• 11/17 Nat Baklava Day 3

    From Dave Drum@1:229/452 to All on Tue Nov 16 10:54:38 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Maura's Chocolate-Hazelnut Baklava
    Categories: Nuts, Chocolate, Desserts, Pastry
    Yield: 24 Servings

    1 lb Hazelnuts
    12 oz Bittersweet chocolate;
    - coarse chopped
    2 2/3 c Sugar
    1 1/2 tb Cinnamon
    1 lb Phyllo dough
    2 c Unsalted butter; melted
    2 c Water
    1 1/2 c Honey

    Set the oven @ 350ºF/175ºC.

    Spread the nuts on a baking sheet and bake for 12
    minutes, until the skins are blistered; let cool. Leave
    the oven on. Transfer the nuts to a kitchen towel and
    rub off the skins, then transfer to a food processor and
    pulse until coarsely chopped.

    Add the chocolate, 2/3 cup of the sugar and the cinnamon
    to the food processor and pulse until the chocolate and
    nuts are finely chopped and the same size.

    Unwrap the phyllo and cover with a sheet of plastic
    wrap. Generously butter a 9" by 13" metal baking pan.
    Butter and stack 8 sheets of phyllo. Trim the edges.
    Ease the stack into the pan. Sprinkle about 2 cups of
    the filling over the phyllo. Butter and stack 2 more
    phyllo sheets; fold them in half crosswise and place
    over the filling. Sprinkle on another 2 cups of the
    filling. Top with 2 more buttered, folded sheets and 2
    cups of filling. Butter and stack 3 more phyllo sheets,
    fold them in half and place over the filling. Fold in
    the overhanging phyllo on top and brush generously with
    butter. Using a ruler and a sharp knife, cut the baklava
    (through the top and bottom) into 3" squares (there
    will be a bit left on one long side). Cut each square in
    half to make triangles.

    Bake the baklava for 25 minutes, then lower the oven
    temperature to 300ºF/150ºC and bake for 50 minutes
    longer, until golden.

    In a saucepan, bring the water, honey and the remaining
    2 cups of sugar to a boil. Simmer over moderate heat for
    10 minutes. Immediately ladle the hot syrup over the hot
    baklava and let stand until completely cool, at least 4
    hours and preferably overnight.

    By Maura Kilpatrick

    RECIPE FROM: https://www.myrecipes.com

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