1. In a small skillet, melt butter over low heat. 2. Let stand a few minutes. 3. Skim off and discard white foam from top and do not use any milky residue that sinks to bottom. 4. The clear yellow liquid is clarified butter. 5. Preheat oven to 350°F. 6. In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips. 7. Mix well. 8. Open and stack phyllo sheets on a damp towel. 9. Cover with a damp towel to prevent drying out. 10. Brush a 12x18-inch sheet cake pan with clarified butter. 11. Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter. 12. Spread half of nut mixture evenly over layered phyllo sheets. 13. Brush next phyllo sheet on both sides with butter, then place on top of nuts. 14. Add 5 or 6 more phyllo sheets, brushing each sheet with butter. 15. Top with the remaining nut mixture. 16. Butter next phyllo sheet on both sides and place on top of the nuts. 17. Top with remaining phyllo sheets, brushing each with butter. 18. Using a sharp knife, cut pastry into 50 diamond-shaped pieces. 19. Do not remove pastry from pan. 20. Brush top with remaining clarified butter. 21. Bake 40 to 50 minutes, or until golden. 22. About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice. 23. Heat to boiling over medium heat, stirring often. 24. Reduce heat to medium-low and simmer 10 minutes. 25. Stir in vanilla. 26. Pour hot orange syrup over hot baklava as soon as it is removed from oven. 27. Let stand until cool, 4 hours or overnight. 28. When baklava is cool, drizzle Thin Chocolate Glaze on top. 29. Allow glaze to set up before serving. 30. Baklava may be kept, covered, 4 to 5 days at room temperature. 31. Freeze for longer storage. 32. To make the Thin Chocolate Glaze------------------.
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