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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
- Heat oven to 300 degrees F.
- Finely chop 7 ounces of the chocolate. Set aside remaining chocolate for the
- Combine chopped chocolate, walnuts, sugar and cinnamon. Divide into 4 equal portions,
about 1 cup each. Set aside.
- 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.
- Bake for 1 hour 15 minutes, or until the top is golden brown.
- Meanwhile, heat the honey until warm. Pour over the hot baklava.
- Cool on a wire
rack for 1 hour, then cover with aluminum foil and let stand at room temperature
until ready to serve.
- 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.
- To serve, cut completely through all layers. Using a spoon or pastry bag, drizzle the
baklava with the melted chocolate.
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