Printable | Taste of Home

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

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,

Printed from tasteofhome.com Oct 11, 2008

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Chocolate Baklava cont.

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.