Chocolate Almond Baklawa

Name: Chocolate Almond Baklawa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 -3 Dozen Pieces
Ingredients: 6 ounces (175 grams) 70% dark chocolate; 14 ounces (397 grams) unsalted whole almonds; 1 teaspoon ground cinnamon; 1 package (16 ounces, 454 grams) phyllo dough; 2 sticks (226 grams) unsalted butter; 1 1/4 cups (250 grams) granulated sugar; 1 cup (240 milliliters) water; 1 1/2 teaspoons (2 grams) instant coffee

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5.0

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Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
2 -3 Dozen Pieces
Course
Dessert
Cuisine
International

Chocolate Almond Baklawa

Iris Warren

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A recipe for Chocolate Almond Baklawa! Layers of phyllo are filled with a chocolate almond mixture and soaked in a sweet coffee syrup.

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Ingredients

Servings

Chocolate Almond Baklawa:

6 ounces (175 grams) 70% dark chocolate finely chopped
14 ounces (397 grams) unsalted whole almonds finely chopped
1 teaspoon ground cinnamon
1 package (16 ounces, 454 grams) phyllo dough thawed
2 sticks (226 grams) unsalted butter melted

Syrup:

1 1/4 cups (250 grams) granulated sugar
1 cup (240 milliliters) water
1 1/2 teaspoons (2 grams) instant coffee

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Instructions

Preheat oven to 350˚F (177˚C).
Mix together the chopped chocolate, almonds, and cinnamon. You can either chop each ingredient by hand or with a food processor one at a time and then combine everything.
In a 9x13 inch (23x33 centimeter) baking pan, lay half of the phyllo sheets flat and evenly in the pan. Trim the edges if it does not fit exactly.
Add the chocolate-almond mixture on top of the phyllo, spreading it out evenly.
Place the rest of the phyllo sheets on top of the filling, and then with a sharp knife, slice across the shorter side and then slice diagonally to create diamond-looking pieces. You can also make square pieces. Either will be great!
Pour the melted butter all over the top evenly.
Bake for 35 minutes, until the baklawa is lightly browned on top.
While the baklawa is baking, make the syrup by combining the ingredients in a small pot.
Stir together on medium-high heat until it starts to boil, and then let it simmer for 10 to 15 minutes until it thickens slightly. Set this aside. You should taste some coffee flavor in the syrup. If you like it more pronounced, feel free to add more instant coffee and stir.
After baking, pour the warm syrup immediately all over the top of the baklawa. Let the baklawa cool completely to room temperature to absorb the syrup. Baklawa is best the next day!