HAZELNUT & CHOCOLATE BAKLAVA
I thought I would give this a try as an alternative to my usual walnut, brown sugar and cinnamon filling.
Although I didnt make it in the camp oven, I would have made it exactly the same as I usually do in the camp oven.
Its a little more work putting the nuts and chocolate through the grinder and I tend to get into a mess.
1 Packet filo cut in half
250g butter melted
125g ground hazelnuts (1 1/2 cups)
200g cooking chocolate grated (1 1/2 cups)
250g butter (2 sticks)
1/2 cup honey, 1/2 cup sugar, 1/2 cup water
Make the filling:
Simply grind and mix together the hazelnuts and the chocolate and add the sugar.
Divide into 3 equal amounts.
For the syrup:
Mix together honey, sugar and water and gently simmer for about 7 minutes and set aside to cool.
Should be thinner than honey thicker than water.
Layer Fillo 2 sheets brushing with the melted butter 5 times = 10 sheets.
Spread 1/3rd of the filling mixture across the top layer. Repeat twice.
Finish with a last layer of 2 sheets brushed with melted butter till all the sheets are used up and brush the top with melted butter.Cut into pieces approx 30
Cook in a 350C 170F oven for about 20 minutes then recut and cook a further 10-20 minutes until it is a nice golden colour.
Pour slightly cooled syrup over and leave to cool.
It is recommended to leave it over night for the syrup to soak in but it never lasts that long here.
I am undecided as to whether I like it as made with the more traditional filling but will test it out at an afternoon tea tomorrow.