Chocolate, Nut and Date Baklava

By HeatherS

Ingredients

• TOPPING:
• 2 cups Coarsely chopped toasted pecans
• 1 cup Chopped dates
• 6 oz Bittersweet chocolate chopped
• 1 tbsp Granulated sugar
• 2 tsp Cinnamon
• 2 tsp Grated orange rind
• 12 Sheets frozen phyllo pastry, thawed
• 2/3 cup Butter, melted
• 3/4 cup Liquid honey
• 1/4 cup Orange juice _
• 1 oz Bittersweet chocolate, melted

Details

Servings 24
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

In bowl, toss together pecans, dates, chocolate, sugar, cinnamon and rind.

Lightly grease 13- x 9-inch (3.5 L) cake pan. Place 1 sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with some of the melted butter. Fold in half crosswise; brush lightly with more butter. Place in pan. Repeat with 3 more sheets of phyllo for a total of 8 layers. Sprinkle with one-third of the chocolate mixture. Lightly brush 2 more sheets of phyllo with butter; fold each in half and place over chocolate mixture. Sprinkle with another one-third of the mixture. Brush 2 more sheets of phyllo with butter; fold each in half and place on top. Sprinkle with remaining chocolate mixture. Lightly brush remaining phyllo with butter; fold each in half and place in pan. Brush top sheet with remaining butter. Tuck in any excess.

Using sharp knife and without cutting all the way through to filling, make long diagonal cuts, 1-1/2 inches (4 cm) apart, through top layers of phyllo, first in 1 direction, then opposite, to form diamond shapes. Bake in centre of 350°F (180°C) oven for 40 to 45 minutes or until golden brown and flaky on top.

Topping: Meanwhile, in small saucepan, whisk together honey and orange juice. Bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes, whisking occasionally. Spoon over hot baklava. Let cool completely on rack.

(Baklava can be covered with plastic wrap and stored at room temperature for up to 1 day)

To serve, drizzle with melted chocolate and cut into diamond shapes.
Makes 24 servings.

Per serving: about 240 calories, 3 g protein, 15 g fat, 28 g carbohydrate.