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Bittersweet Chocolate Date Nut Baklava
Chocolate and walnuts enveloped in a crunchy bittersweet phyllo.
Servings 30
Author Mary Papoulias-Platis
Syrup:
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2
cups
sugar
-
1
cup
water
-
1/4
teaspoon
ground cloves
-
1/4
teaspoon
ground ginger
-
1/4
teaspoon
ground allspice
Chocolate Filling
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6
cups
walnuts
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12
ozs.
bittersweet chocolate, coarsely chopped
-
2
cups
pitted dates
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4
tablespoons
sugar
-
2
tablespoons
cinnamon
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2
eggs, slightly beaten
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2
sticks melted butter for the phyllo
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1
box of pyhllo dough, thawed, in the refrigerator the night before.
Syrup
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Place all the ingredients in a small saucepan and boil until sugar is dissolved. About 2 minutes.
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Remove from heat and let cool.
Filling
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Place the walnuts, chopped chocolate, dates, sugar and cinnamon in a food processor and pulse on/off until nut mixture is coarsely chopped.
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Transfer to a medium bowl and add the eggs. Mix well.
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Butter the sheet pan.
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Place 1/2 pound of the phyllo sheets on the bottom. (about 14 sheets) one by one buttering each layer.
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Add the chocolate-nut mixture.
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Add remaining phyllo, buttering each layer.
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Cut into 2 1/2 " (or any size you would like), squares or so. Can be cut in diagonals or diamonds too.
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Bake for 45 minutes at 350 degree oven.
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Pour syrup over the baklava immediately.
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Let the baklava cool and serve.
Note: This can be ahead of time. Freeze before cooking, add syrup after baking.
I buy my chocolate bar at Trader Joes.