Tri Nut Chocolate Baklava
- 8 ounces semi-sweet chocolate, finely grated
- 1 1/4 cup unsalted butter, melted
- 1 cup walnuts, finely chopped
- 1 cup pecans, finely chopped
- 1 cup almonds, finely chopped
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 pound package frozen filo dough
- 1 cup unsalted butter, melted
- HONEY SYRUP
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1 1/2 cups honey
- 3 ounces semi-sweet chocolate, melted
- Non stick cooking spray
Preheat oven to 350 F.
Spray a 10 inch springform pan with non stick cooking spray.
Prepare chocolate and set aside. Melt butter and set aside. In a large bowl, toss together the grated chocolate with the walnuts, pecans, almonds, sugar and cinnamon. To assemble, brush pan bottom with some melted butter. Center a sheet of filo on this and drizzle that with melted butter. Layer on eight sheets, buttering between each. Spread on one third of chocolate/nut mixture. Repeat, using up all filo and filling. Brush top layer with butter. Using a very sharp paring knife, cut pastry into 12-16 wedges. Bake about one hour, reducing heat midway to 325 F until top pastry is golden brown. Meanwhile, make syrup. In a medium saucepan, over medium heat, simmer water, sugar, honey, and cinnamon. Remove from stove and cool, then add in vanilla.
Pour over baklava and let stand 2 hours before serving or overnight.
Garnish by drizzling with melted chocolate.
Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman
Decadence all over the map. Baked in a ten inch springform pan, and cut in wedges, this is a good keeping pastry.