Name: Chocolate Baklava
Prep time: 30 min
Cook time: 30 min
Yield: 48
Ingredients: Pecans, finely chopped - 1 pound; Dark chocolate (such as Callebaut®), finely chopped - 8 ounces; White sugar - ¾ cup; Ground cinnamon - 1 ½ teaspoons; Phyllo dough, thawed - 1 pound; Unsalted butter, melted - 1 ¼ cups; Orange juice - ¾ cup; Honey - ½ cup; Water - ½ cup; White sugar - ½ cup; Lemon juice - 2 tablespoons; Semisweet chocolate - 2 ounces; Butter - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Baklava

1. Pecans, finely chopped - 1 pound

2. Dark chocolate (such as Callebaut®), finely chopped - 8 ounces

3. White sugar - ¾ cup

4. Ground cinnamon - 1 ½ teaspoons

5. Phyllo dough, thawed - 1 pound

6. Unsalted butter, melted - 1 ¼ cups

7. Orange juice - ¾ cup

8. Honey - ½ cup

9. Water - ½ cup

10. White sugar - ½ cup

11. Lemon juice - 2 tablespoons

12. Semisweet chocolate - 2 ounces

13. Butter - 1 teaspoon

How to cook deliciously - Chocolate Baklava

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.

2. Stage

Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl.

3. Stage

Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.

4. Stage

Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create 48 small triangles, again leaving bottom layer of phyllo intact.

5. Stage

Bake in the preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.

6. Stage

Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.

7. Stage

Melt remaining 2 ounces semisweet chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

8. Stage

Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.