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Sunday, May 08, 2011

Chocolate Baklava



makes 24 servings
recipe adapted from Cooking Light
prep time: 45 min / cook time: 35 min

INGREDIENTS
3/4 c honey
1/2 c water
1 cinnamon stick (3" long)
1 c hazelnut-chocolate spread (such as Nutella)
1/2 c toasted hazelnuts, coarsely chopped
1/2 c roasted pistachios, coarsely chopped
1/3 c blanched toasted almonds, coarsely chopped
1/3 c toasted walnuts, coarsely chopped
1/2 tsp ground cinnamon
1/8 tsp salt
Cooking spray
24 sheets frozen phyllo dough (14" x 9") , thawed
* I used 20 sheets
1/2 C unsalted butter, melted
* I didn't find this to be enough to coat all the phyllo, so I used 3/4 c

INSTRUCTIONS
• Combine the honey, water and cinnamon stick in a medium saucepan over low heat; stir until honey dissolves.
• Increase heat to medium; cook, without stirring, until a candy thermometer registers 230˚ F (about 10 min).
• Remove from heat; keep warm. Discard cinnamon stick.
• Preheat oven to 350˚ F.
• In a bowl, combine all nuts, ground cinnamon and salt. Set aside.
• Place hazelnut-chocolate spread in a microwave-safe bowl; microwave on high for 30 seconds or until melted.
• Lightly coat a 13" x 9" baking dish with cooking spray.
• Working with 1 phyllo sheet at a time (cover remaining dough with a damp cloth to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 4 phyllo sheets and butter (total of 5 layered sheets).
• Drizzle about 1/3 c melted hazelnut-chocolate spread over phyllo.
• Sprinkle evenly with 1/3 of nut mixture (about 1/2 cup).
• Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread and nut mixture.
• Top last layer of nut mixture with remaining 5 sheets of phyllo, each lightly brushed with butter. Press gently into pan.
• Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife.
* I wanted larger portions, so I had a total of 18 portions. You can cut them any size or shape you want, squares, diamonds or triangles.
• Bake for 35 minutes or until phyllo is golden. Remove from oven.
• Drizzle honey mixture over baklava. Cool in a pan on a wire rack.
• Cover and store at room temperature.

** ADDIECAKES' NOTES **
I use a food processor to chop the nuts. I recommend chopping the nuts individually because the sizes of each variety will be different. Be sure to chop them all to about the same size.
• I used a silicone brush and "brushing" with it seemed to tear the phyllo. Patting the butter on each sheet of phyllo worked better for me. I also started from the outside in, pressing the phyllo into the corners of the pan helped keep the phyllo from moving around.
• When spreading the hazelnut-chocolate spread, either use the back of a metal spoon or an offset icing spatula. I had issues with tearing through the phyllo below when using a silicone spatula.
When cutting, be sure to use a very sharp knife and use a sawing motion. Dragging your knife will only tear the phyllo.
For helpful hints on how to store, thaw and handle phyllo, please visit this link.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

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