Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
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.
Another delicious recipe from our Family-Favorite
Chocolate Chip Baklava
- 1 1/2 pounds nuts (walnuts, almonds or
pecans or a combination), toasted
- 1 (12-ounce) package miniature semisweet
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 pound phyllo pastry sheets* (also called
- 2 cups (1 pound) butter, melted
- 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
- 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.
- Preheat oven to 350°F (175°C).
- 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.
- Brush a 13 x 9 x 2-inch baking pan with
some of the melted butter.
- 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
- Using a sharp knife, make 5 cuts across
the baklava lengthwise and then cut diagonally to form diamonds.
- Bake 45 to 55 minutes or until the baklava
is a lovely golden brown.
- 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.
- 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
Pryor, please see
Rate and submit your comments
about this recipe below.