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Frango Chocolate Baklava

Filling:

• 6 Tablespoons Unsalted butter
• 4 ounce Frango Double Chocolate, chopped into small pieces
• 1 cup Almonds, ground
• 2/3 cup Dates, chopped
• 1/2 cup Confectioner’s sugar
• 1/2 teaspoon Ground cinnamon

Crust:

• 10 ounce Package of phyllo pastry, thawed
• 1/4 cup Unsalted butter, melted

Syrup:

• 1/2 pound Sugar
• 7 ounces Water
• 1 Tablespoon Honey
• 1/2 Tablespoon Lemon juice
• 4 Cinnamon sticks Lemon rind

Garnish:

• Confectioner’s sugar, for dusting
• Cocoa powder, for dusting
• Ground cinnamon, for dusting

Method

Preheat the oven to 350 degrees. Grease a spring form pan.

To make the filling, melt the butter with the chocolate in a heavy bottom saucepan then sir in the almonds, dates, confectioner’s sugar, and the cinnamon to make a paste. Let cool.

Lay one sheet of phyllo on a clean work surface. Brush it lightly with melted butter, then lay a second sheet on top and brush that with melted butter also.

Roll a handful of the chocolate almond mixture along one long edge of the layered phyllo or place filling in a pastry bag fitted with a large pastry tip and pipe the filling onto the phyllo dough. Roll the pastry tightly around the filling to make a roll. Keep the roll even, shaping it with your hands. Place the roll in the pan, coiling it around the sides. Make enough rolls to fill the pan and fit them in place. Brush the coil with the remaining melted butter. Bake in the oven for 30 – 35 minutes, until pastry is golden brown and crisp. Remove from the pan and let cool.

Syrup:
Heat the sugar, water, honey, lemon juice, cinnamon sticks and lemon rind in a saucepan until the sugar dissolves. Simmer 8 – 10 minutes without stirring. Discard the cinnamon and the lemon rind. Pour the hot syrup over the baklava. Let the syrup soak in and drain off the excess. Dust the baklava with confectioner’s sugar, cocoa and cinnamon.

Pamered Chef's Recipes 2005-10-01 Home Business Tips