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Chocolate Baklava Recipe

Chocolate Baklava Recipe photo by Taste of Home

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I've been cooking for years, and baklava remains a favorite. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people. —Cindy Schumacher, Kenvil, New Jersey

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Chocolate Baklava Recipe

Prep: 20 min. Bake: 50 min.

Yield: 50 Servings

20 50 70

Ingredients

1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1-1/4 cups butter, melted
1 pound finely chopped walnuts
1 package (12 ounces) miniature semisweet chocolate chips
3/4 cup sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
SYRUP:
3/4 cup orange juice
1/2 cup sugar
1/2 cup water
1/2 cup honey
2 tablespoons lemon juice

Directions

Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)
In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top.
Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks. Yield: 50 pieces.

Nutritional Facts 1 serving (1 piece) equals 186 calories, 12 g fat (4 g saturated fat), 12 mg cholesterol, 87 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Baklava in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p97

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Chocolate Baklava

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Reviewed on Feb. 06, 2013 by jcstricklin

I made this for my son's Greek feast in History. The kids loved it! It is expensive to make with a pound of walnuts. I did cut the butter down to a cup. I buttered every other layer and it didn't get too greasy. It was perfect!

Reviewed on Jan. 03, 2012 by Magnificent7

People tell me that it is the best baklava they have ever eaten.

Reviewed on Dec. 17, 2009 by wulffpuppy

This is the most awesome baklava recipe I have made. It always gets rave reviews every time I make it.