Hazelnut & Chocolate Baklava with Espresso-Frangelico Syrup

Hazelnut & Chocolate Baklava with Espresso-Frangelico Syrup
Photo by Scott Phillips

Ingredients

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

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

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