Pistachio, walnut and chocolate baklava

Packed full of pistachios and walnuts this chocolate baklava is unforgettable.

  • 1 hr 10 mins cooking
  • Makes 36
  • Print
Packed full of pistachios and walnuts this chocolate baklava is unforgettable.


  • 12 sheets fillo pastry
  • 120 grams butter, melted
  • 2 tablespoons finely chopped walnuts
  • 1½ cups (210g) pistachios
  • 2 cups (200g) walnuts
  • 200 grams dark (semi-sweet) chocolate, chopped coarsely
  • 1/3 cup (75g) caster (superfine) sugar
  • 2 teaspoons ground cinnamon
  • 1½ tablespoons finely grated orange rind
Honey syrup
  • 1½ cups (330g) caster (superfine) sugar
  • 1½ cups (375ml) water
  • ½ cup (175g) honey
  • 1 medium orange (240g), rind peeled in long strips
  • 1/3 cup (80ml) orange juice


  • 1
    Preheat oven to 190°C/375°F. Grease a 22cm x 40cm x 2.5cm oven tray, then line with baking paper.
  • 2
    Make filling.
  • 3
    Layer three pastry sheets, brushing each with a little of the butter. Spread a quarter of the filling over pastry, leaving a 3cm (1¼-inch) border along both long sides. Starting at one long side, roll up pastry to form a log. Place log on oven tray, brush with butter. Repeat with remaining pastry, butter and filling.
  • 4
    Bake baklava for 20 minutes or until golden.
  • 5
    Meanwhile, make honey syrup.
  • 6
    Stand baklava on tray for 5 minutes to cool slightly. Using a small sharp knife, cut each log, on the diagonal, into nine 2cm (¾-inch) wide pieces in the tray. Pour hot syrup over baklava; stand for 3 hours or until syrup is absorbed. Serve topped with chopped walnuts.
  • 7
    Place nuts on an oven tray; roast in oven for 5 minutes or until browned lightly. Cool completely. Process nuts with remaining ingredients until finely chopped.
Honey syrup
  • 8
    Stir sugar, the water, honey and rind in a small saucepan, over medium heat, without boiling, until sugar dissolves. Bring to a simmer. Simmer for 20 minutes or until thickened slightly. Stir in juice.


Serve with greek-style yoghurt.

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