Preheat the oven to 350°. Spread the nuts on a baking
sheet and bake for 12 minutes, until the skins are blistered;
let cool. Leave the oven on. Transfer the nuts to a kitchen
towel and rub off the skins, then transfer to a food
processor and pulse until coarsely chopped.
Add the chocolate, 2/3 cup of the sugar and the cinnamon
to the food processor and pulse until the chocolate and
nuts are finely chopped and the same size.
Unwrap the phyllo and cover with a sheet of plastic wrap.
Generously butter a 9-by-13-inch metal baking pan. Butter
and stack 8 sheets of phyllo. Trim the edges. Ease the stack
into the pan. Sprinkle about 2 cups of the filling over the
phyllo. Butter and stack 2 more phyllo sheets; fold them in
half crosswise and place over the filling. Sprinkle on
another 2 cups of the filling. Top with 2 more buttered,
folded sheets and 2 cups of filling. Butter and stack 3 more
phyllo sheets, fold them in half and place over the filling.
Fold in the overhanging phyllo on top and brush generously
with butter. Using a ruler and a sharp knife, cut the baklava
(through the top and bottom) into 3-inch squares (there
will be a bit left on one long side). Cut each square in half
to make triangles.
Bake the baklava for 25 minutes, then lower the oven
temperature to 300° and bake for 50 minutes longer, until
golden.
In a saucepan, bring the water, honey and the remaining 2
cups of sugar to a boil. Simmer over moderate heat for 10
minutes. Immediately ladle the hot syrup over the hot baklava
and let stand until completely cool, at least 4 hours and
preferably overnight.
Originally Submitted
10/8/2012
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