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
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 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 plastic wrap and 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 50-60 minutes or until golden brown. 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.
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