If you’re searching for something to go with your coffee that’s so sweet it’ll give you tooth decay just smelling it, look no further. I’ve turned the traditional recipe up to eleven with the addition of chocolate. Sweet as sin, and twice the calories! Απολαμβάνω!
Ingredients
- 1 16 oz. Package Phyllo Dough
- 1 lb. Finely Chopped Walnuts or Pecans
- 1/2 cup Mini Semi-Sweet Chocolate Chips
- 3/4 cup Unsalted Butter
- 1 tsp. Ground Cinnamon
- 1 cup Water
- 3/4 cup White Sugar
- 1 tsp. Vanilla Extract
- 1/2 cup Honey
- 3 tbsp. Chocolate Syrup
Directions
- Pre-heat oven to 350 degrees.
- Heavily coat a 9×13 baking dish with butter or a LOT of cooking spray.
- Melt butter in small saucepan.
- Unfold phyllo dough and cut in half to fit baking dish.
- Place one sheet of cut phyllo dough in the prepared baking dish and brush with melted butter.
- Repeat until the bottom layer is eight to ten sheets thick.
- Chop nuts into small pieces.
- Mix nuts with cinnamon and chocolate chips.
- Spread nut mixture evenly across phyllo dough layers.
- Cover with a single sheet of phyllo dough and brush with melted butter.
- Repeat until the top layer is eight to ten sheets thick.
- Using a sharp knife, cut into small squares or diamond-shaped pieces. (Remember, this is ridiculously sweet, so smaller pieces are better.)
- Bake in pre-heated oven for 45-50 minutes until very brown and crisp.
- While baklava is baking prepare sauce. Bring sugar and water to a boil in a saucepan over medium to medium high heat.
- Reduce heat, and add honey, vanilla, and chocolate syrup, and simmer while stirring for 20 minutes. Set aside.
- Remove baklava from oven and immediately pour sauce over the top, making sure to cover every piece.
- Allow to cool in baking dish.
- Serve in cupcake liners or on small squares of parchment paper. Do not wrap to store, or it will get soggy and end up more like a sad Poptart than baklava.