Ingredients
- 1 lb frozen phyllo dough (about 24 sheets)
- 1 lb walnuts, finely chopped
- 1 6 oz. Package semisweet chocolate pieces, finely chopped
- ¾ c. sugar
- 1.5 t. ground cinnamon
- 1 ¼ c. butter, melted
- ¾ c. orange juice
- ½ c. sugar
- ½ c. honey
- 2 T. lemon juice
- 2 squares (2 oz) semisweet chocolate
Preparation
Step 1
Thaw phyllo dough according to the package directions. Combine walnuts, finely chopped chocolate, the ¾ c. sugar and cinnamon; set aside.
Brush bottom of a 15 x 11 x 2 inch baking pan with some melted butter.
Layer 8 phyllo sheets in the pan, brushing each sheet with butter.
Sprinkle about 2 cups of the nut mixture over phyllo in pan.
Top with another 4 sheets of the phyllo, brushing each with more of the melted butter.
Sprinkle with 2 more cups of nut mixture, top with 4 more phyllo sheets, brushing each sheet with butter.
Top with remaining nut mixture and remaining phyllo sheets, brushing each sheet with butter. Drizzle remaining butter over top layer.
Cut into diamond or triangle-shape pieces, cutting to but not through the bottom layer. Bake 325 oven for 1 hour.
Immediately finish cutting diamonds or triangles.
Meanwhile in a medium saucepan combine orange juice and the 1½ cup sugar, ½ cup water, honey, and lemon juice; heat to boiling. Reduce heat and simmer 20 minutes Pour over warm dessert in pan. Cool completely.
In small saucepan combine chocolate squares and 2 Tablespoons water; stir over low heat till smooth.
Drizzle over dessert. Package for giving in airtight containers. Makes about 60 pieces. Store in refrigerator.