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Chocolate Baklava Recipe





Baklava is a dessert pastry consisting of layers of buttered phyllo dough filled with nuts and covered with a honey or syrup. There are many variations to this pastry. This version is filled with chocolate instead of nuts. This one is a great option for anyone with a nut allergy. However, you could use both chocolate and nuts to fill the layers.

Chocolate Baklava Recipe

Ingredients:

1/2 package of phyllo dough
1.5 sticks of butter, melted
2 cups mini chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Syrup:

1/2 cup water
1/2 cup sugar
1/2 cup honey

Directions:

1. Preheat the oven to 350 degrees.
2. Combine the chocolate chips, cinnamon, and sugar in a small bowl and set aside.
3. Unwrap one package of the phyllo dough (typically the dough comes in two separate packages).
4. Cut the layers of dough in half. This will give you about 40 sheets.
5. Place 2 layers of dough on a greased 9 X 11 baking pan.
6. Brush with melted butter.
7. While working with the phyllo dough in the pan cover the remaining dough with a damp towel to avoid drying out.
8. Continue until you have done this 7 times.
9. Spread 1/3 of the chocolate and sugar mixture over the phyllo dough.
10. Lay 2 sheets of dough on top, brush with butter.
11. Lay 2 more sheets and brush with butter.
12. Spread 1/3 of the chocolate.
13. Lay 2 more sheets and brush with butter. Repeat again.
14. Spread the remaining chocolate.
15. Layer the remaining dough, 2 at a time followed by brushing with butter after each addition.
16. Cut into squares or triangles.
17. Bake for 40-45 minutes.
18. While baking prepare the sugar.
19. In a small sauce pan add sugar, water, and honey.
20. Allow it to boil for 10 minutes to thicken. Continue watching it to avoid boiling over.
21. Once finished baking remove the pastry.
22. Pour the honey over the top.
23. Allow the honey to seep in for at least 3 hours or overnight.

Enjoy and sweeten the soul with chocolate!


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Content copyright © 2013 by Michelle Matile. All rights reserved.
This content was written by Michelle Matile. If you wish to use this content in any manner, you need written permission. Contact Michelle Matile for details.



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