| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
pn |
Ground allspice |
| 1 |
pn |
Ground ginger |
| 1 |
pn |
Ground cloves |
| 8 |
oz |
Walnuts; (about 2 cups) |
| 6 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, cut into |
|
|
; 1/2-inch pieces |
| 1 |
|
6 ounces who pitted dates; (about 1 cup) |
| 2 |
tb |
Sugar |
| 1 |
tb |
Ground cinnamon |
| 1 |
|
Egg; beaten to blend |
| 11 |
|
Sheets frozen phyllo pastry; (about 1/2 pound), |
|
|
; thawed |
| 3/4 |
c |
Unsalted butter; melted (1 1/2 |
|
|
; sticks) |
| 2 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, chopped |
| 1 |
tb |
Unsalted butter |
| 24 |
|
Walnut halves |
|
|
Whipped cream; (optional) |
INSTRUCTIONS
SYRUP
FILLING
For syrup:
Bring all ingredients to boil in heavy small saucepan, stirring until
sugar dissolves. Continue boiling 1 minute. Cool completely. (Can be
prepared up to 2 days ahead. Cover and store at room temperature.)
For filling:
Combine 8 ounces walnuts, 6 ounces chocolate, dates, sugar and
cinnamon in processor. Coarsely chop using on/off turns. Transfer
filling to medium bowl. Mix in egg.
Position rack in center of oven and preheat to 350F. Lightly butter
13 x 9 x 2-inch metal baking pan. Place 1 phyllo sheet on work
surface (keep remainder covered with plastic and damp towel to
prevent drying). Brush phyllo with butter. Top with second phyllo
sheet and brush with butter. Arrange sheets buttered side up and
lengthwise in prepared pan, covering bottom and ends of pan. Brush
another phyllo sheet with butter. Fold phyllo in half forming 8 x
12-inch rectangle and brush with butter. Repeat with 2 more phyllo
sheets. Place 3 folded phyllo sheets in bottom of pan, buttered side
up. Sprinkle half of filling over. Butter another phyllo sheet and
fold in half. Butter top and place atop filling. Sprinkle remaining
filling over. Repeat buttering and folding with 3 more phyllo sheets.
Place atop filling. Butter last 2 phyllo sheets. Place lengthwise in
pan, tucking in sides and ends of top and bottom sheets to enclose
filling completely.
Carefully cut through top layers of phyllo (do not cut through to
filling) to form twenty-four 2-inch squares. Pour any remaining
butter over. Bake until top is golden brown, about 45 minutes.
Immediately spoon syrup over baklava. Cool completely. Cover and let
stand at room temperature overnight.
Melt 2 ounces chocolate and 1 tablespoon butter in heavy small
saucepan. Dip walnut halves halfway into chocolate; shake off excess.
Place on waxed paper and refrigerate until chocolate is set, about 30
minutes. (Can be prepared 1 day ahead. Cover walnuts with waxed
paper.) Cut baklava into squares to platter. Place chocolate-dipped
walnut half atop each square. Serve with whipped cream if desired.
Makes 24 pieces.
Bon Appetit February 1991
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