CHOCOLATE BAKLAVA
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
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
BAKLAVA
Provided by Food Network
Categories dessert
Time 2h15m
Yield 10-12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 390 degrees F then reduce heat to 300 degrees F before adding the baklava.
- Combine walnuts, cinnamon, ground cloves, sugar and bread crumbs together in a large bowl.
- Grease a baking pan with the melted butter. It should be the same size as the sheets of pastry. Trim the pastry to fit, if needed.
- Brush 1 sheet of pastry with melted butter and place in the bottom of the pan. Repeat this until you have a layer about 5 or 6 sheets deep. Cover with some of the nut filling. Place 2 more buttered pastry sheets on top and cover with more of the nut filling. Continue the layers until all of the filling is used. Use the last 4 or 5 of the buttered pastry sheets as the top layer.
- Using a small sharp knife cut a diamond shaped pattern into the baklava, cutting through the layers to the bottom of the pan. Stud the top of the baklava with the whole cloves.
- Bake in the center of the pre-heated oven for 1 1/2 hours. For fan-forced ovens it may be necessary to cover the baklava with aluminum foil to prevent it becoming too dark.
- When baked through remove and cool to room temperature.
- To make the syrup:
- Place the sugar, honey, water, cloves, butter and cinnamon in a saucepan and stir to combine. Boil for 7 to 10 minutes, then remove the cloves and cinnamon, with a slotted spoon and add the lemon juice.
- Pour the boiling syrup over the room temperature baklava. Allow to cool to the touch and serve.
CHOCOLATE-DRIZZLED BAKLAVA
This baklava makes a special gift and is also fun to put on a party planner. - Jesse Zipursky, San Ramon, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, mix the first six ingredients. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., Layer six sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo sheets, brushing each with butter., Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake 30-35 minutes or until golden brown. , Meanwhile, in a saucepan, combine water, honey, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Stir in vanilla., Pour over warm baklava. Cool completely in pan on a wire rack. Cover and let stand for several hours or overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over baklava; let stand until set.
Nutrition Facts : Calories 213 calories, Fat 14g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 67mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE BAKLAVA
I've been cooking for years, and baklava remains a favorite. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people. -Cindy Schumacher, Kenvil, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 50 pieces.
Number Of Ingredients 13
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.
Nutrition Facts :
CHOCOLATE BAKLAVA
I love chocolate, and I ADORE baklava, and this is a sublime combination of the two. It involves a little work, so I make this for very special occasions.
Provided by Mirj2338
Categories Dessert
Time 1h45m
Yield 50 pieces
Number Of Ingredients 10
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.
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