Chocolate Baklava

By trf0ster

Ingredients

• For the Filling
• 4 cups finely chopped walnuts
• ½ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• 1 package (12 ounces) mini semisweet chocolate chips
• For the Pastry
• 1 package (about 20 sheets) phyllo pastry
• 2 cups (4 sticks) butter, melted
• For the Syrup
• ¾ cup sugar
• 2 cups honey
• 1 cup water
• ½ medium lemon
• Special aids
• Sieve

Details

Servings 30

Preparation

Step 1

Making the Filling
1. Preheat oven to 325 degrees F. In a medium bowl, combine walnuts, sugar, cinnamon and cloves. Mix well and set aside.

Making the bottom Crust
1. Unwrap and unroll phyllo; stack in layers on a baking sheet. Cover with plastic wrap and a clean, dampened kitchen towel. Remove sheets as you need hem, keeping the stack covered so phyllo stays moist.
2. Brush bottom of a 14 x 10 inch backing sheet with a thin coating of butter. Place a single sheet of phyllo in the pan; brush with melted butter, coating evenly. If necessary, fold in overhanging edges and brush with butter. Repeat 4 times.

Assembling the Pastry
1. Sprinkle top of layered phyllo with one quarter of the nut mixture. Continue adding phyllo sheets, buttering each one as you go; sprinkle every third sheet with remaining nut mixture.
2. Spread chocolate chips over last layer of nuts. Add remaining sheets of phyllo, brushing each one with melted butter before adding the next.
3. Using a thin sharp knife, cut 1-inch wide strips parallel to the long side of the pan, cutting through all layers. Make diagonal cuts spaced 1 inch apart to form diamonds. Bake 1 hour.