This is my version of the nutty, honey-syrupyGreek treat…simply because I love chocolate! This baklava offersan intensely rich and flaky pastry filled with layers of toastedground nuts and luscious semisweet chocolate with just a hintof orange and cinnamon.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Chocolate Chip Baklava
Baklava:1 1/2 pounds nuts (walnuts, almonds orpecans or a combination), toasted1 (12-ounce) package miniature semisweetchocolate chips1/3 cup light brown sugar, packed1 teaspoon ground cinnamon1 pound phyllo pastry sheets* (also calledfilo)2 cups (1 pound) butter, meltedSyrup:2 cups granulated sugar1 cup water1/4 cup honeyJuice of 1/2 lemon1 (3-inch) cinnamon stickPeel from 1/2 an orange1 teaspoon vanilla extract
Finely chop the nuts in a food processorand transfer to a bowl. Add the chocolate chips, brown sugarand ground cinnamon; stir to combine. Set aside.
Preheat oven to 350°F (175°C).
Unroll the phyllo and halve crosswisewith a very sharp knife. Immediately cover with a piece of plasticwrap and a damp tea towel. Keep the phyllo covered at all timeswhile working to prevent it from drying out.
Brush a 13 x 9 x 2-inch baking pan withsome of the melted butter.
To build the baklava, lay a sheet of phylloin the pan. Lightly brush with melted butter; cover with anothersheet of phyllo, and butter again. Repeat 6 more times for abase of 8 buttered phyllo sheets. Sprinkle about 1/3 cup (orenough to cover entire surface) of the nut/chocolate chip fillingevenly over the stacked sheets. Cover with 4 phyllo sheets, brushingeach with melted butter and then sprinkle with another 1/3 cupof the filling. Continue layering until the filling is used up.Top the last layer of filling with 8 layers of buttered phyllosheets.
Using a sharp knife, make 5 cuts acrossthe baklava lengthwise and then cut diagonally to form diamonds.
Bake 45 to 55 minutes or until the baklavais a lovely golden brown.
Meanwhile, combine the sugar, water, honey, lemon juice, cinnamon stick and orangepeel in a saucepan and bring to boil.Simmer, uncovered, for 5 minutes. Removefrom heat, discard the cinnamon stick and orange peel and stirin the vanilla. Set aside to cool.
Pour the syrup over the entire surfaceof the baked baklava. Allow to coolcompletely in the pan on a wire rack before cutting into 48 smallsquares or as desired.
Makes 48 servings.
*Usually found in the frozen food sectionof most supermarkets. For best results, be sure to thaw the doughovernight in the refrigerator.
Nutritional Information Per Serving (1/48of recipe): 266.8 calories; 62% calories from fat; 19.6g totalfat; 20.3mg cholesterol; 102.0mg sodium; 78.9mg potassium; 22.9gcarbohydrates; 1.7g fiber; 11.6g sugar; 21.2g net carbs; 3.2gprotein.
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