Oreo Baklava Chocolate Phyllo (Print Version)
Irresistible dessert with phyllo, Oreos, chocolate chips, and rich syrup, crispy and full of flavor.
# Ingredients:
→ Pastry
01 -
1 package phyllo dough, thawed
02 -
1 cup unsalted butter, melted
→ Filling
03 -
2 cups crushed Oreo cookies
04 -
1/2 cup mini chocolate chips
→ Chocolate Syrup
05 -
1 cup granulated sugar
06 -
1 cup water
07 -
1/2 cup chocolate syrup or 1/4 cup unsweetened cocoa powder
08 -
1 teaspoon vanilla extract
# Steps:
01 -
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
02 -
Arrange 6 to 8 sheets of phyllo dough in the baking dish, brushing each lightly with melted butter.
03 -
Distribute a generous layer of crushed Oreo cookies over the buttered phyllo sheets and scatter mini chocolate chips on top.
04 -
Place another 6 to 8 sheets of phyllo, each brushed with butter, over the filling. Continue alternating layers of Oreos and phyllo until the cookies are used up, concluding with a thick top layer of buttered phyllo.
05 -
Slice the layered pastry into squares or diamonds using a sharp knife. Transfer to the oven and bake for 35 to 40 minutes until the surface is golden and crisp.
06 -
While the pastry bakes, combine sugar, water, and chocolate syrup (or cocoa powder) in a saucepan. Bring to a boil over medium heat, then simmer for 10 minutes. Stir in the vanilla extract and remove from heat.
07 -
Pour the warm chocolate syrup evenly over the baked pastry immediately after removing from the oven. Allow it to cool completely so the layers absorb the syrup before serving.
# Notes:
01 -
Ensure phyllo sheets are fully thawed and handle gently to prevent tearing. To maintain crispness, brush each layer of phyllo lightly and evenly with butter.