Chocolatebaklava Recipes

CHOCOLATE BAKLAVA

Steps:

• Preheat your oven to 350 F degrees. Lightly spray a baking sheet with cooking spray. If you use a 13x9 baking dish, the phyllo sheets will be bigger, so you might need to cut the ends off, either before using them, or after you've done layering the baklava, or you can simply tuck the ends in.
• If your nuts aren't toasted, simply place them on a baking sheet in a single layer and roast them for a few minutes in the oven, just until you start smelling them. Make sure you don't forget them as they will burn quickly.
• Place all the nuts in a food processor and pulse a few times until they are finely chopped.
• Combine all the nuts with the ground cinnamon and salt in a bowl and set aside.
• Microwave the Nutella for about 30 seconds on high, until melted and easily spreadable.
• Take one phyllo sheet and lay it on the bottom of the baking sheet. While working with one phyllo at a time, make sure you cover the other sheets with a damp towel. Brush this phyllo sheet evenly with butter. Repeat with 5 more sheets, you should end up with 6 sheets, all brushed with butter. Drizzle about 1/3 cup of the melted Nutella and spread with a spatula as evenly as you can. Sprinkle evenly with 1/3 of the nut mixture.
• Repeat the above step with 6 more phyllo sheets, Nutella and nut mixture, two more times, ending with 6 sheets of phyllo. Therefore you'll have 3 layers of Nutella and nuts and 4 layers of buttered phyllo sheets. Press gently into pan. Cut the ends off if necessary, or simply tuck them in.
• Cut into equal size squares or diamond shapes, using a very sharp knife.. You should end up with about 24 pieces.
• Bake for 35 minutes or until phyllo is golden brown and the edges appear slightly crisp.
• While the baklava is baking, make the syrup by adding all the syrup ingredients in a small saucepan and bringing it to a boil over medium heat. Turn the heat down and let it simmer for about 5 to 7 minutes. Remove from heat and keep warm.
• After you remove the baklava from the oven, immediately drizzle the honey mixture over the baklava. Cool the baklava in the pan.

CHOCOLATE BAKLAVA

Steps:

• Butter a 15x10x1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., 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.), In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over top layer of phyllo., 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. , 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.

CHOCOLATE BAKLAVA

Steps:

• In a small skillet, melt butter over low heat.
• Let stand a few minutes.
• Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
• The clear yellow liquid is clarified butter.
• Preheat oven to 350°F.
• In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
• Mix well.
• Open and stack phyllo sheets on a damp towel.
• Cover with a damp towel to prevent drying out.
• Brush a 12x18-inch sheet cake pan with clarified butter.
• Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
• Spread half of nut mixture evenly over layered phyllo sheets.
• Brush next phyllo sheet on both sides with butter, then place on top of nuts.
• Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
• Top with the remaining nut mixture.
• Butter next phyllo sheet on both sides and place on top of the nuts.
• Top with remaining phyllo sheets, brushing each with butter.
• Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
• Do not remove pastry from pan.
• Brush top with remaining clarified butter.
• Bake 40 to 50 minutes, or until golden.
• About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
• Heat to boiling over medium heat, stirring often.
• Reduce heat to medium-low and simmer 10 minutes.
• Stir in vanilla.
• Pour hot orange syrup over hot baklava as soon as it is removed from oven.
• Let stand until cool, 4 hours or overnight.
• When baklava is cool, drizzle Thin Chocolate Glaze on top.
• Allow glaze to set up before serving.
• Baklava may be kept, covered, 4 to 5 days at room temperature.
• Freeze for longer storage.
• To make the Thin Chocolate Glaze------------------.
• In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
• Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.

CHOCOLATE BAKLAVA

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.