Recipe adapted from this site.
Chocolate Baklava with Rose Cinnamon Syrup
- 1 pack phyllo / filo dough
- 2 cups (200g) hazelnuts, crushed
- 1 1/4 cups (280g) unsalted butter, melted
- 150g dark chocolate, chopped
- 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
- 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.