Baklava is a sweet, classic cookie that is served with tea in the Middle East. This version has a wonderful chocolate filling that goes well with Greek or Turkish yogurt flavored with ground cardamom seeds.
1 Pan, 24 Pieces
© 2019 Elisabeth Johansson / Sterling · Reproduced with permission. · Reprinted with permission from Chocolate © 2014 by Elisabeth Johansson, Sterling Publishing Co. Photography by Stefan Wettainen (£17.99, available from www.thegmcgroup.com)
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You Will Need
Preheat the oven to 325˚F. Finely chop the walnuts and pistachios by hand or in a food processor. Set aside. Chop the chocolate. Grate the almond paste and put it into a bowl. Add the butter, sugar, vanilla sugar, cinnamon, cardamom, and eggs and mix on low speed until combined and smooth. Stir the flour, nuts, and chocolate into the batter along with the cacao powder until combined.
Brush the bottom of an 8 x 12-inch cake pan, with melted butter and line with a sheet of phyllo dough. Brush 5 sheets of phyllo dough with melted butter and layer them in the bottom of the pan. Spread two-thirds of the nut filling over the dough. Continue by brushing and layering another 5 sheets of phyllo dough. Spread the remaining ¹/# of the nut mixture on top. Complete with a final 5 sheets of phyllo dough, brushing all the layers, including the surface of the topmost layer, with butter. Using a sharp knife, score the top layer into squares about 2 inches in diameter. Bake in the oven for 40–50 minutes until the baklava turns a light golden-brown color.
Make the honey drizzle by blending all the ingredients in a pot and boiling until it reaches 225˚F. Strain. When the baklava has cooled, pour the syrup gently over the top and let stand until liquid is absorbed before slicing.