This is to die for!!!.  Yes, it has a lot of steps and yes, it uses phyllo (filo) dough but it is not that hard.  Works best with two people.  One to butter and one to separate the sheets of phyllo dough.  It is not the end of the world if they tear – remember they get buried in the stack and cut into pieces at the end.

Ingredients:

• 2 c unsalted butter  (I used salted.)
• 4 c pecans, finely chopped (I used half pecans, half almonds chopped separately in a food processor.)
• 2 tsp cinnamon, ground  (I used 3 – can’t have too much cinnamon.)
• 3⁄4 c sugar
• 1 c semi-sweet chocolate chips, melted (forgot to melt)
• 1 (16 oz) package phyllo dough
• 3⁄4 c orange juice (Did not use – used honey syrup instead.)
• 1 tsp vanilla extract

Thin Chocolate Glaze  (Forgot to put on)

• 2 ounces semisweet chocolate
• 1 tablespoon butter

1. In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
2. Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.

Directions: 

1. (In a small skillet, melt butter over low heat.  Let stand a few minutes.  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.)  Did not do, just melted it in microwave.
2. Preheat oven to 350°.
3. In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips. (can’t read – used all the sugar!)
4. Mix well.
5. Open and stack phyllo sheets on a damp towel.   Cover with a damp towel to prevent drying out.  (No damp towel – work fast or with two people, one to spread, one to separate.)
6. Brush a 12×18-inch sheet cake pan with (clarified) butter.
7. Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
8. Spread half of nut mixture evenly over layered phyllo sheets.
9. Brush next phyllo sheet on both sides with butter, then place on top of nuts. (did not do — that stuff is really thin!)
10. Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
11. Top with the remaining nut mixture.
12. Butter next phyllo sheet on both sides and place on top of the nuts.  (not doing)
13. Top with remaining phyllo sheets, brushing each with butter.
14. Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
15. Do not remove pastry from pan.
16. Brush top with remaining (clarified) butter.
17. Bake 40 to 50 minutes, or until golden.
18. About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice. (did not do – citrus allergy. Used honey syrup instead.)
19. Heat to boiling over medium heat, stirring often.
20. Reduce heat to medium-low and simmer 10 minutes.
21. Stir in vanilla.
22. Pour hot orange syrup over hot baklava as soon as it is removed from oven.
23. Let stand until cool, 4 hours or overnight.
24. When baklava is cool, drizzle Thin Chocolate Glaze on top.
25. Allow glaze to set up before serving.
26. Re-cut to serve.
27. Baklava may be kept, covered, 4 to 5 days at room temperature.
28. Freeze for longer storage.

Honey Syrup:

Ingredients:

• 1 c sugar
• 1 c water
• 1 tsp vanilla
• 1/2 c honey
• 1 Tab orange zest

Directions:

1. In a sauce pan, boil the water and sugar until the sugar is dissolved.
2. Add the vanilla, honey and orange zest.
3. Simmer 20 minutes.
4. Pour over hot baklava.

Serves:  50 pieces

Source:   Genius Kitchen, with some modification