastry layers, creating a gooey, delicious treat that’s indulgent without being overly sweet. This easy-to-make, eggless baklava is a foolproof recipe that brings together the perfect balance of flavors—the nutty pistachios beautifully complement the bittersweet chocolate, making it a dessert everyone will love. The final touch of pistachio cream and chopped pistachios on top adds a luxurious crunch and flavor to each bite.

Whether you’re hosting a festive dinner, a casual get-together, or just want to impress your guests with something unique, this homemade pistachio chocolate baklava will definitely be a hit. Plus, it’s simple enough to make at home, even for beginners. This recipe is inspired by the chocolate baklava I had in Istanbul!

Happy Baking!

Servings: 30-40 pcs

Prep Time: 30-40 mins

Cooking Time: 1 hour

Total Time: 1.5-2 hours

Ingredients: 

Chocolate nut Mixture:

• 1/2 cup walnuts

• 1/3 cup pistachios

• 1 cup semi-sweet chocolate

• 1/2-1 tsp cinnamon powder, as per taste

• 1/2 tsp salt

• 2-3 tbsp castor sugar

• 1/2 tsp nutmeg powder

Phyllo layers:

• 8-10 oz Phyllo sheets; thawed

• About 3/4 cup unsalted Butter; about 1-1.25 sticks; melted

• 1 cup pistachio cream

Sugar Layer:

• 1/4 cup+ 1 tbsp sugar 

• 1/2 tbsp Lemon juice 

• 2 tbsp Honey

• 3/4 cup water

Directions: 

1. Chocolate nut Mixture: In a food processor or using a knife on a chopping board, chop pistachio, walnut, and chocolate together. Chop it together into fine pieces. Transfer the mixture to a bowl, add sugar, salt, cinnamon, nutmeg powder, and mix. Keep it aside.

2. Preheat oven to 330F. Keep the phyllo sheets under a damp towel while working so they don’t dry out.

3. Grease an oven-safe pan and place a single phyllo sheet as the base. Cut the phyllo sheet to the size of the pan. Keep the remaining, you can use it as layers in between.

4. Brush little butter over the phyllo sheet. Place another phyllo sheet over it and brush with butter. Repeat this 10-12 times so you get 12-14 sheets.

5. Then, layer about 1/3 cup of the pistachio cream on top with half of the nut chocolate mixture.

6. Place a phyllo sheet over the mixture. Brush butter over the phyllo sheet and repeat this for another 4-5 sheets.

7. Then spread about 1/3 cup of the pistachio cream on top with the remaining half of the nut chocolate mixture.

8. Repeat the only phyllo-butter layers another 10 times.

9. Cut the Baklava through the layers in pieces. I like to cut about 1.25 inches wide diagonally but you can cut them in rectangles or squares.

10. Bake at 330F for 50-60 minutes till it’s golden brown on top and cooked through. Rotate the tray midway.

11. As soon as you put the baklava in the oven, prepare the syrup.

12. In a saucepan, add all the ingredients for the syrup- water, honey, sugar, and lemon juice and stir. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool completely.

13. Once the baklava is out of the oven, pour the cooled syrup over the baklava in the pan itself. You will hear it sizzle. This will ensure that it stays crisp rather than soggy. Let the baklava cool completely, uncovered and at room temp.

14. Garnish with melted pistachio cream and chopped pistachios.

15. Serve and enjoy.

Notes/Tips:

1. While not using the phyllo keep it covered so it doesn’t dry up.

2. Ensure each layer is brushed with the butter mixture. This is very important.

3. I got the pistachio cream from Costco.

4. Soak the hot baklava with the cooled syrup immediately out of the oven. If not it will become too soggy.

5. You can cut the baklavas in any shape you like.

6. For best results, let the baklava sit for 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.

7. Store at room temp, in an airtight container for 2-3 days or 2-3 weeks in the fridge.

8. The layers are 12-14 sheets of phyllo- cream and nut- 6 layers of phyllo- cream and nut- 10 layers of phyllo.