First things first, preheat your oven to 180°C/160°C/Gas Mark 4. Pop the nuts in food processor and blitz until chopped, it doesn’t matter if there are some bigger chunks of nuts as these will add some texture to the baklava.
2
Pop the chopped nuts in a large bowl, pour in the Chocolate Chunks, Cocoa Powder, Orange zest, Orange Extract and honey. Stir together until all combined and chocolatey and then set aside.
3
Grab a 20 x 30cm rectangular baking tin, don’t worry if your tray is a slightly different size it’ll work fine. Unroll 1 pack of your filo pastry and count out 8 sheets, pop the remaining layer in the packet to prevent them drying out. Trim the 8 sheets to fit snuggly in your baking tray, you can use a pair of scissor or sharp knife to trim the pastry. Brush a layer of melted butter around the side and base of your baking tin. Layer a sheet of pastry onto the base of the tin and brush with a layer of butter, pop another sheet of pastry on top and brush with butter, continue until you have layered up the 8 sheets of pastry with butter in between each layer.
4
Pour the chocolatey filling over the top of the pastry and smooth so you have an even layer of filling. Take another 8 sheets of filo pastry and trim to fit snuggly into your baking tin. Place a sheet of pastry over the filling and brush with melted butter and add another sheet of pastry, repeat as you did for the base, until all 8 sheets of pastry are stacked up. Pour any leftover butter over the top sheet of pastry.
5
Using a sharp knife cut your baklava into pieces. Pop into the oven and bake for 45-55 minutes until the pastry top is golden brown and puffed up.
6
For the Syrup
Whilst your baklava is in the oven, it’s time to make the orange syrup! Squeeze the juice out of one orange and pour the juice into a jug, add water to make sure you have 100ml of liquid. Pour into a sauce pan, pop in the sugar, honey and Orange Extract. Heat on a low heat until the sugar has dissolved. Turn up to a medium heat and allow your syrup to bubble for about 5 minutes until slightly thicken in texture, be careful your syrup will be very hot!
7
Once your baklava is baked pour over the syrup and allow is to ooze into your baklava! Once cooled cut your baklava into pieces and serve. These zesty orange and chocolate treats not going to stick around for long!
Want to experiment more with pastries? Get inspired by our Dr. Oetker Pastry Recipes and find your favourite one today!
Tips
Follow our handy guide to learn all tips about How to make Filo Pastry today!
Tips
1:
Want to experiment more with pastries? Get inspired by our<a href="https://www.oetker.co.uk/recipes/c/pastry"> Dr. Oetker Pastry Recipes </a>and find your favourite one today!
2:
Follow our handy guide to learn all tips about <a href="https://www.oetker.co.uk/recipes/r/how-to-make-filo-pastry">How to make Filo Pastry</a> today!
Freshly Squeezed Orange Juice (top up with water to make 100ml of liquid)
5 mlDr. Oetker Valencian Orange Extract (1 tsp)
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1
For the Baklava
First things first, preheat your oven to 180°C/160°C/Gas Mark 4. Pop the nuts in food processor and blitz until chopped, it doesn’t matter if there are some bigger chunks of nuts as these will add some texture to the baklava.
2
Pop the chopped nuts in a large bowl, pour in the Chocolate Chunks, Cocoa Powder, Orange zest, Orange Extract and honey. Stir together until all combined and chocolatey and then set aside.
3
Grab a 20 x 30cm rectangular baking tin, don’t worry if your tray is a slightly different size it’ll work fine. Unroll 1 pack of your filo pastry and count out 8 sheets, pop the remaining layer in the packet to prevent them drying out. Trim the 8 sheets to fit snuggly in your baking tray, you can use a pair of scissor or sharp knife to trim the pastry. Brush a layer of melted butter around the side and base of your baking tin. Layer a sheet of pastry onto the base of the tin and brush with a layer of butter, pop another sheet of pastry on top and brush with butter, continue until you have layered up the 8 sheets of pastry with butter in between each layer.
4
Pour the chocolatey filling over the top of the pastry and smooth so you have an even layer of filling. Take another 8 sheets of filo pastry and trim to fit snuggly into your baking tin. Place a sheet of pastry over the filling and brush with melted butter and add another sheet of pastry, repeat as you did for the base, until all 8 sheets of pastry are stacked up. Pour any leftover butter over the top sheet of pastry.
5
Using a sharp knife cut your baklava into pieces. Pop into the oven and bake for 45-55 minutes until the pastry top is golden brown and puffed up.
6
For the Syrup
Whilst your baklava is in the oven, it’s time to make the orange syrup! Squeeze the juice out of one orange and pour the juice into a jug, add water to make sure you have 100ml of liquid. Pour into a sauce pan, pop in the sugar, honey and Orange Extract. Heat on a low heat until the sugar has dissolved. Turn up to a medium heat and allow your syrup to bubble for about 5 minutes until slightly thicken in texture, be careful your syrup will be very hot!
7
Once your baklava is baked pour over the syrup and allow is to ooze into your baklava! Once cooled cut your baklava into pieces and serve. These zesty orange and chocolate treats not going to stick around for long!
Tips
Want to experiment more with pastries? Get inspired by our Dr. Oetker Pastry Recipes and find your favourite one today!
Follow our handy guide to learn all tips about How to make Filo Pastry today!
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Storing: Keep baklava at room temperature in an airtight container for up to 2 weeks to maintain the flaky, crisp texture. Refrigerate: You can also store in the refrigerator for up to 2 weeks in an airtight container but it will be a little chewy and harder than at room temperature.
If the syrup has been absorbed, add more syrup so that the baklava is sitting in about 1/2 cm of syrup again. Let sit for 1 hour. Remove 2 pieces from a corner and set to the side. Gently rest the pan on a tilt for 2 hours to drain the excess syrup.
Baklava is a dessert or pastry made of many sheets of phyllo pastry, then traditionally filled with chopped nuts and spices and soaked in a rich honey syrup. I've added some incredible Valrhona chocolate to this classic, and now I call it Choclava, and you can too!
Cool completely: After pouring the syrup, let the baklava cool completely. This will allow the syrup to penetrate the layers of phyllo pastry and set up properly [3]. Store properly: To maintain the crispiness of the baklava, store it in an airtight container at room temperature.
Wet your hands and rub or dab moisture all over pastry. Don't get it real wet - just barely damp. You can wrap loosely in foil (give it an opening for steam to escape) or just put directly onto rack in hot oven for a couple minutes. Take out and let cool.
Make sure to use just the right amount of syrup. The syrup should be at least as thick as honey for the baklava to stay crisp. When cooking your syrup on the stove it's important to allow it enough time to reduce and thicken up enough. A runny, liquidy syrup will result in soggy baklava.
A very common mistake is to leave it defrost at room temperature as this will make the outer layers gummy; when working with phyllo dough, it should be defrosted, but still cold.
Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.
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