CHOCOLATE BAKLAVA

Chocolate Baklava image

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

Provided by Taste of Home

Time 1h10m

Yield 50 pieces.

Number Of Ingredients 13

Ingredients

1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1-1/4 cups butter, melted
1 pound finely chopped walnuts
1 package (10 ounces) miniature semisweet chocolate chips
3/4 cup sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon grated lemon zest
SYRUP:
3/4 cup orange juice
1/2 cup sugar
1/2 cup water
1/2 cup honey
2 tablespoons lemon juice

Steps:

Butter a 15x10x1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two 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.), In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over top layer of phyllo., Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four 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. , 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.

Nutrition Facts :

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