INGREDIENTS

INSTRUCTIONS

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation
Time: 1:30 1. In a small skillet, melt butter over low heat. Let stand a
few mins. Skim off and discard white foam from top and do not use any milky
residue that sinks to bottom. The clear yellow liquid is clarified butter.
2. Preheat oven to 350 F. In a medium bowl, combine pecans, cinnamon, 1/4
cup sugar, and chocolate chips; mix well. Open and stack filo sheets on a
damp towel. Cover with a damp towel to prevent drying out. Brush a 12 x
18-in sheet cake pan with clarified butter. Layer half of filo sheets
(about 10 x 12) in pan, brushing each sheet with butter. Spread half of nut
mixture evenly over layered filo sheets. Brush next filo sheet on both
sides with butter; then place on top of nuts. Add 5 or 6 more filo sheets,
brushing each sheet with butter. Top with remaining nut mixture. Butter
next filo sheet on both sides and place on top of nuts. Top with remaining
filo sheets, brushing each with butter. 3. Using a sharp knife, cut pastry
into 50 diamond-shaped pieces. Do not remove pastry from pan. Brush top
with remaining clarified butter. Bake 40 to 50 mins, or until golden. 4.
About 30 mins before baklava is finished baking, in a small saucepan,
combine remaining 1/2 cup sugar and orange juice. Heat to boiling over
medium heat, stirring often. Reduce heat to medium-low and simmer 10 mins.
Stir in vanilla. Pour hot orange syrup over hot pastry as soon as it is
removed from oven. Let stand until cool, 4 hours or over night. 5. When
baklava is cool, drizzle Thin Chocolate Glaze on top. Allow glaze to set up
before serving. Baklava may be kept, covered, 4 to 5 days at room
temperature. Freeze for longer storage.
THIN CHOCOLATE GLAZE 2 (1-oz) squares semisweet chocolate 1 Tbs butter
In a small glass bowl, combine chocolate, butter, and 1 Tbs water. Heat in
microwave on High 30 to 45 secs, or until melted and smooth when stirred.

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