Chocolate Hazelnut Baklava
This twist on the honey-nut pastry version has the added appeal of milk chocolate in the filling. An offset spatula makes removal from the pan flawless.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 207 |
| pro | 3 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 14 mg |
| sodium | 94 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 4% |
| folate | 7% |
-
2-1/3 cups (575 mL) hazelnuts
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) ground nutmeg
6 oz (175 g) milk chocolate, chopped
2/3 cup (150 mL) butter, melted
12 sheets phyllo pastry
Syrup:
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) liquid honey
1 tbsp (15 mL) lemon juice
Preparation:
On large rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until fragrant and skins are loose, about 10 minutes. Transfer to tea towel and rub vigorously to remove most of the skins; let cool.
In food processor, chop together hazelnuts, sugar, cinnamon and nutmeg until in coarse crumbs; transfer to bowl. Stir in chocolate; set aside.
Generously brush 13- x 9-inch (3.5 L) metal cake pan with some of the butter; set aside. Lay phyllo sheets on work surface with short end facing you. Cut stack in half crosswise; stack halves together and cover with damp towel to prevent drying out.
Place 1 sheet of phyllo on work surface; brush lightly with some of the butter. Top with second sheet of phyllo; brush with butter. Repeat layers with 4 more sheets.
Place buttered phyllo stack in prepared pan; sprinkle with 1 cup (250 mL) of the hazelnut mixture. Stack 4 sheets, brushing each with butter; place on hazelnut mixture in pan. Sprinkle with 1 cup (250 mL) of the hazelnut mixture. Repeat layers twice using 8 sheets buttered phyllo and remaining 2 cups (500 mL) of the hazelnut mixture. Stack remaining 6 sheets, brushing each with butter. Place on top; press gently to compact slightly.
Using tip of sharp knife and without cutting all the way through to filling, score top into squares or diamonds. Bake in centre of 350°F (180°C) oven until golden brown, crisp and flaky, 40 to 45 minutes.
Syrup: Meanwhile, in small sauce-pan, whisk together sugar, honey, 1/3 cup (75 mL) water and lemon juice. Bring to boil over medium-high heat; boil, stirring, for 1 minute. Pour over hot baklava. Let cool on rack. Cut along scored lines into servings. (Make-ahead: Cover and store at room temperature for up to 24 hours.)
Additional Information
Source
Canadian Living Magazine: January 2005
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