Recipe Ingredients
- 1 pound roasted hazelnuts
- 12 ounces bittersweet chocolate, roughly chopped
- 2 ⅔ cups sugar, divided
- 1 tablespoon ground cinnamon
- 1 (16-ounce) box Athens Phyllo Dough
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups pure honey
Recipe Directions
- Preheat oven to 350°F. Transfer hazelnuts to food processor and pulse until coarsely chopped.
- Add chocolate, ⅔ cup of sugar and cinnamon to food processor and pulse until chocolate and nuts are finely chopped.
- Trim phyllo dough so that it fits in a 9x13-inch metal baking dish. Generously coat baking pan with butter. Cover phyllo with plastic wrap. Butter and stack 8 sheets of phyllo. Place stack evenly into prepared pan. Sprinkle roughly 2 cups of hazelnut filling evenly over phyllo. Butter and stack 4 phyllo sheets, and place over filling. Sprinkle evenly with 2 cups of hazelnut filling. Repeat with butter, phyllo and hazelnut filling one additional time.
- Butter and stack 6 phyllo sheets and place over hazelnut filling. Brush top of baklava generously with butter.
- Using a sharp knife, cut baklava into 3-inch squares. Cut each square in half to create triangles.
- Bake for 25 minutes, then lower temperature to 300°F and bake for an additional 50 minutes, until golden.
- Bring 2 cups of water, honey and remaining 2 cups of sugar to boil in small saucepan over medium-high heat. Simmer over medium heat for 10 minutes. Ladle hot syrup over baklava and let stand at room temperature until completely cool, at least 4 hours, or overnight. Serve and enjoy.
