Chocolate Nut And Date Baklava Recipes

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CHOCOLATE BAKLAVA



Chocolate Baklava image

This chocolate version of the traditional Greek dessert is a cinch to make but looks like you've slaved for hours. It is very impressive and tastes delicious.

Provided by Robin C

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h55m

Yield 48

Number Of Ingredients 13

1 pound pecans, finely chopped
8 ounces dark chocolate (such as Callebaut®), finely chopped
¾ cup white sugar
1 ½ teaspoons ground cinnamon
1 pound phyllo dough, thawed
1 ¼ cups unsalted butter, melted
¾ cup orange juice
½ cup honey
½ cup water
½ cup white sugar
2 tablespoons lemon juice
2 ounces semisweet chocolate
1 teaspoon butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.
  • Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl. Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.
  • Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create small triangles, again leaving bottom layer of phyllo intact.
  • Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.
  • Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.
  • Melt remaining 2 ounces chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 18.4 g, Cholesterol 13.2 mg, Fat 14.2 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 47.4 mg, Sugar 11.7 g

CHOCOLATE NUT AND DATE BAKLAVA



Chocolate Nut and Date Baklava image

Honey and orange juice drench flaky diamond shaped pieces of baklava. The chocolate and date filling is a welcome departure from the usual nuts. Since the pastry is very sweet, do as the Greeks do and serve in the afternoon or evening with coffee or tea.

Provided by Olha7397

Categories     Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 11

2 cups coarsely chopped pecans
1 cup chopped dates
6 ounces bittersweet chocolate, chopped
1 tablespoon granulated sugar
2 teaspoons cinnamon
2 teaspoons grated orange rind
12 sheets phyllo pastry
2/3 cup butter, melted
3/4 cup liquid honey
1/4 cup orange juice
1 ounce bittersweet chocolate, chopped

Steps:

  • Toast pecans on baking sheet in center of 350°F oven for 5 to 10 minutes or until fragrant; let cool. In bowl, toss together pecans, dates, chocolate, sugar, cinnamon and orange rind. Set aside.
  • Place one sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with butter. Fold in half crosswise; brush lightly with butter. Place in greased 13 x 9 inch cake pan. Repeat with three more sheets of phyllo for a total of eight layers.
  • Sprinkle with ONE-THIRD of the chocolate mixture. Lightly brush two more sheets of phyllo with butter; fold each in half and place over chocolate mixture. Sprinkle with another ONE-THIRD of the mixture. Brush two more sheets of phyllo with butter; fold each in half and place on top. Sprinkle with remaining chocolate mixture. Brush remaining phyllo with butter; fold each in half and place in pan. Brush top sheet with remaining butter. Tuck in any excess.
  • Using sharp knife and without cutting all the way through to filling, make long diagonal cuts, 1 1/2 inches apart, through top layers of phyllo, first in one direction, then opposite, to form diamond shapes. Bake in center of 350°F oven for 40 to 45 minutes or until golden brown and flaky on top.
  • TOPPING: Meanwhile, in small saucepan, whisk honey with orange juice; bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes, whisking occasionally. Spoon over hot baklava. Let cool completely on rack. (Baklava can be covered with plastic wrap and stored at room temperature for up to 1 day.).
  • In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Drizzle over baklava. Cut into diamond shapes. Makes 24 servings.
  • Canadian Living's Best Chocolate.

Nutrition Facts : Calories 193.4, Fat 12.3, SaturatedFat 4, Cholesterol 13.6, Sodium 82.9, Carbohydrate 21.5, Fiber 1.8, Sugar 14.5, Protein 1.8

CHOCOLATE DATE-NUT BAKLAVA



Chocolate Date-Nut Baklava image

Categories     Food Processor     Chocolate     Dessert     Bake     Ramadan     Date     Walnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24 pieces

Number Of Ingredients 19

Syrup
1 cup sugar
1/2 cup water
Pinch of ground allspice
Pinch of ground ginger
Pinch of ground cloves
Filling
8 ounces (about 2 cups) walnuts
6 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into 1/2-inch pieces
6 ounces (about 1 cup) whole pitted dates
2 tablespoons sugar
1 tablespoon ground cinnamon
1 egg, beaten to blend
11 sheets frozen phyllo pastry (about 1/2 pound), thawed
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon unsalted butter
24 walnut halves
Whipped cream (optional)

Steps:

  • For syrup:
  • Bring all ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Continue boiling 1 minute. Cool completely. (Can be prepared up to 2 days ahead. Cover and store at room temperature.)
  • For filling:
  • Combine 8 ounces walnuts, 6 ounces chocolate, dates, sugar and cinnamon in processor. Coarsely chop using on/off turns. Transfer filling to medium bowl. Mix in egg.
  • Position rack in center of oven and preheat to 350°F. Lightly butter 13 x 9 x 2-inch metal baking pan. Place 1 phyllo sheet on work surface (keep remainder covered with plastic and damp towel to prevent drying). Brush phyllo with butter. Top with second phyllo sheet and brush with butter. Arrange sheets buttered side up and lengthwise in prepared pan, covering bottom and ends of pan. Brush another phyllo sheet with butter. Fold phyllo in half forming 8 x 12-inch rectangle and brush with butter. Repeat with 2 more phyllo sheets. Place 3 folded phyllo sheets in bottom of pan, buttered side up. Sprinkle half of filling over. Butter another phyllo sheet and fold in half. Butter top and place atop filling. Sprinkle remaining filling over. Repeat buttering and folding with 3 more phyllo sheets. Place atop filling. Butter last 2 phyllo sheets. Place lengthwise in pan, tucking in sides and ends of top and bottom sheets to enclose filling completely.
  • Carefully cut through top layers of phyllo (do not cut through to filling) to form twenty-four 2-inch squares. Pour any remaining butter over. Bake until top is golden brown, about 45 minutes. Immediately spoon syrup over baklava. Cool completely. Cover and let stand at room temperature overnight.
  • Melt 2 ounces chocolate and 1 tablespoon butter in heavy small saucepan. Dip walnut halves halfway into chocolate; shake off excess. Place on waxed paper and refrigerate until chocolate is set, about 30 minutes. (Can be prepared 1 day ahead. Cover walnuts with waxed paper.) Cut baklava into squares to platter. Place chocolate-dipped walnut half atop each square. Serve with whipped cream if desired.

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