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    You are in: Home / Greek / Chocolate Nut and Date Baklava Recipe
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    Chocolate Nut and Date Baklava

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Olha's Note:

    Honey and orange juice drench flaky diamond shaped pieces of baklava. The chocolate and date filling is a welcome departure from the usual nuts. Since the pastry is very sweet, do as the Greeks do and serve in the afternoon or evening with coffee or tea.

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    Ingredients:

    Servings:

    Units: US | Metric

    TOPPING

    Directions:

    1. 1
      Toast pecans on baking sheet in center of 350°F oven for 5 to 10 minutes or until fragrant; let cool. In bowl, toss together pecans, dates, chocolate, sugar, cinnamon and orange rind. Set aside.
    2. 2
      Place one sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with butter. Fold in half crosswise; brush lightly with butter. Place in greased 13 x 9 inch cake pan. Repeat with three more sheets of phyllo for a total of eight layers.
    3. 3
      Sprinkle with ONE-THIRD of the chocolate mixture. Lightly brush two more sheets of phyllo with butter; fold each in half and place over chocolate mixture. Sprinkle with another ONE-THIRD of the mixture. Brush two more sheets of phyllo with butter; fold each in half and place on top. Sprinkle with remaining chocolate mixture. Brush remaining phyllo with butter; fold each in half and place in pan. Brush top sheet with remaining butter. Tuck in any excess.
    4. 4
      Using sharp knife and without cutting all the way through to filling, make long diagonal cuts, 1 1/2 inches apart, through top layers of phyllo, first in one direction, then opposite, to form diamond shapes. Bake in center of 350°F oven for 40 to 45 minutes or until golden brown and flaky on top.
    5. 5
      TOPPING: Meanwhile, in small saucepan, whisk honey with orange juice; bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes, whisking occasionally. Spoon over hot baklava. Let cool completely on rack. (Baklava can be covered with plastic wrap and stored at room temperature for up to 1 day.).
    6. 6
      In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Drizzle over baklava. Cut into diamond shapes. Makes 24 servings.
    7. 7
      Canadian Living’s Best Chocolate.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate Nut and Date Baklava

    Serving Size: 1 (53 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 193.3
     
    Calories from Fat 110
    57%
    Total Fat 12.2 g
    18%
    Saturated Fat 3.9 g
    19%
    Cholesterol 13.5 mg
    4%
    Sodium 82.8 mg
    3%
    Total Carbohydrate 21.5 g
    7%
    Dietary Fiber 1.7 g
    7%
    Sugars 14.5 g
    58%
    Protein 1.8 g
    3%

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