Chocolate-Drizzled Baklava Recipe

 Chocolate-Drizzled Baklava Recipe Chocolate-Drizzled Baklava Recipe photo by Taste of Home Rating 0

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This baklava makes a special gift and is also fun to put on a party planner. — Jesse Zipursky, San Ramon, California

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Chocolate-Drizzled Baklava Recipe
  • Prep: 1 hour Bake: 30 min. + standing
  • Yield: 36 Servings
    •
60 30 90

Ingredients

  • 1-2/3 cups finely chopped pecans
  • 1-2/3 cups finely chopped walnuts
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup butter, melted
  • 24 sheets phyllo dough (14x9-inch size)
  • SYRUP:
  • 1 cup water
  • 1 cup honey
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • DRIZZLE:
  • 1 cup (6 ounces) dark chocolate chips
  • 1 teaspoon shortening

Directions

  • In a large bowl, mix the first six ingredients. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.
  • Layer six sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo sheets, brushing each with butter.
  • Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake at 350° for 30-35 minutes or until golden brown.
  • Meanwhile, in a saucepan, combine the water, honey, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in vanilla.
  • Pour over warm baklava. Cool completely in pan on a wire rack. Cover and let stand for several hours or overnight.
  • In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over baklava; let stand until set. Yield: 3 dozen.

Originally published as Chocolate-Dipped Baklava in Taste of Home October/November 2012, p47

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