No, this isn’t vegan. Baklava isn’t supposed to be. You use buttery filo dough, buttery butter, buttery chocolate chips, buttery fingers …
Y’all, pull on your big girl pants and get out that stick of butter.
(Trust me, our annoying but necessary allergy friendly treats will be back this week. We had some stuff come up last week that left little time for the blog, so I’m sorry.)
When Meriem invited me to her virtual Eid party, my first thought was ‘what on earth would I make?’ But with a little help and research, I found baklava. And immediately the wheels started turning.
Ok, whatever, I was hungry and all things chocolate sounded good.
I have two great stories on baklava – my first experience making baklava was for our Greek celebration. No, we are not Greek, we had just finished that period in history and to celebrate, we had a Greek meal. The dessert was baklava and so naturally, I offered to make it. So, the filo dough was a little difficult to work with and I maybe fudged on how many sheets I layered before adding more nuts, but all in all, it was a fun dessert to make. While it was baking, I began to start the caramel sauce that goes on top.
Oh. my. goodness.
I think I overdid the honey or overdid the boiling or something because this was the oddest caramel ever. It was thick and a little rubbery, slipping off the spoon. It was still stretchy though and could kind of be poured. Nathan compared it to congealed blood … he was so right, it was disgusting. It was even reddish because I waaaay overdid the cinnamon. That much I do know. It was like someone melted cinnamon gum.
It was plain wrong. (and now you’re like, why am I reading this??)
This time around, I was like, we are totally skipping the caramel. If I make smores baklava, there is no need for that sauce.
But then I didn’t have enough marshmallow cream and it actually did need some sort of sauce (I used chocolate syrup and milk and it worked really well … don’t judge) so this turned from smores baklava into double chocolate baklava. Still kind of bummed.
Oh well, there is buttery, and chocolate, and flaky dough, and more chocolate. And honestly, it really isn’t that hard or time consuming. There is just a lot of layering and brushing with butter, but one you get it a rhythm, it will take all of 15 minutes.
- ½ pound filo dough, thawed
- 1 (8 Tablespoons) stick butter, melted
- 1 bag (12 oz) chocolate chips
- ⅓ cup chocolate syrup
- scant ¼ cup milk
- Preheat oven to 350. Line 14x11 baking pan with parchment paper.
- Layer one sheet of filo dough over parchment paper and brush with melted butter.
- Lay another sheet of file dough over the first and brush that one with melted butter.
- Repeat until you have five layers of filo dough.
- Sprinkle ½ cup chocolate chips over dough.
- Repeat layering five filo dough layers brushed with butter and one layer of chocolate chips until filo dough has run out (I think I got six layers)
- Bake for 30 minutes.
- Let cool. Slice into diamonds (or squares)
- Whisk milk and chocolate syrup together and drizzle over cooled baklava.
- Serve! Store leftovers covered in foil or in an airtight container. (They will last a couple days before starting to soften and taste more like a croissant.)
Check out what everyone else brought to the party as well! Meriem invited us all to celebrate her breaking the month long Ramadan fast she has been on. While I am not Muslim, I thought it would be fun to participate and see what Arabian goodies everyone baked up!
Algerian Almond Paste Fruits by Culinary Couture
Moroccan Bisteeya by Club Narwhal
Pistachio Orange Rice Pudding by A Clean Bake
Bread Halwa by 40 Aprons
Shahi Tukda/ Pakistani Saffron Bread Pudding by La Tour De Force
Double Chocolate Baklava by The Sweet Tooth Life
Soft and Chewy Tahini, Honey, and Almond Cookies by An Edible Mosaic
Cashew Baklava Fingers by Wandering Spice