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Baklava (Layered Pastry Dessert) with Chocolate
Ingredients
1 package KANAKI EXTRA FINE FILO Pastry
200 gr. Aegina pistachios
200 gr. walnuts
250 gr. butter
1 tsp cinnamon
1 tsp nutmeg
½ couverture chocolate
For the syrup:
½ lt water
400 gr. sugar
1 couverture chocolate
Zest from 1 lemon
Preparation - Steps
For the syrup: In a saucepan, add 300 gr. sugar, ½ lt water and bring to a boil; add 180 gr. couverture chocolate and lemon zest.
For the stuffing: mince Aegina pistachios and walnuts, add 90 gr. couverture chocolate, 1 tsp cinnamon and ½ tsp nutmeg. Open 1 package KANAKI Filo Pastry Gourmet with olive oil. In a small saucepan, melt 250 gr. butter and smear each sheet with it. Add the stuffing in between. After placing the last sheet, carve the baklava and bake at the preheated oven at 160°C with extra heat on the oven elements, for 50-60 min. Finally, pour the syrup on top.