A twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more on top.  Phyllo (filo) dough is not as tricky as it seems.  Works really well to have two people to do this – one to layer and one to brush.  Buy a soft 2 inch paint brush to speed things up. (Run it through the dishwasher first – duh!)

Ingredients:

• 1 lb slivered almonds (4 cups)
• 1 c semisweet chocolate chips
• 3/4 c sugar
• 2 Tab grated orange zest
• 1-1/2 c butter, melted
• 1 package (16 ounces)frozen phyllo dough, thawed (Should be approximately 40 sheets.  It is ok if the top set is short one or two.)

Syrup

• 1-1/4 c orange juice
• 3/4 c sugar
• 1/2 c honey
• 2 Tab lemon juice

Drizzle:

• 2 oz semisweet chocolate, chopped + Add New Category
• 3 Tab water

Directions:

1. Preheat oven to 325°.
2. Place almonds and chocolate chips in a food processor; pulse until finely chopped.
3. In a large bowl, combine almond mixture, sugar and orange zest.
4. Brush a 15x10x1-in. baking pan with some of the butter.
5. Unroll phyllo dough.
6. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent it from drying out.
7. Sprinkle with a third of the almond mixture.
8. Repeat 10 layers plus filling twice, brushing each sheet with butter.
9. Top with remaining phyllo sheets, brushing each with butter.
10. Cut into 1-in. diamonds.
11. Bake until golden brown, 50-60 minutes.
12. Meanwhile, in a saucepan, combine syrup ingredients.
13. Bring to a boil.
14. Reduce heat.
15. Simmer, uncovered, 20 minutes.
16. In a small heavy saucepan, heat chocolate and water over very low heat until melted and smooth, stirring constantly.
17. Pour syrup over warm baklava.
18. Drizzle with chocolate mixture.
19. Cool completely in pan on a wire rack.
20. Refrigerate, covered, several hours or overnight.
21. You may have to re cut the diamonds.
22. Serve at room temperature.

Serves:  6 dz pieces

Source:  Taste of Home