Ingrédients pour Chocolate Hazelnut Baklava
- 1 cup hazelnuts
- Bittersweet Chocolate
- 2/3 cup granulated sugar + 2 cups granulated sugar for syrup
- 1 teaspoon ground cinnamon
- Phyllo Dough
- Unsalted Butter
- 1 cup water
- 1 cup honey
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Comment préparer Chocolate Hazelnut Baklava
- Preheat oven to 350°F (175°C).
- Spread 1 cup hazelnuts on a baking sheet. Bake for 12 minutes, until skins blister. Let cool completely.
- Rub off the skins using a kitchen towel. Pulse hazelnuts in a food processor until coarsely chopped.
- Add 8 ounces dark chocolate, 2/3 cup granulated sugar, and 1 teaspoon ground cinnamon to the food processor. Pulse until chocolate and nuts are finely chopped and evenly distributed.
- Unwrap phyllo dough and cover with plastic wrap to prevent drying.
- Generously butter a 9x13 inch metal baking pan.
- Butter 8 sheets of phyllo and stack them in the prepared pan, trimming edges as needed.
- Sprinkle 2 cups of the chocolate-hazelnut mixture evenly over the phyllo.
- Butter 2 more phyllo sheets, fold them in half crosswise, and place over the filling.
- Sprinkle another 2 cups of the filling over the folded phyllo.
- Repeat with 2 more buttered, folded phyllo sheets and 2 cups of filling.
- Butter 3 more phyllo sheets, fold them in half, and place over the filling.
- Fold in any overhanging phyllo, brushing generously with melted butter.
- Using a ruler and sharp knife, cut the baklava into 3-inch squares, then cut each square in half diagonally to make triangles.
- Bake for 25 minutes at 350°F (175°C). Reduce oven temperature to 300°F (150°C) and bake for another 50 minutes, or until golden brown.
- Meanwhile, prepare the syrup: In a saucepan, combine 1 cup water, 1 cup honey, and 2 cups granulated sugar. Bring to a boil.
- Simmer over moderate heat for 10 minutes.
- Immediately pour the hot syrup over the hot baklava. Let stand completely cool for at least 4 hours, preferably overnight, for the syrup to fully absorb.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
161g
Fat
29g
Carbs
17g
