Subj : 11/17 Nat Baklava Day 3
To   : All
From : Dave Drum
Date : Tue Nov 16 2021 10:57:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maura's Chocolate-Hazelnut Baklava
 Categories: Nuts, Chocolate, Desserts, Pastry
      Yield: 24 Servings
 
      1 lb Hazelnuts
     12 oz Bittersweet chocolate;
           - coarse chopped
  2 2/3 c  Sugar
  1 1/2 tb Cinnamon
      1 lb Phyllo dough
      2 c  Unsalted butter; melted
      2 c  Water
  1 1/2 c  Honey
 
  Set the oven @ 350ºF/175ºC.
  
  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" 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" 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 300ºF/150ºC 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.
  
  By  Maura Kilpatrick
  
  RECIPE FROM: https://www.myrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The supreme irony of life is that hardly anyone gets out of it alive" RAH

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