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
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It is possible to track the history of `recipes` far back into distant history, at least as far back into history as early Egypt, and potentially, even further back. However, these, old records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to experts are some clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius describes how the Roman chefs were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs like bay, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from middle-east cuisine, including spices like parsley and basil. The introduction of these new foods and spices created an eruption in cookery books, many of which are kept safe in academic collections. For the decades that followed, the powerful and rich competed with each other to offer the most extravagent meals, and because of this the best chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookbooks are in great demand, mostly as a result of higher levels of literacy, people having increased spare time and disposable income. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Chocolate Baklava recipe.
