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Chocolate-Drizzled Baklava

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  • 8 ounces (2 baking bars) bittersweet chocolate
  • 3 cups finely chopped walnuts
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 16 ounces frozen phyllo dough, thawed and covered with a damp towel
  • 1 cup butter, melted
  • 1 cup honey


  1. Heat oven to 300 degrees F.
  2. Finely chop 7 ounces of the chocolate. Set aside remaining chocolate for the topping.
  3. Combine chopped chocolate, walnuts, sugar and cinnamon. Divide into 4 equal portions, about 1 cup each. Set aside.
  4. Lightly butter a 13 x 9-inch glass baking dish. Cut the phyllo dough into 13 x 9-inch rectangles, keeping the dough covered with a damp cloth while working to prevent it from drying. Place 1 phyllo sheet in the dish and brush the top with melted butter. Repeat layering and buttering 7 times. Sprinkle 1 cup of the walnut mixture over the first 8 layers. Repeat 3 more times, ending with the walnut mixture. Top with the remaining phyllo sheets. With a sharp knife, make 2 cuts lengthwise in the phyllo, taking care to cut only the top layers of dough. Then make 8 diagonal cuts to form diamond-shaped pieces. Brush the top with the remaining butter.
  5. Bake for 1 hour 15 minutes, or until the top is golden brown.
  6. Meanwhile, heat the honey until warm. Pour over the hot baklava.
  7. Cool on a wire rack for 1 hour, then cover with aluminum foil and let stand at room temperature until ready to serve.
  8. When ready to serve, melt remaining 1 ounce of chocolate in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth.
  9. To serve, cut completely through all layers. Using a spoon or pastry bag, drizzle the baklava with the melted chocolate.