Hazelnut & Chocolate Baklava with Espresso-Frangelico Syrup

Ingredients

• 2 tsp. instant espresso powder
• 1-½ cups granulated sugar
• 10 oz. (1-¼ cups) unsalted butter
• 1-lb. “twin pack” phyllo dough (two 8-oz. packs, each containing about twenty 9x14-inch sheets)
• 6 oz. coarsely chopped semisweet or bittersweet chocolate
• 1 lb. raw shelled hazelnuts
• ¼ cup granulated sugar
• + 2 more ingredients
• • 2 tsp. ground cinnamon
  • 2 Tbs. Frangelico

Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours.

View full recipe at Fine Cooking