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Baklava: Hazelnut & Chocolate Baklava




Source of Recipe


Beaumont


List of Ingredients




1 1/2 cups whole hazelnuts with skins removed
4 ounces bittersweet or semisweet chocolate, coarsely chopped
2 tablespoons sugar
1 teaspoon ground cinnamon
1 pound phyllo, room temperature
6 tablespoons unsalted butter, melted

Syrup:
1/3 cup water
1/2 cup sugar
1 teaspoon instant espresso granules
1 tablespoon Frangelico liqueur



Recipe



Process the hazelnuts and chocolate together in a food processor until finely chopped. Reserve 2 tablespoons for garnish. Add the sugar and cinnamon to the remaining mixture.

Remove the phyllo from package and unfold it flat on your work surface. Cut the stack in half crosswise, then trim each half to measure 8-by-8 inches. Stack them on top of each other, then cover with plastic wrap and a damp towel to keep them moist.

Place one sheet of phyllo in the bottom of an 8-inch-square pan. Brush with melted butter and repeat with five more sheets. Sprinkle with 1/3 cup of the nut and chocolate mixture. Top with three more sheets of buttered, then another 1/3 cup of mixture. Continue until you have eight layers of filling, ending with six sheets of buttered phyllo. Place in the freezer for 30 minutes.

Remove from freezer and cut baklava into 18 triangles with a sharp knife. Bake in a preheated 350 degree oven for 25 minutes, then decrease to 300 degrees and bake for another 25 minutes or until golden. Remove from the oven and allow it to cool.

To make syrup: Cook water, sugar and espresso over medium heat to 218 degrees on a candy thermometer. Remove the pan from the heat and stir in the honey and Frangelico. Return the pan to the heat and bring to a boil.

Pour the hot syrup over the surface of the cooled baklava. Sprinkle with the reserved nuts. Allow baklava to sit uncovered at room temperature for at least 2 hours before serving.