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Chocolate Baklava

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

50 ServingsPrep: 20 min. Bake: 50 min.

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

2 of 2

Chocolate Baklava (continued)

Directions (continued)

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.

Nutrition 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.