Chocolate Baklava
TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 50 pieces.
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
Ingredients
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1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
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1-1/4 cups butter, melted
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1 pound finely chopped walnuts
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1 package (10 ounces) miniature semisweet chocolate chips
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3/4 cup sugar
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1-1/2 teaspoons ground cinnamon
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1 teaspoon grated lemon zest
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SYRUP:
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3/4 cup orange juice
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1/2 cup sugar
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1/2 cup water
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1/2 cup honey
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2 tablespoons lemon juice
Directions
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1.
Butter a 15x10x1-in. baking pans. Unroll 1 pkg. phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
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2.
Line bottom of prepared pan with 2 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.)
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3.
In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over top layer of phyllo.
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4.
Top with 4 layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with 4 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.
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5.
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.
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