Yes, baklava can get better for chocolate lovers. The sauce i saved on the side for a dipping sauce, because it was too watery for my tastes, but a good drizzle of honey and some melted chocolate would do this just fine!
4 cups walnuts, finely chopped
1 cup miniature chocolate chips
3/4 cup sugar
1-1/2 tsp. cinnamon
1-1/4 cups butter or margarine, melted
1 pkg. (1 lb.) frozen phyllo dough, thawed
3/4 cup orange juice
1/2 cup sugar
1/2 cup honey
2 oz. semisweet chocolate square
For filling, stir together nuts, chocolate and 3/4 cup sugar, and cinnamon. Brush bottom of 15x10x1-inch pan with some of melted butter. Unfold phyllo. Layer about 1/4 of the sheets in the pan, brushing each sheet generously with butter and allowing dough to extend up the sides of the pan. (Keep unused phyllo covered) Sprinkle about 2 cups filling on top. Repeat layering phyllo and filling 2 more times. Layer remaining sheets in the pan, brushing each with butter. Drizzle any remaining butter overtop. Trim edges to fit pan. Using a sharp knife, cut through all layers to make triangles, diamond-shaped pieces or squares. Bake in 325°F oven for 45-50 minutes or until golden. Slightly cool pan on wire rack.
Meanwhile, in medium saucepan, stir together orange juice, 1/2 cup sugar, honey and 1/2 cup water. Bring to boiling. Reduce heat and simmer, uncovered, for 20 minutes. Pour over warm choclava in pan. Cool completely. In heavy saucepan heat and stir chocolate and 2 tbsp. water over low until smooth. Drizzle over choclava.
Recipe compliments of Better Homes and Gardens Old Fashioned Home Baking book.
4 cups walnuts, finely chopped
1 cup miniature chocolate chips
3/4 cup sugar
1-1/2 tsp. cinnamon
1-1/4 cups butter or margarine, melted
1 pkg. (1 lb.) frozen phyllo dough, thawed
3/4 cup orange juice
1/2 cup sugar
1/2 cup honey
2 oz. semisweet chocolate square
For filling, stir together nuts, chocolate and 3/4 cup sugar, and cinnamon. Brush bottom of 15x10x1-inch pan with some of melted butter. Unfold phyllo. Layer about 1/4 of the sheets in the pan, brushing each sheet generously with butter and allowing dough to extend up the sides of the pan. (Keep unused phyllo covered) Sprinkle about 2 cups filling on top. Repeat layering phyllo and filling 2 more times. Layer remaining sheets in the pan, brushing each with butter. Drizzle any remaining butter overtop. Trim edges to fit pan. Using a sharp knife, cut through all layers to make triangles, diamond-shaped pieces or squares. Bake in 325°F oven for 45-50 minutes or until golden. Slightly cool pan on wire rack.
Meanwhile, in medium saucepan, stir together orange juice, 1/2 cup sugar, honey and 1/2 cup water. Bring to boiling. Reduce heat and simmer, uncovered, for 20 minutes. Pour over warm choclava in pan. Cool completely. In heavy saucepan heat and stir chocolate and 2 tbsp. water over low until smooth. Drizzle over choclava.
Recipe compliments of Better Homes and Gardens Old Fashioned Home Baking book.
