Choclava
- 1 lb. phyllo dough, thawed
- 1 lb. sweet unsalted butter
- 1 1/2 pounds chopped walnuts
- 1 cup sugar
- 1/4 pound melted Hersey's chocolate
- Syrup:
- 2 cups sugar
- 2 cups water
- 1/2 cup honey
- 1 T lemom juice
- Preheat the oven to 350 degrees F. Butter the bottom of a 11" X 14" x 2" sheet pan with melted butter using a pastry brush. Place one sheet of phyllo dough in the pan (and cover remaining sheets of phyllo dough with a clean, damp towel) and butter the sheet. Repeat using 10 sheets of phyllo dough. Sprinkle half the chopped walnuts and half of the sugar. Layer 10 more sheets of phyllo, brushing each layer with melted butter. Sprinkle remaining chopped walnuts and sugar and finish layering with phyllo dough and melted butter. Score the baklava into 2 inch traingle serving pieces using a sharp knife before baking. Bake about 35 minutes or until golden brown. Prepare the syrup by combining the sugar, water, honey and lemon juice and bring to a boil. Simmer 15 minutes. Allow baklava and syrup to cool slightly. Carefully pour the syrup over the baklava and allow syrup to coat each slice of baklava for 30 seconds. Tilt baking pan and pour off excess syrup (which can make baklava sickening sweet). With a sharp knife, cut each serving through to the bottom of the pan. Place each serving of baklava into foil baking cups and prepare to decorate with chocolate: Melt chocolate in a sturdy zip lock bag and cut tip of one corner with a scissors. Decorate the tops of each baklava serving with a quick zig-zag pattern. Enjoy!
phyllo dough, sweet unsalted butter, walnuts, sugar, chocolate, syrup, sugar, water, honey, lemom juice
Taken from www.epicurious.com/recipes/member/views/choclava-1210976 (may not work)