<\/em><\/strong><\/p>\n

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If you love baklava, you\u2019re in for a treat ;). \u00a0This version features hazelnuts, dark chocolate and cinnamon, all soaked in a fragrant honey syrup. It\u2019s sticky, rich and completely addictive. Layer upon layer of crisp filo pastry filled with toasted nuts and high-quality chocolate, drenched in syrup until it practically drips\u2026 An exceptional and slightly indulgent autumn dessert that will satisfy even the most refined \u2013 and sweet \u2013 tastes :).<\/em><\/p>\n<\/blockquote>\n

Makes 24 portions.<\/span><\/p>\n

Ingredients for honey syrup:<\/span><\/p>\n

\n
• 2 cups water<\/li>\n
• 1\u00bd cups honey<\/li>\n
• \u00bd cup sugar<\/li>\n
• 2 cinnamon sticks<\/li>\n<\/ul>\n

  Place all ingredients in a saucepan, stir and bring to the boil until the sugar and honey dissolve. Simmer gently for about 15 minutes until slightly thickened (you should get about 2\u00bd cups of syrup). Leave to cool.<\/p>\n

  Ingredients for baklava:<\/span><\/p>\n

  \n
  • approx. 500 g filo pastry (about 24 sheets)*<\/li>\n
  • 450 g hazelnuts<\/li>\n
  • 320 g dark chocolate (70%), roughly chopped<\/li>\n
  • 1\u00bd tablespoons ground cinnamon<\/li>\n
  • 300 g clarified butter, melted<\/li>\n<\/ul>\n

    Toast the hazelnuts in a dry pan or in the oven at 180\u00b0C, stirring occasionally. Rub off the skins (they come off easily if wrapped in a paper towel and rubbed). Chop or pulse into small pieces (not too fine). Chop the chocolate into similar-sized pieces. Combine with the hazelnuts and cinnamon.<\/p>\n

    Grease a 23 \u00d7 33 cm baking tin.<\/p>\n

    Working with one sheet of filo at a time (keeping the rest covered so it doesn\u2019t dry out), place a sheet in the tin and brush with melted butter. Repeat until you have 8 layers. Spread half of the nut and chocolate mixture evenly over the pastry. Add 4 more sheets of filo, brushing each with butter. Spread the remaining filling. Top with 12 more sheets of filo, brushing each layer with butter, including the top layer. Using a sharp knife, cut into squares or triangles, slicing almost all the way through.<\/p>\n

    Bake at 170\u00b0C for 20 minutes, then reduce the temperature to 140\u00b0C and bake for a further 40\u201345 minutes, until golden. Remove from the oven and immediately pour the cooled syrup evenly over the hot baklava (about 2 cups). Leave to cool for several hours. Baklava tastes best on the second or third day.<\/p>\n

    Store at room temperature.<\/p>\n

    * If your filo sheets are larger, trim them to fit the tin.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n

    Recipe adapted from Soframiz<\/span><\/span> by Ana Sortun<\/span><\/span> and Maura Kilpatrick<\/span><\/span>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    If you love baklava, you\u2019re in for a treat ;). \u00a0This version features hazelnuts, dark chocolate and cinnamon, all soaked in a fragrant honey syrup. It\u2019s sticky, rich and completely addictive. Layer upon layer of crisp filo pastry filled with toasted nuts and high-quality chocolate<\/p>\n","protected":false},"author":1,"featured_media":6700,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,29],"tags":[96,86,408,332],"duration":[],"tag_group":[],"class_list":["post-6697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-phyllo-cakes","tag-chocolate","tag-cinnamon","tag-filo-pastry","tag-hazelnuts"],"acf":[],"yoast_head":"\n