Directions:
- Preheat the oven to 350°. Spread the nuts on a baking sheet and bake for 12 minutes, until the skins are blistered; let cool. Leave the oven on. Transfer the nuts to a kitchen towel and rub off the skins, then transfer to a food processor and pulse until coarsely chopped.
- Add the chocolate, 2/3 cup of the sugar and the cinnamon to the food processor and pulse until the chocolate and nuts are finely chopped and the same size.
- Unwrap the phyllo and cover with a sheet of plastic wrap. Generously butter a 9-by-13-inch metal baking pan. Butter and stack 8 sheets of phyllo. Trim the edges. Ease the stack into the pan. Sprinkle about 2 cups of the filling over the phyllo. Butter and stack 2 more phyllo sheets; fold them in half crosswise and place over the filling. Sprinkle on another 2 cups of the filling. Top with 2 more buttered, folded sheets and 2 cups of filling. Butter and stack 3 more phyllo sheets, fold them in half and place over the filling. Fold in the overhanging phyllo on top and brush generously with butter. Using a ruler and a sharp knife, cut the baklava (through the top and bottom) into 3-inch squares (there will be a bit left on one long side). Cut each square in half to make triangles.
- Bake the baklava for 25 minutes, then lower the oven temperature to 300° and bake for 50 minutes longer, until golden.
- In a saucepan, bring the water, honey and the remaining 2 cups of sugar to a boil. Simmer over moderate heat for 10 minutes. Immediately ladle the hot syrup over the hot baklava and let stand until completely cool, at least 4 hours and preferably overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9740.9 Kcal (40783 kJ) | ||
| Calories from fat | 4781.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 531.25g | 817% | |
|---|---|---|---|
| Cholesterol | 543.73mg | 181% | |
| Sodium | 2484mg | 103% | |
| Potassium | 3794.89mg | 81% | |
| Total Carbs | 1254.81g | 418% | |
| Sugars | 899.02g | 3596% | |
| Dietary Fiber | 67.43g | 270% | |
| Protein | 112.7g | 225% | |
| Vitamin C | 32.8mg | 55% | |
| Vitamin A | 2.3mg | 75% | |
| Iron | 40.6mg | 226% | |
| Calcium | 1050.8mg | 105% | |
| Amount Per 100 g | |||
| Calories | 349.41 Kcal (1463 kJ) | ||
| Calories from fat | 171.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.06g | 817% | |
|---|---|---|---|
| Cholesterol | 19.5mg | 181% | |
| Sodium | 89.1mg | 103% | |
| Potassium | 136.12mg | 81% | |
| Total Carbs | 45.01g | 418% | |
| Sugars | 32.25g | 3596% | |
| Dietary Fiber | 2.42g | 270% | |
| Protein | 4.04g | 225% | |
| Vitamin C | 1.2mg | 55% | |
| Vitamin A | 0.1mg | 75% | |
| Iron | 1.5mg | 226% | |
| Calcium | 37.7mg | 105% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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