This is a twist on the traditional baklava. This rich version is filled with peanuts and melted chocolateÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Âalmost like a candy bar but with a flaky crust.
| Saturated fat
- [1/2] cup milk chocolate chips
- [1/2] cup peanuts, chopped
- 25 (8x8-in.) sheets phyllo dough
- [1/2] cup butter, melted
- [1/2] cup Simple Syrup (recipe in Chapter 22), at room temperature
Preheat the oven to 350Ãƒâ€šÃ‚ÂºF.
In a medium bowl, combine milk chocolate chips and peanuts.
In an 8ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â´8-inch pan, begin to layer phyllo dough. Add 10 sheets, buttering each sheet as you lay it in the pan. Then sprinkle phyllo dough with [1/2] chocolate-peanut mixture. Layer next 5 phyllo sheets, brushing each sheet with butter. Sprinkle rest of chocolate-peanut mixture over top, and add remaining 10 layers of phyllo, again brushing each sheet with butter.
Using a sharp knife, cut baklava into 12 equal pieces. Bake for 20 to 25 minutes or until phyllo turns golden brown.
Pour Simple Syrup over baklava, and let it soak for at least 2 hours before serving.
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