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Ingredients
- 1 c. sugar
- 1/2 c. water
- 1 pch grnd allspice
- 1 pch grnd ginger
- 1 pch grnd cloves
- 8 ounce walnuts (about 2 c.)
- 6 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, cut into 1/2-inch pcs
- 1 x 6 oz who pitted dates (about 1 c.)
- 2 Tbsp. sugar
- 1 Tbsp. grnd cinnamon
- 1 x egg beaten to blend
- 11 sht frzn phyllo pastry (about 1/2 lb.), thawed
- 3/4 c. unsalted butter melted (1 1/2 sticks)
- 2 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
- 1 Tbsp. unsalted butter
- 24 x walnut halves Whipped cream (optional)
Directions
- For syrup:Bring all ingredients to boil in heavy small saucepan, stirring till sugar dissolves. Continue boiling 1 minute. Cold 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. Fold 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 mix 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 (don't cut through to filling)
- to create twenty-four 2-inch squares. Pour any remaining butter over. Bake
- till top is golden, about 45 min. Immediately spoon syrup over
- baklava. Cold completely. Cover and let stand at room temperature overnight.
- Heat 2 ounces chocolate and 1 Tbsp. butter in heavy small saucepan.
- Dip walnut halves halfway into chocolate; shake off excess. Place on waxed paper and chill till chocolate is set, about 30 min.
- (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 you like.
- Makes 24 pcs.
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