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Receta Chocolate Date Nut Baklava

Name: Chocolate Date Nut Baklava
Ingredients: 1 c. sugar; 1/2 c. water; 1 pch grnd allspice; 1 pch grnd ginger; 1 pch grnd cloves; 8 ounce walnuts (about 2 c.); 6 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, cut into 1/2-inch pcs; 1 x 6 oz who pitted dates (about 1 c.); 2 Tbsp. sugar; 1 Tbsp. grnd cinnamon; 1 x egg beaten to blend; 11 sht frzn phyllo pastry (about 1/2 lb.), thawed; 3/4 c. unsalted butter melted (1 1/2 sticks); 2 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced; 1 Tbsp. unsalted butter; 24 x walnut halves Whipped cream (optional)

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Ingredientes

1 c. sugar
1/2 c. water
1 pch grnd allspice
1 pch grnd ginger
1 pch grnd cloves
8 ounce walnuts (about 2 c.)
6 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, cut into 1/2-inch pcs
1 x 6 oz who pitted dates (about 1 c.)
2 Tbsp. sugar
1 Tbsp. grnd cinnamon
1 x egg beaten to blend
11 sht frzn phyllo pastry (about 1/2 lb.), thawed
3/4 c. unsalted butter melted (1 1/2 sticks)
2 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
1 Tbsp. unsalted butter
24 x walnut halves Whipped cream (optional)

Direcciones

For syrup:Bring all ingredients to boil in heavy small saucepan, stirring till sugar dissolves. Continue boiling 1 minute. Cold completely. (Can be prepared up to 2 days ahead. Cover and store at room temperature.)
For filling:Combine 8 ounces walnuts, 6 ounces chocolate, dates, sugar and cinnamon in
processor. Coarsely chop using on/off turns. Transfer filling to medium bowl. Fold in egg.
Position rack in center of oven and preheat to 350F. Lightly butter 13 x 9 x 2-inch metal baking pan. Place 1 phyllo sheet on work surface (keep remainder covered with plastic and damp towel to prevent drying). Brush phyllo with butter. Top with second phyllo sheet and brush with butter.
Arrange sheets buttered side up and lengthwise in prepared pan, covering bottom and ends of pan. Brush another phyllo sheet with butter. Fold phyllo in half forming 8 x 12-inch rectangle and brush with butter.
Repeat with 2 more phyllo sheets. Place 3 folded phyllo sheets in bottom of pan, buttered side up. Sprinkle half of filling over. Butter another phyllo sheet and mix in half. Butter top and place atop filling.
Sprinkle remaining filling over. Repeat buttering and folding with 3 more
phyllo sheets. Place atop filling. Butter last 2 phyllo sheets. Place lengthwise in pan, tucking in sides and ends of top and bottom sheets to enclose filling completely.
Carefully cut through top layers of phyllo (don't cut through to filling)
to create twenty-four 2-inch squares. Pour any remaining butter over. Bake
till top is golden, about 45 min. Immediately spoon syrup over
baklava. Cold completely. Cover and let stand at room temperature overnight.
Heat 2 ounces chocolate and 1 Tbsp. butter in heavy small saucepan.
Dip walnut halves halfway into chocolate; shake off excess. Place on waxed paper and chill till chocolate is set, about 30 min.
(Can be prepared 1 day ahead. Cover walnuts with waxed paper.) Cut baklava into squares to platter. Place chocolate-dipped walnut half atop each square. Serve with whipped cream if you like.
Makes 24 pcs.