November 5th 2015
Today I have teamed up with Chocoley Chocolate to bring you a delicious recipe, right in time for the holidays. I don't fancy myself a baker whatsoever, but I do make a mean Baklava! I did a rolled version today, which simplifies the process a bit, and infused some new flavor combinations that rival any of the traditional versions I have made. I received Indulgence ultra dipping chocolate in both semi sweet and milk, they were both delicious (I had to hide them from the kids) but I decided to go with the semi sweet for this recipe. Super smooth and easy to temper this is a wonderful product for those of us new to working with chocolate. I really loved using it and am looking forward to creating something delicious with the milk chocolate and can't wait to get my hands on some of the white chocolate! This recipe would be great for gift giving, if you can stop yourself from hoarding and eating it all yourself! LOL!
You will need:
5 sheets thawed phyllo (mine were large ones 13x18 if using smaller, this recipe will make two rolls)
1 orange, zested
1 lemon zested
1 cup dried cherries
2 cups roasted and salted pistachios (pulsed a few times in a food processor)
3/4 cup brown sugar
1/8 cup grand marnier
6 Tablespoons melted butter
1/2 cup honey
1 cup Indulgence Ultra Couverture Dipping & Enrobing Chocolate in semi sweet
While your baklava bakes, make your syrup by combining the honey with juice of half of the orange and half of the lemon. Microwave one minute or cook on stove till bubbling, remove from heat.
When baklava is done cooking, pour on syrup, and slice along lines.
Temper your chocolate, either on a double boiling as per directions or in the microwave, I used the microwave and it was perfect...I cooked it 1 minute then stirred, then cooked it 1 more minute and it was melty perfection.
This is a great dessert to make a ahead of time as the flavors are even tastier overnight! I hope you try this decadent dessert, and let me know what you think! Happy chocolating!