Chocolate Baklava with Syrup
Ingredients
Dough
- 4 cups flour
- 3 tablespoons cocoa
- 1 cup milk
- 3 eggs
- 1/2 teaspoon salt
- Optional: 1/2 cup vegetable oil
Syrup
- 4 cups water
- 4 cups sugar
- 1 tablespoon chocolate
- A few drops of lemon
Filling
- 250 grams nuts (optional, such as hazelnuts, walnuts, or pistachios)
- 1/2 cup chocolate chips
Topping
- 250 grams butter
Preparation
Make the syrup by bringing 4 cups water and 4 cups sugar to a boil, then boil for 20 to 25 minutes until thick, add 1 tablespoon chocolate and a few drops of lemon, and set aside.
Mix the dough ingredients in a deep bowl and knead until it has the consistency of an earlobe.
Let the dough rest for 30 minutes.
Divide the dough into walnut-sized pieces and let it rest a little longer.
Roll out the dough pieces very thinly with a starch mixture to get about 26 sheets.
Cut the sheets to the size of your baking tray and arrange them, placing scraps in between if needed, with approximately 13 sheets on the bottom and 13 on top.
Between the layers, sprinkle the nuts and chocolate chips.
Place the final sheet on top, cut the baklava with a sharp knife, and pour the melted butter over it.
Bake at 175 degrees Celsius for at least 1 hour, baking slowly.
Pour the hot syrup over the hot baked baklava.
Tips
Ensure the inside is well-baked to avoid a doughy texture; both baklava and syrup should be hot when combined.
For crisp baklava, the syrup must be thick; overboiling causes crystallization, and underboiling makes it doughy.
Bake the baklava slowly and ensure the inside is thoroughly cooked.
