This is my own take on the classic Moroccan baklava. It’s a rich and decadent dessert with hazelnut, chocolate, orange blossom and honey. Perfect for entertaining. Serves 24
– 24 sheets phyllo dough, thawed if previously frozen
– 1 pound unsalted butter
– 1/2 cup unsalted, roasted hazelnuts, chopped finely for the garnish
– 1 pound unsalted, roasted hazelnuts
– 2 tablespoons orange blossom water or rose water
– 2/3 cup sugar
– 1 pound semisweet mini chocolate chips
– 3/4 cup water
– 1 cup sugar
– Juice of 1/2 lemon
– 1 cup honey
– 3 tablespoons orange blossom water
1. Preheat the oven to 325 degrees.
2. Prepare the filling: combine the hazelnuts, orange blossom water, and sugar in a food processor and chop coarsely. Add in the chocolate and mix.
3. to clarify the butter, melt the butter in a small saucepan over low heat until it begins to boil. Skim the foam from the top and discard. Remove the saucepan from the heat.
4. Unwrap the phyllo dough and place in on a flat surface. While you are working with a phyllo sheet, keep the rest of the block covered with plastic wrap and a kitchen towel to prevent it from drying out.
5. Using a pastry brush, coat a medium baking dish with a small amount of melted butter.
6. Lay one sheet of the phyllo in the dish and brush it with butter. Cover with a second sheet and brush it with butter. repeat until you have a layer of 6 sheets. Spread a third of the nut mixture over the phyllo layer.
7. Repeat step 6 twice more and top with a final layer of phyllo.
8. Make 3 cuts across the dough, approximately 3 1/2 inches apart across the length, and 2 cuts that are 3 1/4 inches across the width. Cut diagonally across each square, making 24 individual pieces (or cut diagonally across the length and width to make diamond shapes).
9. Pour the remaining butter all over the pastry and bake for 1 hour at 325 degrees.
10. While the baklava is baking, prepare the syrup: combine the water, sugar, and lemon juice in a small saucepan. Bring to a boil, lower the heat, and simmer, stirring occasionally, for about 5 minutes or until the sugar is completely dissolved. Remove for the heat and stir in the honey and orange blossom water. Refrigerate until the baklava is ready.
11. When the baklava has finished baking, remove it from the oven and pour the cold syrup all over. Sprinkle pinches of hazelnuts on top of each piece.
12. Let it cool before serving.
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reservedby