Ingredients
2 unsalted butter
4 cup pecans, finely chopped
2 tsp cinnamon, ground
3/4 cup sugar
1 cup semisweet chocolate chips,
1 melted
1 package filo dough
3/4 cup orange juice
1 tsp vanilla extract
1 thin chocolate glaze, (recip
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
heat. Let stand a few mins. 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. 2. 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 12 x 18-in sheet
cake pan with clarified butter. Layer half of filo sheets (about 10 x
12) 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. 3.
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 mins, or until golden. 4. About 30 mins 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 mins. 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. 5. 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 2 (1-oz) squares semisweet chocolate 1 Tbs butter
In a small glass bowl, combine chocolate, butter, and 1 Tbs water.
Heat in microwave on High 30 to 45 secs, or until melted and smooth
when stirred.
Preparation Time: 1:30
Servings: 50 servings
Chocolate Baklava Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Recipes as an idea can be observed far back into the far past, at least as far as pharonic Egypt, and quite possibly further than that. In practice though, these, old records were just very simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians are some tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius created a number of documents describing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. He also informs us how the Roman cooks were skilled in the use of a wide range of spices, including a few you will know like thyme, mint and asafoetida. In the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas created an explosion in manuscripts on cookery, some of which still exist in academic collections. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chocolate Baklava recipe.
