Description
Golden, flaky phyllo layers filled with melted chocolate and crushed pistachios, dusted with powdered sugar for a perfect finish. This Chocolate-Pistachio Bougatsa is a rich, crunchy, and indulgent Greek-inspired dessert you’ll crave again and again.
Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- 3/4 cup unsalted butter, melted
- 1 cup dark chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 cup pistachios, finely chopped
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a saucepan over low heat, melt chocolate chips with heavy cream, vanilla, and salt. Stir until smooth. Fold in half of the chopped pistachios. Let cool slightly.
- Keep phyllo dough covered with a damp towel. Melt butter and keep warm.
- Layer 6–8 sheets of phyllo in the baking dish, brushing each layer with butter.
- Spread chocolate-pistachio filling evenly over the base.
- Top with another 6–8 sheets of buttered phyllo. Tuck in edges to seal.
- Bake for 30–35 minutes, until the top is golden and crisp.
- Cool slightly, slice into squares, and dust with powdered sugar. Sprinkle remaining pistachios on top. Serve warm.
Notes
- Use high-quality chocolate for the richest flavor.
- Toast pistachios for deeper nuttiness.
- Keep phyllo dough covered at all times to prevent drying out.
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 17g
- Sodium: 60mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg