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Home      Recipe: Chocolate Baklava
Recipe: Chocolate Baklava

Ingredients

 
  • Honey
:3/4 cup
 
  • water
:1/2 cup
 
  • cinnamon stick
:1 (3-inch)
 
  • hazelnut-chocolate spread (such as Nutella)
:1 cup
 
  • toasted hazelnuts, coarsely chopped
:1/2 cup
 
  • roasted pistachios, coarsely chopped
:1/2 cup
 
  • blanched toasted almonds, coarsely chopped
:1/3 cup
 
  • toasted walnuts, coarsely chopped
:1/3 cup
 
  • ground cinnamon
:1/2 teaspoon
 
  • salt
:1/8 teaspoon
 
  • Cooking spray
 
  • sheets frozen phyllo dough, thawed
:24 (14 x 9–inch)
 
  • butter, melted
:1/2 cup
     

Preparation

 
  • Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
  • Preheat oven to 350°.
  • Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and next 5 ingredients (through salt). Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.
  • Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350° for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.
     
 

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