Chocolate Baklava

Chocolate Baklava

1
Robin C 0

"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."
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Ingredients

1 h 55 m servings 201 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.
  2. 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.
  3. 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.
  4. Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.
  5. 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.
  6. 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.

Reviews

1

Recipe turned out great. The tangy, citrus sauce really balanced out the dark chocolate. I made this for work group and they enjoyed it!