Easy Pistachio Chocolate Baklava.
Ingredients
- 2 cups pistachios, roasted, salted, and roughly chopped
- 1 cup almonds, roasted or raw, and roughly chopped
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 teaspoon cinnamon
- 24 sheets frozen phyllo dough, thawed (about 1/2 a pound)
- 1 stick salted butter, melted
- 1 cup honey
- 2 teaspoons vanilla extract
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Instructions
- 1. Preheat the oven to 350 degrees F. Line a 9 inch spring form pan with parchment paper.
- 2. In a medium bowl, combine the pistachios, almonds, chocolate chips, and cinnamon.
- 2. In a medium bowl, combine the
- , almonds, chocolate chips, and cinnamon.
- 3. Fold 1 sheet of phyllo dough in half and then place in the prepared pan. Brush the phyllo dough with melted butter. Repeat, layering 8 more times, placing the sheets of dough over top of each other. Spoon half of the nut/chocolate mix over the dough. Now add another 8 sheets of phyllo, brushing each with butter. Spoon over the remaining filling. Add another 8 sheet of phyllo, agin brushing each with butter.
- poon half of the nut/chocolate mix over the dough. Now add another 8 sheets of phyllo,
- each with butter. Spoon over the
- filling. Add another 8 sheet of phyllo, agin brushing each with butter.
- 4. Cut the baklava into 8 triangles. Place the pan on a baking sheet and transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown.
- Cut the baklava into 8 triangles.
- Place the pan on a baking sheet and transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown.
- 5. Meanwhile, combine 1/2 cup water and the honey in a medium saucepan and bring to a boil. Reduce the heat and simmer 5 minutes until thickened slightly. Remove from the heat and stir in the vanilla. Pour the syrup over the warm baklava and let soak for 2 hour or overnight. Enjoy!
Source
Original recipe: View Original