- Portion size 24 servings
- 1 cup dried cherries
- 1 cup raisin
- 1 cup water
- 2 1/4 cups toasted chopped pecans
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 6 oz bittersweet chocolate chopped
- 2/3 cups butter melted
- 12 sheets phyllo pastry
- 1 cup sugar
- 1/2 cup liquid honey
- 1/3 cup water
- 1 strip (2 inches/ (15 ml) lemon rind
- 1 tablespoon lemon juice
- 2 whole cloves
Preheat oven to 350°F (180°C).
In bowl, combine cherries with water; let stand for 5 minutes. Drain and pat dry; chop coarsely.
Meanwhile, in food processor, grind together pecans, sugar and cinnamon until coarse, transfer to bowl. Stir in cherries and chocolate; set aside.
Lightly brush 13-x 9-inch (32 cm x 23 cm) cake pan with some of the butter; set aside. Cut phyllo in half into 14-x 8-inch (35 cm x 20 cm) sheets. Place 1 sheet on work surface, keeping remainder covered with plastic wrap and damp towel to prevent drying out. Brush sheet with some of the butter.
Layer with 5 more sheets, brushing each with butter. Place in pan; sprinkle with 1 cup pecan mixture. Stack 4 sheets, brushing each with butter; place on pecan mixture. Sprinkled with 1 cup pecan mixture. Stack 4 sheets, brushing each with butter; place on pecan mixture.
Sprinkled with 1 cup pecan mixture. Stack 4 sheets, brushing each with butter; place on pecan mixture. Sprinkle with remaining pecan mixture. Stack remaining sheets, brushing each with butter. Place on top.
Using tip of sharp knife and without cutting all the way through to filling, cut phyllo diagonally from 1 corner to opposite corner; making parallel cuts, 1-1/2-in (2.6 cm) apart, to edge. Repeat in opposite direction to form diamonds. Bake in oven for 40 to 45 minutes or until golden brown.
Syrup: In small saucepan, whisk together sugar, honey, water, lemon rind, lemon juice and cloves. Bring to boil over medium high heat; cook, stirring for 1 minute. Discard rind and cloves. Pour over hot baklava. Let cool on rack. Cut into diamond shapes.