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Chocolate phyllo dough (buy, make?)

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acamp7

Active member
I was thinking that it would be fun to make chocolate baklava. I have made a version of chocolate baklava that involved putting chocolate chips in with the walnuts. It was good but not great. Honestly I was just winging it and I could have messed something up. If anyone has a recipe for this feel free to send it my way!

I bumped into a recipe for chocolate baklava somewhere that called for chocolate phyllo. Is this a thing I can actually buy? If not, is this easy enough to make? I make regular phyllo all the time.

The only problem is, for baklava I like the thin sheets of Phyllo and mine don't come. close. Your thoughts are appreciated.
 
Yes chocolate phyllo dough is a thing as is chocolate puff pastry. I have not found it yet in supermarkets. The truth is your best bet is to make it on your own. Though as you said, homemade phyllo tends to be thicker than store bought phyllo. I say go ahead and make it. Be cautious on how much coco powder you use and when opening them (rolling them out) use coco powder instead of cornstarch. I would love to see photo of it if you do. Share it with us here or privately on my Insta at @PemiKanavos.
If you are to bored of making chocolate phyllo try out our chocolate baklava in our new book “Baking baklava” our syrup is chocolatey to add more chocolate flavor to the baklava!
 
acamp7 said:
I was thinking that it would be fun to make chocolate baklava. I have made a version of chocolate baklava that involved putting chocolate chips in with the walnuts. It was good but not great. Honestly I was just winging it and I could have messed something up. If anyone has a recipe for this feel free to send it my way!

I bumped into a recipe for chocolate baklava somewhere that called for chocolate phyllo. Is this a thing I can actually buy? If not, is this easy enough to make? I make regular phyllo all the time.

The only problem is, for baklava I like the thin sheets of Phyllo and mine don't come. close. Your thoughts are appreciated.
Click to expand...

Seems like you can only buy direct for now

athensfoods.com

Phyllo Shells Chocolate Flavor - Athens Foods

DESCRIPTION: Hey chocoholics, we’ve got you covered. Light, flaky layers of chocolate flavored phyllo dough are formed into mini pastry cups, then fully baked and frozen fresh. With our chocolate flavor phyllo shells, you can make your own mini dessert masterpiece. Product currently unavailable...
athensfoods.com athensfoods.com
 
I read a tip for making thin phyllo and I wonder if anyone has ever tried this - use a pasta machine - one of those with a crank that flattens the dough.

My concern is that this will overwork the phyllo. But I know it can help get the sheets thinner. I saw it in a cookbook somewhere but I've never personally tried it.

Let us know how things turn out with the chocolate phyllo!
 
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Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
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