Chocolate Baklava with Rose Cinnamon Syrup

Baklava

It’s Monday again. Another week has passed. What did you do in the weekend? Husband and I took out our little girl to play snow on Saturday. Our flat locate on a hill, so we have lots of “slide” to choose from. I bought her snow sliding thingy. It’s her first snow sliding ever! And she really enjoyed it.
Always making me happy to see my two babies (one small baby, one big baby :P) having fun when they’re playing. Then after that, we had hot chocolate and hot instant noodle with broth for lunch after being cold in the snow. And spending the rest of the day being lazy. Lovely!
Now you might asking what is the relation between playing snow sliding and baklava?
Nothing.
Nothing really.
Just want to share with you what I did the weekend.
Baklava
Back to business now.
I’ve made baklava before. Long long time ago. When I just started the blog. You can find the post about it here.
To be honest, I’ve never heard of baklava before. Ever. But then I saw a post from fellow Indonesian blogger. I was curious and started some research about it. And of course I had to try it. But something unexpected happened. Husband only took 1 slice of it and didn’t touch it anymore. Leaving me eating the whole tray of baklva by my self. Took me a week or so to finish the whole thing :D
But not this time, he took a lot more slices than the first one. I guess it’s because of the chocolate in the mixture. Always fall for chocolates. Every time. He’s so very cute sometimes.
Anyway, I got this recipe from when I was pinteresting. I did some changes as usual. Doesn’t feel like my self if I don’t change something from the original recipe.

 Baklava

Recipe adapted from this site.

Chocolate Baklava with Rose Cinnamon Syrup

  • Servings: 36 pieces
  • Difficulty: medium

Ingredients:

for Baklava

  • 1 pack phyllo / filo dough
  • 2 cups (200g) hazelnuts, crushed
  • 1 1/4 cups (280g) unsalted butter, melted
  • 150g dark chocolate, chopped

for syrup

  • 1 cup (200g) caster sugar
  • 1 cup (250ml) water
  • 1/4 cup (60ml) honey
  • 2 tsp lemon juice
  • 10cm cinnamon stick
  • 1/4 tsp rose water

How to:

  • Syrup: Place all the ingredients in a small sauce pot. Bring it to the boil and then simmer until the water reduce to half and the syrup is thick. Set aside and let it cool.
  • Baklava: Cut the phyllo sheets to fit the size of your pan that you’re going to use.
  • Mix crushed hazelnuts and chocolates.
  • Brush some melted butter into the bottom of the pan. Place 1 sheet of phyllo pastry into the pan and then brush (lightly and gently) with some more butter. Repeat the process until you’ve done 5 layers.
  • The 6th layer, after brushing the phyllo with butter, spread some of the chocolate-hazelnut mixture on the phyllo.
  • Repeat again with only phyllo and butter.
  • The last 5 layers should only be phyllo and butter. (It should be at least 25 layers all together with 4 layers chocolate-hazelnut filling in between the layer).
  • Carefully cut the baklava into squares / diagonal for diamond shape. Be careful not to lift any sheets when you’re cutting.
  • Bake baklava in preheat oven at 175°C for 25 minutes and then lower the heat into 160°C for another 25 to 30 minutes (depending how thick is your baklava).
  • Take out from the oven and pour the syrup into the cuts evenly. And let it cool down at least 4 hours before serving it.

p.s: I suggest not to store the baklava in the fridge. Room temperature is the best.

Baklava

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22 Comments

    • Ridha says:

      I know, middle-east shop close to my place also selling baklava. In tiny size (or maybe the size they should be).. I’ve never tried them though. A bit pricey :D

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