Dark Chocolate-raspberry Baklava
- Servings: 12
- Prep Time: 3 hours
- Cook Time: 45 minutes
- Total Time: 3 hours and 45 minutes-includes cooling
|2 Tbsp||Lemon Juice|
|3 cups||Finely Chopped Walnuts|
|1½ cups||Finely Chopped Almonds|
|2½ cups||Fresh Raspberries|
|2||, 10-oz Bags of Dark Chocolate Chips|
|2 sticks||(1 Cup) Melted Butter|
|1||, 1-pound Package of Phyllo Pastry, thawed about 2 hours at room temperature|
Preheat oven to 350 degrees.
In small saucepan heat and stir sugar, water, lemon juice, cinnamon and honey to a boil. Reduce heat and simmer 5-10 minutes. Remove from heat and let cool.
In food processor finely chop walnuts and almonds. Put them in a large bowl and mix with sugar, cinnamon, nutmeg and salt.
Gather another large bowl and set aside. In food processor chop raspberries and place in the large bowl that was set aside. In food processor grind chocolate chips and stir them into the raspberries. Set aside.
Melt butter in a medium bowl in microwave.
Generously coat a 13x9-inch pan with cooking spray. Place 5 phyllo sheets in pan, brushing melted butter on each sheet before adding the next. Sprinkle HALF of the nut mixture over this stack of phyllo sheets. Top with 4 more phyllo sheets, brushing butter on each sheet. Spread dark chocolate and raspberry mixture over these phyllo sheets. Add 4 more phyllo sheets, brushing butter on each as before. Sprinkle the remaining nut mixture on these phyllo sheets. Top with 4 more sheets of phyllo, brushing melted butter on each sheet. Cut the stack into the size and shapes you want for the baklava. Place in oven and bake for 45 minutes or until golden brown.
Remove from oven and immediately pour syrup over baklava. Let stand 15-20 minutes and then place pan in refrigerator for 2 hours, or until chocolate is firm. Take out of fridge and serve. Keep in an air tight container at room temperature to store.
This is a tasty recipe although it does get a little messy -- but it's so worth it once completed. It may take a little longer than 2 hours to firm.