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Chocolate Baklava

1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1-1/4 cups butter (no substitutes), 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

Printed from tasteofhome.com Oct 11, 2008

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Chocolate Baklava cont.

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

Printed from tasteofhome.com Oct 11, 2008

Chocolate Baklava

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.