Cherry Chocolate Baklava Recipe
Servings: 4
Ingredients
- 1 c. dry cherries or possibly 1 c. raisins
- 1 c. water
- 2 1/4 c. toasted minced pecan
- 2 Tbsp. sugar
- 1 tsp cinnamon
- 6 ounce bittersweet chocolate, minced
- 2/3 c. butter, melted
- 12 sht phyllo pastry Syrup
- 1 c. sugar
- 1/2 c. liquid honey
- 1/3 c. water
- 1 x strip lemon, rind
- 1 Tbsp. lemon, juice
- 2 whl cloves
Directions
- Preheat oven to 350 degrees F.In bowl, combine cherries with water; let stand for 5 min.
- Drain and pat dry; chop coarsely.
- Meanwhile, in food processor, grind together pecans, sugar and cinnamon till coarse, transfer to bowl.
- Stir in cherries and chocolate; set aside.
- Lightly brush 13-x 9-inch cake pan with some of the butter; set aside.
- Cut phyllo in half into 14-x 8-inch sheets.
- Place 1 sheet on work surface, keeping remainder covered with plastic wrap and damp towel to prevent drying out.
- Brush sheet with some of the butter.
- Layer with 5 more sheets, brushing each with butter.
- Place in pan; sprinkle with 1 c. pecan mix.
- Stack 4 sheets, brushing each with butter; place on pecan mix.
- Sprinkled with 1 c. pecan mix.
- Stack 4 sheets, brushing each with butter; place on pecan mix.
- Sprinkle with 1 c. pecan mix.
- Stack 4 sheets, brushing each with butter; place on pecan mix.
- Sprinkle with remaining pecan mix.
- Stack remaining sheets, brushing each with butter. Place on top.
- Using tip of sharp knife and without cutting all the way through to filling, cut phyllo diagonally from 1 corner to opposite corner; making parallel cuts, 1 1/2 inches apart, to edge.
- Repeat in opposite direction to create diamonds.
- Bake in oven for 40 to 45 min or possibly till golden.
- Syrup:In small saucepan, whisk together sugar, honey, water, lemon rind, lemon juice and cloves.
- Bring to boil over medium high heat; cook, stirring for 1 minute.
- Throw away rind and cloves.
- Pour over warm baklava.
- Let cold on rack. Cut into diamond shapes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 1078 | |
| Calories from Fat 653 | 61% |
| Total Fat 76.44g | 96% |
| Saturated Fat 35.23g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 234mg | 10% |
| Potassium 597mg | 17% |
| Total Carbs 114.34g | 30% |
| Dietary Fiber 11.4g | 38% |
| Sugars 96.88g | 65% |
| Protein 9.31g | 15% |
