There are a lot of versions of baklava, walnut, pistachio… For this first test, I chose to make a recipe of Baklava with almonds and chocolate.

Good, for a first, this is not so bad at all but I have to admit that the baklawa with nuts evil sister-in-law who is Armenian-Russian was more than to fall to the ground and much better. But I have to tell you that it peels off downright nuts !! Some crazy stuff to do but eat, it is an absolute success !! Well, if one day I make one with it, I promise, I will share it here… In the meantime, I leave you with my Baklava with almonds and chocolate…

Baklava almond and chocolate

For 10 For a plate of 25 x 15 Save Print Ingredients

  • 1 packet of sheets of filo pastry (8 to 10 sheets 250 g)
  • 20 to 25 whole almonds
  • 250 g of almond powder
  • 100 g dark chocolate
  • 100 g of powdered sugar or 70 g brown sugar
  • 5 tablespoons orange flower water
  • 300 g of honey
  • 1 tablespoon cinnamon powder
  • 100 g butter + 10 g to butter
  • 4 tablespoons water



  • Preheat your oven to heat to 160°.
  • Cut the sheets of filo pastry dough to get 20 rectangles that can cover the bottom of the dish expected (approximately 15 x 25 cm).
  • Melt in a bain-marie 10 g of butter with the chocolate, then mix them in a bowl with the almond powder, the sugar, the orange flower water, 1 tablespoon of honey and 1 tablespoon of cinnamon.
  • Melt 100 g of butter and then keep it nearby, on the work table.
  • With a brush, grease the dish with butter and then install a rectangle of dough. Brush and and repeat with layering 6 rectangles.
  • Divide half of batter with almonds and tamp a bit using a spatula.
  • Install 6 new rectangles of filo pastry by brushing each time with butter.
  • Spread the rest of the preparation.
  • Superimpose the 8 rectangles of dough remaining basting the last two with the melted butter, added 1 teaspoon of honey. Pour what remains over the top.
  • Prick entire surface of pastry with a toothpick.
  • Pre-mark the cut in diamond shapes with a knife.
  • Drop an almond on each diamond and brush each with the brush still loaded with fat.
  • Bake for 30 minutes, then 5 minutes at 180°. This should brown but do not brown.
  • Before the end of cooking, do liquefy the honey remaining in the pot already used by heating it up to a simmer, with 5 tablespoons water and 1 tablespoon of orange flower water and a big pinch of cinnamon.
  • Remove the dish from the oven and pour the honey syrup to spoon over the top.
  • Let it cool down. The sheets may curl a little on the top but it will take its place.
  • After 24 hours, the incision is made over by passing several times with a knife by following the paths in diamonds.
  • And here, you can enjoy or stored for a few days, they will only be the best…


Written by Doc

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