Chocolate Baklava

* Exported from MasterCook *

Chocolate Baklava

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Chocolate Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Unsalted butter
4 c Pecans -- finely chopped
2 ts Cinnamon -- ground
3/4 c Sugar
1 c Semisweet chocolate chips -- melted
1 pk Filo dough
3/4 c Orange juice
1 t Vanilla extract
1 Thin chocolate glaze -- (recipe follows)

Preparation Time: 1:30

1. In a small skillet, melt butter over low heat. Let stand a few mins. Skim
off and discard white foam from top and do not use any milky residue that sinks
to bottom. The clear yellow liquid is clarified butter.

2. Preheat oven to 350 F. In a medium bowl, combine pecans, cinnamon, 1/4 cup
sugar, and chocolate chips; mix well. Open and stack filo sheets on a damp
towel. Cover with a damp towel to prevent drying out. Brush a 12 x 18-in sheet
cake pan with clarifie
d

3. Using a sharp knife, cut pastry into 50 diamond-shaped pieces. Do not
remove pastry from pan. Brush top with remaining clarified butter. Bake 40 to
50 mins, or until golden.

4. About 30 mins before baklava is finished baking, in a small saucepan,
combine remaining 1/2 cup sugar and orange juice. Heat to boiling over medium
heat, stirring often. Reduce heat to medium-low and simmer 10 mins. Stir in
vanilla. Pour hot orange
s

5. When baklava is cool, drizzle Thin Chocolate Glaze on top. Allow glaze to
set up before serving. Baklava may be kept, covered, 4 to 5 days at room
temperature. Freeze for longer storage.

THIN CHOCOLATE GLAZE 2 (1-oz) squares semisweet chocolate 1 Tbs butter In a
small glass bowl, combine chocolate, butter, and 1 Tbs water. Heat in
microwave on High 30 to 45 secs, or until melted and smooth when stirred.








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