Chocolate and kataifi baklava


  • Filo pastry 500 gr
  • Kataifi dough 500 gr
  • Almonds 200 gr finely chopped
  • Dark chocolate 200 gr
  • Butter 250 gr melted
  • Cinnamon 1 full tablespoon
For the syrup
  • Sugar 4 glasses
  • Water 2 1/2 glasses
  • Orange 1 glass of its juice and the zest
  • Lemon 1/2 of its juice


In a saucepan melt the butter.Roll out the filo pastry sheets,in a roasting pan tear apart the kataifi shreds.In a blender chop the almonds finely,put them in a bowl,add the cinnamon and mix.Cut the dark chocolate into small pieces.Butter a shallow pan,brush with butter the filo pastry sheets one by one,layer 3 of the sheets in the roasting pan,add on top some of the kataifi,sprinkle with butter and then with the almonds mixture.Layer 2 buttered filo pastry sheets,sprinkle with almonds,top with some kataifi and sprinkle some butter.Cover with a buttered filo pastry sheet,sprinkle with almonds,top with kataifi and sprinkle with butter.When half of the roasting is covered,spread the dark chocolate pieces on the whole surface.Follow the same procedure with the filo pastry sheets,the almonds,the kataifi and butter until the ingredients are used.Then layer on top 3 buttered well filo pastry sheets,sprinkle with butter and a little water.Refrigerate it and leave it overnight or for 2 hours.Cut it into diamond-shaped pieces and sprinkle some hot melted butter.Bake in preheated oven at 180 degrees,when it browns turn the heat down to 140 degrees and bake it for 60 minutes ( depending on the oven ).Remove it from the oven and let it cool.In a pan add the sugar,the water,the orange juice,2 orange peels and half of the lemon juice,bring to a boil and simmer for 7 – 8 minutes,pour the syrup over the baklava ( cool baklava,hot syrup ).Let it absorb the syrup well and serve.

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