Chocolate Baklava Recipe

Ingredients

• 1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
• 1-1/4 cups butter, melted
• 1 pound finely chopped walnuts
• 1 package (12 ounces) miniature semisweet chocolate chips
• 3/4 cup sugar
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon grated lemon peel
• 1 cup of Godiva Hot Cocoa powder
• 1/2 cup of Ghee (found in Middle Eastern or South Asian stores) 
• SYRUP:
• 3/4 cup orange juice
• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup honey
• 2 tablespoons lemon juice

Directions:

• Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut in half and cover with a wet paper towel or cloth so the phyllo dough doesn't dry out

• Melt butter with the ghee

 

• Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with the chocolate powder. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)

• In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.

• Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top.

Putting my uncle to work and letting him brush the melted butter on each layer.

• Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown.

• Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava.

Enjoy! :)