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CHOCOLATE ALMOND BAKLAWA
Category: Dessert - (671)
Origin: Palestine
Source: Heifa Odeh
Buttery, crispy phyllo with a subtle, yet prominent chocolate and simple syrup that has a hint of coffee to accentuate the flavour of the chocolate in the baklawa. Servings: 2-3 dozen pieces.
Ingredients:
6 oz (175 g) 70% dark chocolate, finely chopped
14 oz (397 g) unsalted whole almonds, finely chopped
1 tsp ground cinnamon
1 (16-oz [454-g]) package of phyllo dough, thawed
2 sticks (226 g) of unsalted butter, melted
SYRUP
1 ¼ cups (250 g) granulated sugar
1 cup (240 ml) water
1 ½ tsp (2 g) instant coffee
14 oz (397 g) unsalted whole almonds, finely chopped
1 tsp ground cinnamon
1 (16-oz [454-g]) package of phyllo dough, thawed
2 sticks (226 g) of unsalted butter, melted
SYRUP
1 ¼ cups (250 g) granulated sugar
1 cup (240 ml) water
1 ½ tsp (2 g) instant coffee
Preparation:
Preheat the oven to 350°F (177°C).
Mix together the chopped chocolate, almonds and cinnamon. You can either chop each ingredient by hand or with a food processor one at a time and then combine everything.
In a 9 x 13–inch (23 x 33–cm) baking pan, lay half of the phyllo sheets flat and evenly in the pan. Trim the edges if it does not fit exactly.
Add the chocolate-almond mixture on top of the phyllo, spreading it out evenly.
Place the rest of the phyllo sheets on top of the filling, and then with a sharp knife, slice across the shorter side and then slice diagonally to create diamond-looking pieces. You can also easily make square pieces. Either will be great!
Pour the melted butter all over the top evenly.
Bake for 35 minutes, until the baklawa is lightly browned on top.
While the baklawa is baking, make the syrup by combining the ingredients in a small pot. Stir together on medium-high heat until it starts to boil, and then let it simmer for 10 to 15 minutes until it thickens slightly. Set this aside. You should taste some coffee flavor in the syrup. If you like it more pronounced, feel free to add more instant coffee and stir.
After baking, pour the warm syrup immediately all over the top of the baklawa. Let the baklawa cool completely to room temperature to absorb the syrup. Baklawa is best the next day!
Mix together the chopped chocolate, almonds and cinnamon. You can either chop each ingredient by hand or with a food processor one at a time and then combine everything.
In a 9 x 13–inch (23 x 33–cm) baking pan, lay half of the phyllo sheets flat and evenly in the pan. Trim the edges if it does not fit exactly.
Add the chocolate-almond mixture on top of the phyllo, spreading it out evenly.
Place the rest of the phyllo sheets on top of the filling, and then with a sharp knife, slice across the shorter side and then slice diagonally to create diamond-looking pieces. You can also easily make square pieces. Either will be great!
Pour the melted butter all over the top evenly.
Bake for 35 minutes, until the baklawa is lightly browned on top.
While the baklawa is baking, make the syrup by combining the ingredients in a small pot. Stir together on medium-high heat until it starts to boil, and then let it simmer for 10 to 15 minutes until it thickens slightly. Set this aside. You should taste some coffee flavor in the syrup. If you like it more pronounced, feel free to add more instant coffee and stir.
After baking, pour the warm syrup immediately all over the top of the baklawa. Let the baklawa cool completely to room temperature to absorb the syrup. Baklawa is best the next day!
