Description
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.
Ingredients
- 1 pound pecans, finely chopped
- 8 ounces dark chocolate (such as Callebaut®), finely chopped
- ¾ cup white sugar
- 1 ½ teaspoons ground cinnamon
- 1 pound phyllo dough, thawed
- 1 ¼ cups unsalted butter, melted
- ¾ cup orange juice
- ½ cup honey
- ½ cup water
- ½ cup white sugar
- 2 tablespoons lemon juice
- 2 ounces semisweet chocolate
- 1 teaspoon butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10×14-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 48 small triangles
- again leaving bottom layer of phyllo intact.
- Bake in the 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 semisweet 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.
Prep Time: 30 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 55 mins
Servings: 48