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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 36 |
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Ingredients:
1 lb frozen phyllo dough |
1 lb walnuts, finely chopped |
1 (6 ounce) package semisweet chocolate pieces, finely chopped |
3/4 cup sugar |
1 1/2 teaspoons ground cinnamon |
1 1/4 cups butter, melted |
3/4 cup orange juice |
1/2 cup sugar |
1/2 cup honey |
2 tablespoons lemon juice |
2 sqs. semisweet chocolate |
Directions:
1. Thaw dough according to package direction. Combine walnuts, finely chopped chocolate, the 3/4 cup sugar and cinnamon, set aside. Brush bottom of a 15 x 11 x 2 inch baking pan with some of the melted butter. Layer 8 of the phyllo sheets in the pan, brushing each sheet with butter. Sprinkle about 2 cups of the nut mixture over phyllo in pan. Top with another 4 sheets of the phyllo, brushing each with more of the melted butter. Sprinkle with 2 more cups of nut mixture and top with 4 more phyllo sheets, brushing each sheet with butter.
2. Top remaining nut mixture and remaining phyllo sheets, brushing each sheet with butter. Drizzle remaining butter over top layer. Cut into diamond-or triangle-shape pieces, cutting to but not through the bottom layer. Bake in 325 degree oven for 1 hour.
3. Immediately finish cutting diamonds or triangles. Meanwhile, in a medium saucepan combine orange juice, the 1/2 cup sugar, 1/2 cup water, honey and lemon juice; heat to boiling. Reduce heat and simmer 20 minutes. Pour over warm dessert in pan. Cool completely. In small saucepan combine chocolate squares and 2 tablespoons water; stir over low heat until smooth. Drizzle over dessert.
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