Chocolate Baklava Food

CHOCOLATE BAKLAVA

Steps:

• Butter a 15x10x1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.), In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over top layer of phyllo., Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top. , Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.

CHOCOLATE BAKLAVA

Steps:

• In a small skillet, melt butter over low heat.
• Let stand a few minutes.
• Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
• The clear yellow liquid is clarified butter.
• Preheat oven to 350°F.
• In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
• Mix well.
• Open and stack phyllo sheets on a damp towel.
• Cover with a damp towel to prevent drying out.
• Brush a 12x18-inch sheet cake pan with clarified butter.
• Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
• Spread half of nut mixture evenly over layered phyllo sheets.
• Brush next phyllo sheet on both sides with butter, then place on top of nuts.
• Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
• Top with the remaining nut mixture.
• Butter next phyllo sheet on both sides and place on top of the nuts.
• Top with remaining phyllo sheets, brushing each with butter.
• Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
• Do not remove pastry from pan.
• Brush top with remaining clarified butter.
• Bake 40 to 50 minutes, or until golden.
• About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
• Heat to boiling over medium heat, stirring often.
• Reduce heat to medium-low and simmer 10 minutes.
• Stir in vanilla.
• Pour hot orange syrup over hot baklava as soon as it is removed from oven.
• Let stand until cool, 4 hours or overnight.
• When baklava is cool, drizzle Thin Chocolate Glaze on top.
• Allow glaze to set up before serving.
• Baklava may be kept, covered, 4 to 5 days at room temperature.
• Freeze for longer storage.
• To make the Thin Chocolate Glaze------------------.
• In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
• Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.

CHOCOLATE-DRIZZLED BAKLAVA

Steps:

• Preheat oven to 350°. In a large bowl, mix the first six ingredients. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., Layer six sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo sheets, brushing each with butter., Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake 30-35 minutes or until golden brown. , Meanwhile, in a saucepan, combine water, honey, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Stir in vanilla., Pour over warm baklava. Cool completely in pan on a wire rack. Cover and let stand for several hours or overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over baklava; let stand until set.

CHOCOLATE BROWNIE BAKLAVA

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan.
• Place the softened butter in a large bowl or the bowl of an electric mixer, and whisk until it is pale yellow and light. Add the sugar and whisk until the mixture is light and fluffy. Whisk in the cooled chocolate, then add the eggs 1 at a time, whisking after each addition. Whisk in the vanilla and liqueur, sift in the flour, cocoa, and salt and fold them in until combined. Transfer the batter to the prepared baking pan, smoothing it out evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will be very moist in the center. Allow the brownies to cool 4 to 6 hours, but overnight is best.
• When you are ready to make the baklava, preheat the oven to 375 degrees F.
• Brush the fillo sheets with clarified butter and stack them. Cut fillo sheets into 4 (6-inch) squares. Brush one side of the 4 squares with some caramel sauce and sprinkle with half of the chopped pecans. Cut the brownies into 3-inch squares (reserve remaining brownies for another purpose) and place one on each fillo square. Fold fillo sheets around the brownies like an envelope, brush them with clarified butter, and place them seam-side down on a baking sheet. Bake until they are golden brown, about 4 or 5 minutes.
• Carefully place them on plate with a scoop of ice cream. Cover in caramel sauce, chocolate sauce, and pecans and enjoy.

CHOCOLATE-HAZELNUT BAKLAVA

Steps:

• Preheat the oven to 350°. Spread the nuts on a baking sheet and bake for 12 minutes, until the skins are blistered; let cool. Leave the oven on. Transfer the nuts to a kitchen towel and rub off the skins, then transfer to a food processor and pulse until coarsely chopped.
• Add the chocolate, 2/3 cup of the sugar and the cinnamon to the food processor and pulse until the chocolate and nuts are finely chopped and the same size.
• Unwrap the phyllo and cover with a sheet of plastic wrap. Generously butter a 9-by-13-inch metal baking pan. Butter and stack 8 sheets of phyllo. Trim the edges. Ease the stack into the pan. Sprinkle about 2 cups of the filling over the phyllo. Butter and stack 2 more phyllo sheets; fold them in half crosswise and place over the filling. Sprinkle on another 2 cups of the filling. Top with 2 more buttered, folded sheets and 2 cups of filling. Butter and stack 3 more phyllo sheets, fold them in half and place over the filling. Fold in the overhanging phyllo on top and brush generously with butter. Using a ruler and a sharp knife, cut the baklava (through the top and bottom) into 3-inch squares (there will be a bit left on one long side). Cut each square in half to make triangles.
• Bake the baklava for 25 minutes, then lower the oven temperature to 300° and bake for 50 minutes longer, until golden.
• In a saucepan, bring the water, honey and the remaining 2 cups of sugar to a boil. Simmer over moderate heat for 10 minutes. Immediately ladle the hot syrup over the hot baklava and let stand until completely cool, at least 4 hours and preferably overnight.

CHOCOLATE BAKLAVA

Steps:

• Preheat your oven to 350 F degrees. Lightly spray a baking sheet with cooking spray. If you use a 13x9 baking dish, the phyllo sheets will be bigger, so you might need to cut the ends off, either before using them, or after you've done layering the baklava, or you can simply tuck the ends in.
• If your nuts aren't toasted, simply place them on a baking sheet in a single layer and roast them for a few minutes in the oven, just until you start smelling them. Make sure you don't forget them as they will burn quickly.
• Place all the nuts in a food processor and pulse a few times until they are finely chopped.
• Combine all the nuts with the ground cinnamon and salt in a bowl and set aside.
• Microwave the Nutella for about 30 seconds on high, until melted and easily spreadable.
• Take one phyllo sheet and lay it on the bottom of the baking sheet. While working with one phyllo at a time, make sure you cover the other sheets with a damp towel. Brush this phyllo sheet evenly with butter. Repeat with 5 more sheets, you should end up with 6 sheets, all brushed with butter. Drizzle about 1/3 cup of the melted Nutella and spread with a spatula as evenly as you can. Sprinkle evenly with 1/3 of the nut mixture.
• Repeat the above step with 6 more phyllo sheets, Nutella and nut mixture, two more times, ending with 6 sheets of phyllo. Therefore you'll have 3 layers of Nutella and nuts and 4 layers of buttered phyllo sheets. Press gently into pan. Cut the ends off if necessary, or simply tuck them in.
• Cut into equal size squares or diamond shapes, using a very sharp knife.. You should end up with about 24 pieces.
• Bake for 35 minutes or until phyllo is golden brown and the edges appear slightly crisp.
• While the baklava is baking, make the syrup by adding all the syrup ingredients in a small saucepan and bringing it to a boil over medium heat. Turn the heat down and let it simmer for about 5 to 7 minutes. Remove from heat and keep warm.
• After you remove the baklava from the oven, immediately drizzle the honey mixture over the baklava. Cool the baklava in the pan.

CHOCOLATE DATE-NUT BAKLAVA

Steps:

• For syrup:
• Bring all ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Continue boiling 1 minute. Cool completely. (Can be prepared up to 2 days ahead. Cover and store at room temperature.)
• For filling:
• Combine 8 ounces walnuts, 6 ounces chocolate, dates, sugar and cinnamon in processor. Coarsely chop using on/off turns. Transfer filling to medium bowl. Mix in egg.
• Position rack in center of oven and preheat to 350°F. Lightly butter 13 x 9 x 2-inch metal baking pan. Place 1 phyllo sheet on work surface (keep remainder covered with plastic and damp towel to prevent drying). Brush phyllo with butter. Top with second phyllo sheet and brush with butter. Arrange sheets buttered side up and lengthwise in prepared pan, covering bottom and ends of pan. Brush another phyllo sheet with butter. Fold phyllo in half forming 8 x 12-inch rectangle and brush with butter. Repeat with 2 more phyllo sheets. Place 3 folded phyllo sheets in bottom of pan, buttered side up. Sprinkle half of filling over. Butter another phyllo sheet and fold in half. Butter top and place atop filling. Sprinkle remaining filling over. Repeat buttering and folding with 3 more phyllo sheets. Place atop filling. Butter last 2 phyllo sheets. Place lengthwise in pan, tucking in sides and ends of top and bottom sheets to enclose filling completely.
• Carefully cut through top layers of phyllo (do not cut through to filling) to form twenty-four 2-inch squares. Pour any remaining butter over. Bake until top is golden brown, about 45 minutes. Immediately spoon syrup over baklava. Cool completely. Cover and let stand at room temperature overnight.
• Melt 2 ounces chocolate and 1 tablespoon butter in heavy small saucepan. Dip walnut halves halfway into chocolate; shake off excess. Place on waxed paper and refrigerate until chocolate is set, about 30 minutes. (Can be prepared 1 day ahead. Cover walnuts with waxed paper.) Cut baklava into squares to platter. Place chocolate-dipped walnut half atop each square. Serve with whipped cream if desired.

CHOCOLATE BAKLAVA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.
• Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl. Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.
• Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create small triangles, again leaving bottom layer of phyllo intact.
• Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.
• Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.
• Melt remaining 2 ounces chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.