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

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