This recipe has been featured in a post on The Recipe Girl blog: Greek Dinner Party- The Desserts.
Yield: 30 to 40 pieces
Prep Time: 30 min
Cook Time: 60 min
Great dessert for our Greek dinner party. I used the melted butter to brush onto the phyllo sheets and I wish I had used the spray butter instead. I ended up using more butter than directed, and I believe the spray butter would have been just as good and not quite as buttery. It was my first time making baklava, and I was very happy with the outcome. Yum!
One (16 ounce) package frozen phyllo dough, thawed
1 1/4 cups butter (no substitutes), melted
1 pound finely chopped walnuts
1 (12 ounce) package miniature semisweet chocolate chips
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
3/4 cup fresh squeezed orange juice
1/2 cup sugar
1/2 cup water
1/2 cup honey
2 tablespoons lemon juice
1. Preheat oven to 350 degrees F. Butter a 15-in. x 10-in. x 1-in. baking pan.
2. Layer eight sheets of phyllo dough (one at a time) in pan, brushing each with butter before adding the next sheet. In a bowl, combine nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
3. Add four more sheets of phyllo dough (one at a time), brushing each with butter before adding the next. Top with 2 more cups nut mixture. Layer and brush four more sheets of dough with butter; top with remaining nut mixture. Top with the remaining dough, brushing each sheet with butter. Drizzle any remaining butter over top.
4. Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake for 40-50 minutes or until golden brown. While baklava is baking, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pan on a wire rack before you remove the pieces of baklava from the pan.
*An easier way to butter the phyllo is to purchase butter spray. Simply spray each sheet of phyllo with the butter spray instead of brushing with melted butter.
*Tip for working with phyllo dough- you don't want it to dry out. If you get some paper towels wet and wring them dry as much as possible, you can lay them on top of the phyllo to keep it damp. You don't want to get the phyllo 'wet,' but if you can keep it from drying out- that will help prevent tearing as you use it.
Source: RecipeGirl.com (Adapted from Allrecipes)