This is my version of the nutty, honey-syrupy Greek treat...simply because I love chocolate! This baklava offers an intensely rich and flaky pastry filled with layers of toasted ground nuts and luscious semisweet chocolate with just a hint of orange and cinnamon.

Chocolate Chip Baklava

Baklava:

1 1/2 pounds nuts (walnuts, almonds or pecans or a combination), toasted

1 (12-ounce) package miniature semisweet chocolate chips

1/3 cup light brown sugar, packed

1 teaspoon ground cinnamon

1 pound phyllo pastry sheets* (also called filo)

2 cups (1 pound) butter, melted

Syrup:

2 cups granulated sugar

1 cup water

1/4 cup honey

Juice of 1/2 lemon

1 (3-inch) cinnamon stick

Peel from 1/2 an orange

1 teaspoon vanilla extract

1. Finely chop the nuts in a food processor and transfer to a bowl. Add the chocolate chips, brown sugar and ground cinnamon; stir to combine. Set aside.
2. Preheat oven to 350°F (175°C).
3. Unroll the phyllo and halve crosswise with a very sharp knife. Immediately cover with a piece of plastic wrap and a damp tea towel. Keep the phyllo covered at all times while working to prevent it from drying out.
4. Brush a 13 x 9 x 2-inch baking pan with some of the melted butter.
5. To build the baklava, lay a sheet of phyllo in the pan. Lightly brush with melted butter; cover with another sheet of phyllo, and butter again. Repeat 6 more times for a base of 8 buttered phyllo sheets. Sprinkle about 1/3 cup (or enough to cover entire surface) of the nut/chocolate chip filling evenly over the stacked sheets. Cover with 4 phyllo sheets, brushing each with melted butter and then sprinkle with another 1/3 cup of the filling. Continue layering until the filling is used up. Top the last layer of filling with 8 layers of buttered phyllo sheets.
6. Using a sharp knife, make 5 cuts across the baklava lengthwise and then cut diagonally to form diamonds.
7. Bake 45 to 55 minutes or until the baklava is a lovely golden brown.
8. Meanwhile, combine the sugar, water, honey, lemon juice, cinnamon stick and orange peel in a saucepan and bring to boil. Simmer, uncovered, for 5 minutes. Remove from heat, discard the cinnamon stick and orange peel and stir in the vanilla. Set aside to cool.
9. Pour the syrup over the entire surface of the baked baklava. Allow to cool completely in the pan on a wire rack before cutting into 48 small squares or as desired.

Makes 48 servings.

*Usually found in the frozen food section of most supermarkets. For best results, be sure to thaw the dough overnight in the refrigerator.

Nutritional Information Per Serving (1/48 of recipe): 266.8 calories; 62% calories from fat; 19.6g total fat; 20.3mg cholesterol; 102.0mg sodium; 78.9mg potassium; 22.9g carbohydrates; 1.7g fiber; 11.6g sugar; 21.2g net carbs; 3.2g protein.

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