*  Exported from  MasterCook  *

                            Chocolate Baklava

Recipe By     : 365 Great Chocolate Desserts by Natalie Haughton
Serving Size  : 50   Preparation Time :0:00
Categories    : Chocolate                        Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Unsalted butter
   4      c             Pecans -- finely chopped
   2      ts            Cinnamon -- ground
     3/4  c             Sugar
   1      c             Semisweet chocolate chips --
                        - melted
   1                    Pkg filo dough
     3/4  c             Orange juice
   1      ts            Vanilla extract
                        Thin Chocolate Glaze:
   2      oz            Semisweet chocolate
   1      tb            Butter
   1      tb            Water

  Preparation time: 1 hour 30 minutes

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 filo
sheets on a damp towel. Cover with a damp towel to prevent drying
out. Brush a 12x18" sheet cake pan with clarified butter. Layer half
of filo sheets (about 10x12) in pan, brushing each sheet with butter.
Spread half of nut mixture evenly over layered filo sheets. Brush
next filo sheet on both sides with butter; then place on top of nuts.
Add 5 or 6 more filo sheets, brushing each sheet with butter. Top
with remaining nut mixture. Butter next filo sheet on both sides and
place on top of nuts. Top with remaining filo 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 pastry as soon as it is removed from oven. Let stand until cool,
4 hours or over night.

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.

Thin Chocolate Glaze:

In a small glass bowl, combine chocolate, butter, and water. Heat in
microwave on High 30 to 45 seconds, or until melted and smooth when
stirred.


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