This Chilled Chocolate Pistachio Baklava melds the classic elements of traditional baklava with a delightful twist, incorporating chilled syrup and a topping of rich dark chocolate and cocoa. The crispy layers of phyllo dough, enriched with melted butter and generously sprinkled with pistachios, offer a satisfying crunch, while the cold syrup infuses the dessert with moisture and sweetness, making each bite perfectly balanced.
Why You’ll Love This:
This baklava variation offers a cool respite from the usual hot and heavily syruped versions, making it a perfect dessert for warmer weather or as a refreshing end to a hearty meal. The addition of dark chocolate and a dusting of cocoa powder not only enhances the flavor but also adds a level of sophistication that chocolate lovers will appreciate.
Perfect Occasion:
Ideal for special occasions, festive gatherings, or as a luxurious treat during the holiday seasons, this chilled baklava is sure to impress. It’s also great for picnics and outdoor events because it can be made ahead and is easy to transport.
Decoration Tips:
Before serving, enhance the visual appeal by dusting with additional cocoa powder and sprinkling finely chopped pistachios on top. For an extra touch of elegance, you might garnish with edible gold leaf or a drizzle of melted white chocolate.
Ingredients:
- For the Baklava:
- 470g phyllo dough
- 250g unsalted butter, clarified
- 200g pistachios, coarsely ground
- Dark chocolate, for grating
- Cocoa powder, for dusting
- For the Syrup:
- 400ml milk
- 300ml cream
- 500g sugar
Preparation:
- Prepare the Syrup:
- Combine milk and sugar in a saucepan. Bring to a boil just until the sugar dissolves. Remove from heat, stir in the cream, and let the syrup cool completely.
- Prepare the Phyllo:
- Melt and clarify the butter. Cut the phyllo sheets to fit the dimensions of a 30×30 cm baking dish. Keep the sheets covered with a damp cloth to prevent drying out.
- Assemble the Baklava:
- Grease the bottom of the baking dish with some butter. Layer half of the phyllo sheets, brushing each lightly with clarified butter. After layering half the phyllo, evenly distribute the ground pistachios over the top.
- Continue layering and buttering the remaining phyllo sheets. Once complete, cut the baklava into diagonal strips, then crosswise into squares. Drizzle the remaining clarified butter over the top.
- Bake:
- Bake in a preheated oven at 160°C (320°F) for about 50-55 minutes, or until the phyllo is golden brown and crispy. Check the bottom of the dish to ensure it is thoroughly baked.
- Add the Syrup and Chill:
- Allow the baklava to cool for 10 minutes after baking, then evenly pour the chilled syrup over the top. Though it may seem like a lot of syrup, the phyllo will absorb most of it.
- Let the baklava sit for 3-4 hours to fully absorb the syrup and flavors.
- Final Touches:
- Just before serving, grate dark chocolate and dust with cocoa powder over the baklava for a rich finish.
- Serving:
- Chill the dessert in the refrigerator for about an hour before serving to enhance its refreshing qualities.
Enjoy this chilled chocolate pistachio baklava, a creative take on a classic dessert that offers a delightful combination of flavors and textures, perfect for any occasion.
