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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 50 |
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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 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 (12 ounces) miniature semisweet chocolate chips |
3/4 cup sugar |
1-1/2 teaspoons ground cinnamon |
1 teaspoon grated lemon peel |
syrup: |
3/4 cup orange juice |
1/2 cup sugar |
1/2 cup water |
1/2 cup honey |
2 tablespoons lemon juice |
Directions:
1. Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
2. 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.)
3. In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
4. 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.
5. 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. Yield: 50 pieces.
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