Ingredientes para Chocolate Baklava
- Unsalted Butter
- 1 cup pecan halves
- 1 tablespoon ground cinnamon
- 1/2 cup granulated sugar
- Semi Sweet Chocolate Chips
- Phyllo Dough
- 1/2 cup fresh orange juice
- Vanilla Extract
- Semisweet Chocolate
- 1 cup (2 sticks) unsalted butter
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Cómo preparar Chocolate Baklava
- Clarify Butter: In a small skillet, melt 1 cup of unsalted butter over low heat. Let stand for a few minutes. Skim off and discard the white foam from the top. The clear yellow liquid is your clarified butter.
- Prepare the Filling: In a medium bowl, combine 1 cup pecan halves, 1 tablespoon ground cinnamon, 1/4 cup granulated sugar, and 1 cup semi-sweet chocolate chips. Mix well.
- Prep the Phyllo: Open and stack phyllo sheets on a damp kitchen towel. Cover with another damp towel to prevent drying.
- Layer the Baklava: Brush a 12x18 inch baking sheet with clarified butter. Layer half of the phyllo sheets in the pan, brushing each sheet with clarified butter. Spread half of the pecan mixture evenly over the phyllo.
- Continue Layering: Brush the next phyllo sheet with butter on both sides, then place it on top of the nuts. Add 5-6 more phyllo sheets, brushing each with butter. Top with the remaining nut mixture. Butter another phyllo sheet on both sides and place it on top of the nuts. Top with the remaining phyllo sheets, brushing each with butter.
- Cut and Butter: Using a sharp knife, cut the pastry into 50 diamond-shaped pieces. Do not remove the pastry from the pan. Brush the top with the remaining clarified butter.
- Bake: Preheat oven to 350°F (175°C). Bake for 40-50 minutes, or until golden brown.
- Make the Orange Syrup: While the baklava is baking (about 30 minutes before it's done), combine 1/2 cup granulated sugar and 1/2 cup fresh orange juice in a small saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low and simmer for 10 minutes. Stir in 1 teaspoon vanilla extract.
- Glaze and Cool: As soon as the baklava comes out of the oven, pour the hot orange syrup over it. Let stand to cool completely, at least 4 hours or overnight.
- Chocolate Glaze: For the glaze, combine 4 ounces semi-sweet chocolate, 1 tablespoon unsalted butter, and 1 tablespoon water in a small glass bowl. Microwave on high for 30-45 seconds, or until melted and smooth, stirring until combined.
- Finish and Serve: Once the baklava is cool, drizzle the chocolate glaze over the top. Allow the glaze to set before serving. Store covered at room temperature for 4-5 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
32g
Carbs
3g
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