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Chocolate-Walnut Baklava




Source of Recipe


Bitsy


List of Ingredients




6 ounces walnuts, toasted and diced
3/4 cup dark raisins
1/4 cup granulated sugar
2 ounces semisweet chocolate, chopped into small pieces 12 ounces (approximately 18 sheets) phyllo dough, thawed if frozen
1/2 cup unsalted reduced-calorie tub margarine, melted
1/4 cup honey

Recipe



Spray a 13 x 9" baking pan with nonstick cooking spray; set aside.
In medium bowl, combine walnuts, raisins, sugar and chocolate; set aside. On wax paper, stack phyllo sheets and trim into 13 x 9" rectangle. Cover phyllo stack with wax paper and a damp kitchen towel. With serrated knife, cut phyllo trimmings into 1/2" pieces. Place trimmings in large bowl; toss with hands to separate into pieces; cover with plastic wrap. Set aside. Preheat oven to 300oF. Place one sheet of phyllo into bottom of prepared pan; brush with 1 teaspoon margarine. Layer with three more sheets of phyllo, brushing each with 1 teaspoon margarine; sprinkle top sheet with 1/2 cup nut mixture.


Place one sheet of phyllo on top of nut mixture; brush with 1 teaspoon margarine. Repeat layering with three more sheets, brushing each sheet with 1 teaspoon margarine. Sprinkle 1/2 cup nut mixture over top layer. Repeat layering phyllo, margarine and nut mixture two more times, ending with nut mixture.

Top nut mixture with two remaining sheets of phyllo, brushing each one with 1 teaspoon margarine. Top with reserved phyllo trimmings; drizzle with remaining 2 tablespoons margarine.

Bake 1 hour 20 minutes, or until golden. Remove pan to rack.

In small saucepan, heat honey until very hot but not boiling. Drizzle honey over hot baklava.

Cool on rack. Cover and store in refrigerator.

Makes 24 Servings