Chocolate Hazelnut Baklava

Chocolate Hazelnut Baklava

2 c hazelnuts,lightly toasted
1 3/4 c sugar
1 T cinnamon,Ground
1 c clarified butter
1/2 c cocoa powder
12 phyllo dough
3/4 c honey
3/4 c water
1 T lemon juice
1 T light corn syrup
lavender chantilly
1 c heavy cream
1 T lavender blossoms
1 T sugar
hazelnut bark
2 c hazelnuts,skins removed & lightly toasted and roughly chopped
8 oz bittersweet chocolate
2 T fresh lavender blossoms
-garnish
1 . Preheat oven to 325.
2. In a food processor, grind hazelnuts, 1/4 cup sugar and cinnamon until very fine, then
set aside. In small saucepan over low heat, combine clarified butter and cocoa, keeping
warm throughout assembly process. Brush a 9"x13" pan with the butter mixture. Lay a
sheet of phyllo in the pan. Half of the sheet will be hanging out of the pan. Brush the
phyllo with the butter mixture and fold the phyllo in half so that the pan now has two
layers of dough. Brush second layer of phyllo with the butter mixture and repeat with
three more sheets of phyllo. You will now have eight layers of phyllo. Spread half of the
ground hazelnut mixture over the layered phyllo. Layer two more sheets of phyllo over
this, brushing each with the butter mixture. Spread the remaining hazelnut mixture and
repeat the layering process with six more sheets of phyllo. Lightly score the top of the
phyllo in a diamond pattern. You should end up with twenty-four diamonds and a few
triangles around the edges. Bake at 325 for 35-40 minutes. Let cool and cut through all
the layers following the scored lines.
3.In a heavy saucepan combine the honey, water, 1 1/2 cups sugar, lemon juice and
corn syrup. Bring to a boil. Reduce heat immediately and gently simmer 3-4 minutes.
Pour the hot sugar syrup over the cooled baklava. Allow the syrup to soak in for at least
one hour before serving.
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