This is a rich and buttery Baklava, but not too rich. It is packed with nuts, fruit and spices. It is pan fried, so it is easy to cut into squares.

BAKLAVA! A dessert that is considered by many to be the ‘grand-daddy’ of all desserts – and one that still entices many to this day! The reason for its popularity is the simple and rich taste of the traditional baklava. This dessert has a long history and it is believed that this dessert may have originated in the Middle East.

In Greece, baklava is a popular dessert that has been around for centuries. It is made with layers of filo dough and various sweet and savory fillings including nuts, dried fruits and chocolate chips. Talk about a rich and buttery treat, baklava is often mistaken for a cheesecake because of the buttery and creamy filling and the filo dough. This sweet treat is perfect for any special occasion, and is sure to impress your guests. It is best to serve this dessert right away as the filo dough can become soggy as it room temperature.. Read more about baklava recipe and let us know what you think.

Sweet and filling. Flaky and buttery.

Baklava is the ideal way to end a great dinner, layer after exquisite layer.

My sweet taste is satisfied with only a smidgeon of a piece. Chocolate Chip Baklava with layers of delicate, flaky (store bought!) phyllo dough. Drizzled with a brown sugar vanilla glaze |

Listen, I’ve seen phyllo dough recipes online. Seriously.

But I’m not prepared for it. Someone will have to persuade me that it is worthwhile.

I used store-bought phyllo dough, which worked out well. It’s simple to deal with.

The sheets also fit into a 9×13 baking dish nicely.

Chocolate Chip Baklava is a delicious twist on tradition. Drizzle with a brown sugar vanilla glaze and save time with store-bought phyllo sheets. |

 

Baklava with Chocolate Chips is a delicious dessert.

Chocolate-Chip-Baklava-Rich-and-ButteryRecipe to be saved

Recipes to Print

Ingredients

    • 1 phyllo dough sheet box (thawed)
    • 2 1/2 sticks butter (distributed)

DOUGH FOR COOKIES

    • a half cup of brown sugar
    • 1/2 cup sugar (granulated)
    • milk (two tablespoons)
    • 1 tbsp extract de vanille
    • 1 teaspoon kosher salt
    • flour (three cups)
    • 1 cup chocolate chips (milk)
    • 1 cup nuts of your choosing, chopped (optional)

SUGAR DRIZZLE IN BROWN

  • 1 cup of water
  • 3/4 cup sugar (dark brown)
  • 1 tbsp extract de vanille

Instructions

  • 1 1/2 sticks butter, brown sugar, and granulated sugar creamed together
  • Pour in the milk and vanilla extract.
  • Combine the salt, flour, chocolate chips, and nuts in a mixing bowl.
  • To Put Together the Dish:
  • Preheat the oven to 350 degrees.
  • Using cooking spray, coat a 9×13 baking dish.
  • One by one, layer 10 phyllo dough sheets, dabbing/brushing each with melted butter (I basically drizzle about a teaspoon of butter over the phyllo dough and use my fingers to spread it around the sheet)
  • Half of the cookie dough should be sprinkled over the greased phyllo sheets. Gently press the button.
  • Butter 10 more phyllo dough sheets and layer them on top.
  • Add the rest of the cookie dough. Gently press the button.
  • Finish with the remaining phyllo dough sheets (about 20), buttering every one or two sheets.
  • Before baking, cut the baklava into squares using a very sharp knife (or diamonds).
  • Preheat oven to 350°F and bake until brown (approx. 30-45 minutes).
  • WHILE BAKING, prepare a brown sugar drizzle by boiling water and brown sugar. Reduce heat to low and cook for 10 minutes. Remove the pan from the heat. Pour in the vanilla extract.
  • Drizzle the brown sugar mixture over the baklava as soon as it comes out of the oven.
  • Before removing the baklava from the baking dish, let it cool fully.

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Chocolate Chip Baklava – Rich and Buttery

 

Chocolate Chip Baklava -- a beautiful twist on tradition. Topped off with a drizzle of brown sugar vanilla glaze. Save time with store-bought phyllo sheets. |

baklava

The traditional baklava has a dense, crumbly interior and a crispy, buttery outside. In this version, the baklava is slightly sweet, but the buttery crust still makes for a wonderful crunchy texture. Be sure to use a natural oil in place of the shortening in the dough, as the shortening does not give the dough the desired flakiness.. Read more about turkish baklava recipe and let us know what you think.