Chocolate Orange Baklava

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This is a twist on the classic baklava, layers of filo pastry filled full of nuts, Chocolate and zesty orange topped off with an oozy orange honey syrup!

about 16 slices

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Orange Baklava

For the Baklava:

150 g Pistachios
150 g Blanched roasted hazelnuts
200 g Dr. Oetker Extra Dark 70% Chocolate Chunks
25 g Dr. Oetker Fine Dark Cocoa Powder
1 g Orange Zest
5 ml Dr. Oetker Valencian Orange Extract (1 tsp)
75 ml Honey (5 tbsp)
16 Sheets Filo Pastry
200 g Unsalted butter (melted)

For the Syrup:

250 g Caster Sugar
15 ml Honey (1 tbsp)
Freshly Squeezed Orange Juice (top up with water to make 100ml of liquid)
5 ml Dr. Oetker Valencian Orange Extract (1 tsp)

preparation

Preparation

For the Baklava

Step 1: 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. 

Step 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.

Step 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. 

Step 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.

Step 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. 

For the Syrup

Step 6: 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!

Step 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! 

Nutritional Information for the recipe Chocolate Orange Baklava

Per Serving Per 100 g / ml
Energy 29010 kJ
6929 kcal
2843 kJ
679 kcal
Fat 650.69 g 63.79 g
Carbohydrate 64.45 g 6.32 g
Protein 163.06 g 15.99 g

preparation

Preparation

For the Baklava

Step 1: 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. 

Step 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.

Step 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. 

Step 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.

Step 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. 

For the Syrup

Step 6: 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!

Step 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! 

Nutritional Information for the recipe Chocolate Orange Baklava

Per Serving Per 100 g / ml
Energy 29010 kJ
6929 kcal
2843 kJ
679 kcal
Fat 650.69 g 63.79 g
Carbohydrate 64.45 g 6.32 g
Protein 163.06 g 15.99 g
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