A twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more on top. Christmas gift-giving has never been yummier! —Nella Parker, Hersey, MI
Total TimePrep: 1 hour Bake: 50 min. + chilling
Makesabout 6 dozen
- 1 pound slivered almonds
- 1 cup semisweet chocolate chips
- 3/4 cup sugar
- 2 tablespoons grated orange zest
- 1-1/2 cups butter, melted
- 1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
- 1-1/4 cups orange juice
- 3/4 cup sugar
- 1/2 cup honey
- 2 tablespoons lemon juice
- 2 ounces semisweet chocolate, chopped
- 3 tablespoons water
- Preheat oven to 325°. Place almonds and chocolate chips in a food processor; pulse until finely chopped. In a large bowl, combine almond mixture, sugar and orange zest. Brush a 15x10x1-in. baking pan with some of the butter.
- Unroll phyllo dough. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent it from drying out. Sprinkle with a third of the almond mixture. Repeat layers twice. Top with remaining phyllo sheets, brushing each with butter. Cut into 1-in. diamonds. Bake until golden brown, 50-60 minutes. Meanwhile, in a saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
- In a small heavy saucepan, heat chocolate and water over very low heat until melted and smooth, stirring constantly. Pour syrup over warm baklava; drizzle with chocolate mixture. Cool completely in pan on a wire rack. Refrigerate, covered, several hours or overnight. Serve at room temperature.
Nutrition Facts1 piece: 123 calories, 8g fat (3g saturated fat), 10mg cholesterol, 55mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 2g protein.
Originally published as Choclava in Taste of Home Christmas Annual 2016
Follow along as we show you how to make these fantastic recipes from our archive.