Chocolate Bakhlava

Created by

  • Rakhee Vaswani -
level 1

Recipe components

Callebaut® ingredients


  • 6.
    phyllo sheets
  • 1cup(s)
    melted butter

What you need:

Muffin tin


  • 2spoon(s)
    walnuts (finely chopped)
  • 2spoon(s)
    chopped almonds
  • 1spoon(s)
    chopped pistachios
  • 1spoon(s)
    cinnamon powder
  • 2spoon(s)
    icing sugar
  • 1spoon(s)
    orange zest

For the sugar syrup

  • 1cup(s)
    caster sugar
  • 2cup(s)
  • 1.
    cinnamon stick
  • drop(s)
    orange blossom water

Bring everything to a boil together until dissolved and keep aside.
Consistency is not too runny, not too thick.

Temper the chocolate and put in a piping bag ready to use.

For garnish:
Pistachio slivers
Finely chopped dried rose petals


1. Mix all the dry fruits in a bowl if not finely minced then blitz a little, add icing sugar, cinnamon and orange zest.
2. Place the phyllo sheet on a chopping board and brush liberally with butter.
3. Sprinkle the dry fruit mixture, a Tbsp not too much and fold over.
4. With the help of a chopstick or a dowel roll the phyllo sheet over the chopstick gently to create a Swiss roll leaving 1/2 an inch of it plain at the end.
5. Gently try to squeeze from the sides to create a ruffle and remove from the chopstick.
6. Join the 2 sides in a way the bottom forms a base to form a cup.
7. Place it in muffin tray brushed with melted butter and some more on top of the bakhlava too.
8. Bake in a preheated oven @ 150 deg for 20 mins or until golden.
9. Once out of the oven brush with sugar syrup and pour some on the sides too.
10. Place on a serving plate and pipe tempered Callebaut 54.5% chocolate, garnish with slivered pistachio and rose petals.