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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 60 |
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This is the Chocolate version of Baklava.... Enjoy... Ingredients:
4c. walnuts, finely chopped |
1c. miniature semisweet chocolate pieces |
3/4c. sugar |
1 1/2tsp. ground cinnamon |
1 1/4c. unsalted butter; melted |
16oz. pk. frozen phyllo dough, thawed |
3/4c. orange juice |
1/2c. sugar |
1/2c. water |
1/2c. honey |
2tbs. lemon juice |
2oz. semisweet chocolate |
2tbs. water |
Directions:
1. For filling, in a large bowl stir together walnuts, 1c. chocolate pieces, 3/4c. sugar, and cinnamon; set aside.
2. Brush the bottom of a 15x10x1 inch baking pan with some of the melted butter. Unfold phyllo. Layer 8 of the phyllo sheets in the pan, brushing each sheet with butter and allowing the phyllo to extend up sides of pan. (To prevent phyllo from drying out, keep sheets covered with a slightly moistened cloth until ready to use.) Sprinkle about 2c. nut mixture over phyllo in pan.
3. Top with another sheets of the phyllo, brushing each with more of the melted butter. Sprinkle with 2c. more nut mixture and top with 4 more phyllo sheets, brushing each sheet with butter. Top with remaining nut mixture and remaining phyllo sheets, brushing each sheet with butter. Drizzle an remaining butter over top layer. Trim edges of phyllo to fit pan. Using a sharp knife, cut into diamond- or triangle-shape pieces, cutting to but not through the bottom layer.
4. Bake at 325 for 45 min. Immediately finish cutting diamonds or triangles. Cool slightly in pan on a wire rack.
5. Meanwhile, in a medium saucepan combine orange juice, 1/2c. sugar, 1/2c. water, honey, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, for 20 min. Pour over warm choclava in pan. Cool completely.
6. to serve, if desired, in a heavy, small saucepan heat and stir the 2oz. chocolate and the 2tbs. water over low heat until smooth. Drizzle some of the chocolate mixture over each piece of choclava. Store in the refrigerator.... Enjoy....
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