Nuts, honey, liqueur and cinnamon meld with bittersweet chocolate between layers of phyllo dough.
The syrup for soaking the pastry needs to be refrigerated for about 2 hours before using. The baked, soaked baklavas need to sit at room temperature for 4 hours. The baklavas can be refrigerated for up to 2 days; let them come to room temperature before serving.
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Ingredients
measuring cupServings: 8
For the syrup
For the pastry
Directions
Step 1
For the syrup: Combine the sugar, honey and water in a small saucepan over medium-high heat. Bring to a boil, stirring constantly until the sugar has dissolved. Boil for 1 minute without stirring, then remove the pan from the heat and cool to room temperature.
Step 2
Once the mixture has cooled, stir in the extracts and the liqueur to taste. Pour into a glass jar or measuring cup. Cover and refrigerate for at least 2 hours or until the syrup is thoroughly chilled.
Step 3
For the pastry: Position a rack in the center of the oven; preheat to 325 degrees. Line a 9-by-5-inch loaf pan with a large piece of aluminum foil, carefully pressing the foil into the corners and up the sides of the loaf pan and extending the edges of the foil 1 1/2 inches above the loaf pan. Fold the edges of the foil down the outside of the pan. Have a clean, damp kitchen towel at hand.
Step 4
Combine the nuts, chocolate and sugar in a food processor. Pulse (30 to 35 times) until the nuts and chocolate are finely chopped and are about the same size. Transfer to a bowl and stir in the cinnamon.
Step 5
Stack the sheets of phyllo on a work surface and cut them in half crosswise, making 14 half-sheets. Stack the two halves together. While you are working with the phyllo, keep the stack of dough sheets covered with the kitchen towel to keep them from drying out.
Step 6
Working with one sheet of phyllo at a time and starting with a lengthwise edge, fold over 2 inches of the sheet and fit it into the bottom of the prepared loaf pan (trim as needed if the sheets do not fit). Brush it lightly with melted butter. Repeat the folding with 4 more sheets, brushing the top of each folded sheet with butter before you layer it in the loaf pan.
Step 7
Sprinkle half of the nut mixture over the top sheet. Add another folded sheet of phyllo brushed with butter; repeat with three more folded sheets, brushing the top of each folded sheet with butter before layering them in the loaf pan. Sprinkle the remaining nut mixture over the top sheet. Add five more folded sheets, brushing the top of each one with butter before layering it in the loaf pan.
Step 8
Use a sharp knife to make three cuts across the width of the phyllo, cutting through just the top layers and spacing the cuts evenly. Make one cut down the length of the phyllo, resulting in rectangular shapes. Bake for 35 to 40 minutes, until golden brown.
Step 9
Drizzle all of the chilled syrup evenly over the hot baklava. Use a sharp knife to deepen the earlier cut lines, slicing all the way through the layers. Cover the baklava and let it stand at room temperature for about 4 hours, so the syrup soaks through the layers.
Step 10
To serve, use the foil to help transfer the baklava from the loaf pan to a work surface. Use a thin metal spatula to transfer the pieces to a serving platter or individual plates. Pour any accumulated syrup over the pieces of baklava. Cut each piece diagonally in half.
Step 11
NOTE: Toast the nuts in a dry skillet over medium-low heat for 4 to 6 minutes until fragrant and lightly browned, shaking the pan once or twice to keep them from burning. Cool completely before using.
Step 12
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Nutritional Facts
Per serving
Calories
270
Fat
15 g
Saturated Fat
7 g
Carbohydrates
35 g
Sodium
70 mg
Cholesterol
20 mg
Protein
3 g
Fiber
2 g
Sugar
25 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Small-Batch Baking for Chocolate Lovers," by Debby Maugans (St. Martin's Griffin/Thomas Dunne Books, 2011).
Tested by Dean Felten.
Published February 8, 2011
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