Per serving:
- Calories: 160
- Protein: 3g
- Total fat: 8g
- Saturates: 2g
- Carbs: 18g
- Total sugars: 11g
- Fibre: 1g
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Chocolate Baklava
This Christmas-spiced twist on a Middle Eastern classic is the ideal sweet treat to accompany tea and coffee.
This sticky and rich spiced teatime treat is the perfect homemade Christmas gift to give this festive season!
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Yields:
40
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Cal/Serv:
160
Ingredients
For the baklava
- 150 g blanched hazelnuts
- 150 g walnuts
- 75 g dark chocolate, roughly chopped
- 50 g milk chocolate, roughly chopped
- 3 Tbsp. runny honey
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 100 g butter, melted
- 14 sheets filo pastry, we used Jus-Rol
For the syrup
- 300 g caster sugar
- 1 Tbsp. runny honey
- 1 long cinnamon stick
Directions
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Spread nuts on a baking tray and cook in oven for 8min, until slightly toasty. Leave to cool slightly, then transfer to a food processor and pulse until finely ground (alternatively, chop finely by hand). Transfer to a medium bowl and stir through both chocolates, the honey and spices.
- Step 2Lightly brush a rough 23 x 33cm roasting tin with a little of the butter. Layer up 7 filo sheets in the tin, brushing the top of each sheet lightly with butter (trim sheets, if needed to fit).
- Step 3Spread chocolate mixture evenly over the layered filo. Layer up remaining 7 filo sheets on top of the filling as before, brushing the top of each sheet with butter. Drizzle any remaining butter over the top sheet.
- Step 4Using a sharp knife, cut a diamond pattern into the filo, spacing the cuts about 4cm apart, slicing through the top layers of filo, but not the base. Bake for 45-50min, until golden brown.
- Step 5Meanwhile, make the syrup. Mix sugar, honey, cinnamon stick and 100ml water in a pan over low heat, stirring until sugar dissolves. Turn up heat and bubble for 5-6min, until slightly thickened and syrupy. Remove from heat and discard cinnamon stick.
- Step 6When baklava is ready, carefully remove from oven and ladle over syrup. Cool completely in tin before slicing fully through the cut marks.
To store:
Store in an airtight container at room temperature for up to 3 days
To gift:
Pack in a single layer in a gift box lined with several sheets of baking parchment.
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