This decadent twist on the classic Greek dessert combines the flaky, buttery layers of traditional baklava with the deep, indulgent flavor of semisweet chocolate. Finely chopped pecans and warm ground cinnamon create a crunchy, aromatic filling that contrasts beautifully with the tender pastry sheets. The entire dish is soaked in a simple sugar syrup that keeps the phyllo moist and amplifies the sweetness, while a final drizzle of thin chocolate glaze adds an elegant, glossy finish. It is a show-stopping centerpiece for holiday gatherings, potlucks, or special celebrations. Though it requires patience to layer the delicate dough, the result is a sophisticated treat that balances richness with texture, making it a memorable end to any feast.
Chocolate Baklava
Description
This decadent twist on the classic Greek dessert combines the flaky, buttery layers of traditional baklava with the deep, indulgent flavor of semisweet chocolate. Finely chopped pecans and warm ground cinnamon create a crunchy, aromatic filling that contrasts beautifully with the tender pastry sheets. The entire dish is soaked in a simple sugar syrup that keeps the phyllo moist and amplifies the sweetness, while a final drizzle of thin chocolate glaze adds an elegant, glossy finish. It is a show-stopping centerpiece for holiday gatherings, potlucks, or special celebrations. Though it requires patience to layer the delicate dough, the result is a sophisticated treat that balances richness with texture, making it a memorable end to any feast.Ingredients
Directions
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Clarify the butter by melting it gently over low heat, skimming off the white foam, and discarding any milky residue that sinks to the bottom. Set the clear yellow liquid aside.
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Preheat your oven to 350&# 194;°F (177ðC). In a medium bowl, combine the finely chopped pecans, ground cinnamon, 1/4 cup of the sugar, and the semisweet chocolate chips. Mix well to distribute evenly.
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Unroll the filo dough and stack the sheets on a damp towel to prevent them from drying out. Brush a 12x18-inch sheet cake pan with a thin layer of the clarified butter.
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Layer half of the filo sheets in the pan, brushing each sheet lightly with clarified butter as you add it.
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Spread half of the pecan-chocolate mixture evenly over the layered filo sheets.
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Place one filo sheet on top of the nuts, brushing both sides with butter. Add 5 or 6 more sheets on top, brushing each with butter.
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Spread the remaining pecan-chocolate mixture over these new layers.
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Top with the remaining filo sheets, brushing each one with the remaining clarified butter.
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Using a sharp knife, cut the pastry into 50 diamond-shaped pieces before baking. Do not remove the pastry from the pan.
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Bake for 40 to 50 minutes, or until the top is golden brown and crisp.
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While the baklava bakes, combine the remaining 1/2 cup of sugar and orange juice in a small saucepan. Heat to a boil over medium heat, stirring often.
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Reduce heat to medium-low and simmer for 10 minutes. Stir in the vanilla extract and remove from heat.
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As soon as the baklava comes out of the oven, pour the hot orange syrup evenly over the hot pastry.
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Let the baklava stand until cool, allowing it to absorb the syrup for at least 4 hours or overnight.
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For the glaze, combine 2 squares of semisweet chocolate, 1 tablespoon of butter, and 1 tablespoon of water in a small glass bowl.
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Microwave on High for 30 to 45 seconds, stirring until melted and smooth.
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Once the baklava is completely cool, drizzle the thin chocolate glaze over the top. Allow the glaze to set before serving.
Nutrition Facts
Servings 50
- Amount Per Serving
- Calories 2498.4kcal
- % Daily Value *
- Total Fat 228.3g352%
- Saturated Fat 55.5g278%
- Cholesterol 112.9mg38%
- Sodium 16.1mg1%
- Total Carbohydrate 116.4g39%
- Dietary Fiber 27.4g110%
- Sugars 87.1g
- Protein 25.6g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
