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Chocolate Baklava

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

2 Unsalted butter
4 cup Pecans, finely chopped
2 tsp Cinnamon, ground
3/4 cup Sugar
1 cup Semisweet chocolate chips,
Melted
1 package Filo dough
3/4 cup Orange juice
1 tsp Vanilla extract
Thin chocolate glaze, (recip

Instructions:

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 1:30 1. In a small skillet, melt butter over low
heat. Let stand a few mins. Skim off and discard white foam from top
and do not use any milky residue that sinks to bottom. The clear
yellow liquid is clarified butter. 2. Preheat oven to 350 F. In a
medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate
chips; mix well. Open and stack filo sheets on a damp towel. Cover
with a damp towel to prevent drying out. Brush a 12 x 18-in sheet
cake pan with clarified butter. Layer half of filo sheets (about 10 x
12) in pan, brushing each sheet with butter. Spread half of nut
mixture evenly over layered filo sheets. Brush next filo sheet on
both sides with butter; then place on top of nuts. Add 5 or 6 more
filo sheets, brushing each sheet with butter. Top with remaining nut
mixture. Butter next filo sheet on both sides and place on top of
nuts. Top with remaining filo sheets, brushing each with butter. 3.
Using a sharp knife, cut pastry into 50 diamond-shaped pieces. Do not
remove pastry from pan. Brush top with remaining clarified butter.
Bake 40 to 50 mins, or until golden. 4. About 30 mins before baklava
is finished baking, in a small saucepan, combine remaining 1/2 cup
sugar and orange juice. Heat to boiling over medium heat, stirring
often. Reduce heat to medium-low and simmer 10 mins. Stir in vanilla.
Pour hot orange syrup over hot pastry as soon as it is removed from
oven. Let stand until cool, 4 hours or over night. 5. When baklava is
cool, drizzle Thin Chocolate Glaze on top. Allow glaze to set up
before serving. Baklava may be kept, covered, 4 to 5 days at room
temperature. Freeze for longer storage.

THIN CHOCOLATE GLAZE 2 (1-oz) squares semisweet chocolate 1 Tbs butter

In a small glass bowl, combine chocolate, butter, and 1 Tbs water.
Heat in microwave on High 30 to 45 secs, or until melted and smooth
when stirred.