Baklava with Chocolate

Baklava with Chocolate Drizzle

If you are looking for an extra special dessert for Mother’s Day- you could make Mom baklava. Baklava isn’t hard to make. You just have to move quickly while assembling it. The phyllo leaves (or sheets), dry out quickly, and can get brittle. Just have everything ready before you open the package of dough and get started.

Baklava is a dessert made from layers of phyllo, finely chopped nuts, melted butter and spices. It is baked until golden. Then a sugar/honey syrup is poured over it. This recipe is dressed up a bit, with the addition of melted chocolate, drizzled over the baklava after it is baked and cooled.

The phyllo sheets I used are pretty big so I folded them in half to fit the pan I used. There was a little trimming to do, but not much.  Well worth the effort.

 

 

 Baklava with Chocolate Drizzle

1 lb. phyllo
½ lb. butter, preferably unsalted
¾ lb. walnuts or blanched almonds, chopped fine
¼ c. sugar
½ t. cinnamon
Syrup, recipe follows
½ c. melted chocolate – I used dark chocolate
Combine nuts, sugar and seasonings and set aside. Brush a 9×13-inch pan with butter and line bottom with 8 phyllo sheets, folded in half to fit pan, brushing each with butter as you go. Spread ½ of the nut mixture on phyllo leaves. Top with 3-4 buttered sheets of phyllo. Spread with the rest of the nut mixture. Add the rest of the leaves for the top. Brush top layer of leaves with remaining butter. With a sharp pointed knife score the top sheets in whatever shapes and sizes you want. Bake in a preheated 350-degree oven for 45 minutes to an hour. Baklava should be golden brown. Meanwhile prepare syrup. When baklava has cooled, warm up the syrup and pour over. Drizzle with melted chocolate. Allow chocolate to set, before cutting into squares to serve.

Syrup:
1 c. sugar
½ c. honey
1 c. water
zest of 1 lemon or orange
Bring to a boil and simmer 10 minutes. Strain and set aside.

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