ORANGE-ALMOND CHOCLAVA

Orange-Almond Choclava image

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 Taste of Home

Time 1h50m

Yield about 6 dozen.

Number Of Ingredients 14

Ingredients

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
SYRUP:
1-1/4 cups orange juice
3/4 cup sugar
1/2 cup honey
2 tablespoons lemon juice
DRIZZLE:
2 ounces semisweet chocolate, chopped
3 tablespoons water

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 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 Facts : Calories 123 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.