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Chocolate Baklava

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Baklava? Yes, baklava to celebrate My Big Fat Greek Wedding 2 coming to theaters March 25.

Chocolate Baklava | Bakers Royale

I know you saw the first My Big Fat Greek Wedding. You loved it right? Because if you didn’t I’m going to question your sense of humor.

Chocolate Baklava via Bakers Royale
It’s one of those movies you actually buy, because it’s sweet, funny and admit it—you wish you could enjoy a big Sunday dinner with the Portokalos family.

My Big Fat Greek Wedding 2

But since we aren’t able pull a chair up at their dinner table, go ahead and check out the trailer for the long awaited My Big Fat Greek Wedding 2! The new film reveals a Portokalos family secret that will bring the beloved characters back together for an even bigger and Greeker wedding.

Like I mentioned, to celebrate the upcoming film release, I made some baklava, a traditional Greek dessert made with layers of crispy phyllo, honey, and chopped nuts. And please don’t tell me you don’t eat baklava because that will just force me to drop some of Aunt Voula’s wisdom on you.

MBFGW2-Lamb

Before you head out to see My Big Fat Greek Wedding 2 in theaters on March 25, make a batch of this delicious baklava to pack up and bring to the movies!

**This is a sponsored post in partnership with Universal Pictures

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Chocolate Baklava

Yield: Makes 30 pieces

Ingredients:

  • 1-lb. “twin pack” phyllo dough (two 8-oz. packs, each containing about twenty 9x14-inch sheets)
    • Filling
    • 1 lb. raw shelled hazelnuts
    • 6 oz. coarsely chopped semisweet or bittersweet chocolate
    • Syrup
    • 1/4 cup granulated sugar
    • 2 teaspoons ground cinnamon
    • 1-1/4 cups unsalted butter
    • 1-1/2 cups granulated sugar
    • 2 teaspoons instant espresso powder
    • 2 tablespoons Frangelico

Directions:

Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours.

Make the filling: Place the hazelnuts, chocolate, sugar, and cinnamon in a food processor bowl fitted with the blade. Process until the nuts and chocolate are finely chopped (the largest should be the size of small dried lentils), about  15 to 30 seconds. Set aside.

 Assemble the baklava: Unfold one pack of the phyllo sheets and stack them so that they lie flat on a work surface. Cover the top with plastic wrap, letting some excess plastic fall over all four edges. Place dampen kitchen towel on top of plastic wrap; this will hold the plastic in place and prevent the phyllo from drying out.

In a small sauce pan over medium heat melt butter. Brush bottom of a 9x13-inch metal pan (use a light color pan to prevent overbrowning to edges) with some of the butter. Remove a sheet of phyllo from the stack, (re-cover between using to keep phyllo moist and pliable) and place it on bottom of pan. Brush the sheet with some of the melted butter but don’t soak the phyllo (you’ll have about 40 layers of buttered phyllo once fully assembled). Repeat until 10 sheets have been layered and buttered. If pan has slightly angled sides, arrange sheets so the excess falls on the same side of the pan and cut the extra off every few layers with a paring knife. Sprinkle about one-third of the filling evenly over the phyllo.

Repeat layering and buttering remaining sheets from first pack and sprinkle on another third of the filling. Open, unfold, and cover second pack of phyllo. Layer and butter it as described above, sprinkling the remaining filling after layering about half the phyllo, and ending with a final layer of phyllo (you may not need all of the butter). Loosely cover and transfer pan of baklava to freezer for 30 minutes (this will make it easier to cut).

Bake the baklava: Position an oven rack in the center of the oven and heat the oven to 350°F.

Before baking, use a thin, sharp serrated knife and using a gentle sawing motion, cut the baklava to preferred serving portions. Avoid  pressing down on the baklava while cutting it with the other. Bake the baklava until golden, 40 to 45 minutes. Transfer to a rack and let cool completely.

Make the syrup: In a small saucepan, bring sugar, espresso powder and 2/3 cup water to a simmer over medium heat, stirring occasionally, until the sugar is dissolved, about 5 minutes. Remove pan from heat and stir in Frangelico. Pour the syrup evenly over entire surface of the baklava, allowing it to run down into the cut marks and along the sides of the pan. Set baklava aside to cool to room temperature before serving.

Recipe adapted from here.

Comments

  2. Dying to see the sequal and I’m going to have to follow your lead and make this gorgeous baklava to go with it!

  3. I love baklava but have never tried a chocolate version before, my mouth is watering!

  6. One of my favorite movies and I can’t wait to see the second one! This chocolate baklava is the perfect treat to go along with the film!

  8. Yes baklava is time consuming but soooo worth it! I make it all the time and will try this chocolate version for sure!

  10. Baklava is a favorite of mine Naomi. Your chocolate version sounds amazing. I love the addition of the espresso powder too! Cannot wait to give this one a try!

  11. Stunning recipe and I think more intersting than the traditional which I often find too sweet. I cant wait to see the movie, I loved the first o ne.

  16. Ha! I already married into a big fat greek family! I am totally going to this movie- Pete said he will take me for a date night 🙂 Baklava looks so good Naomi!

  19. I loved the first movie and yes, own it!! I can’t wait for the second one. I might make these and sneak them into my purse when I go see the movie.

  21. My dad and I love baklava! We used to go to all the European markets in the UK around Christmas time and buy little bits and pieces of baklava from all the different stalls, then try it all and pick our favourite one.
    Nowadays I just make my own. We had a Turkish friend who owned our local kebab shop that went fishing with my dad and passed on his family recipe. That’s one that I keep under lock and key in my recipe book.

  26. I’m always weary of sequels but this looks hilarious! Don’t mind if I do sneak in some chocolate baklava to enjoy, it feels like the right thing to do 😉

  29. I LOVED the first one! And you are so right, it is a movie that you can watch over and over and over 🙂 And I have. I love this recipe. It looks phenomenal!

  30. I loved the first movie so I’m sure the 2nd will be great, too! Love this Chocolate baklava – it’s calling out my name! Lovely photos…

  31. I am so excited for this movie and this baklava is DREAMY. It’s been on my baking bucket list for a while—thanks for the inspiration!

  33. If regular baklava is delicious, then this has to be over-the-top amazing! I love this idea 🙂

  34. Homemade baklava? I’m definitely down with this! Looks freakin’ awesome!!!

  35. I can’t wait to try this but I will not promise that I will not eat the whole pan before the family gets home! Can’t wait to see this movie!

  37. Ahhhhhh seriously LOVELOVELOVE this post! First off, hilarious poster and second, I’ve had only the greatest memories of watching MBFGW and every time I think of windex I chuckle to myself. Man, I’d love to have a family like that, albeit, I’d be annoyed at times, but it’s probably all worth it. 🙂 And this looks so delicious! i admit I’ve only had a FEW baklavas I’ve loved, and the most memorable one was at my romanian friend’s house. her grandma had made it from scratch and it was my first baklava encounter which happened in high school. *sigh* so many great memories! I need to make backlava soon!

  38. What happened with your site? It’s been near impossible to read lately…all the ads popping up everywhere!!

  39. Chocolate Baklava is Yummy item that everyone should try. Chocolate is my favorite edible. music

  40. I haven’t seen the movie, but your recipe really makes me wanna go see it! Thanks for the inspiration, Naomi, I’ll be making this very very soon!

  41. Baklava is not Greek. They use it but it’s origins are not Greek but middle eastern.
    I’ll definitely make the chocolate version, sans espresso powder.

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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