Chocolate baklava
We’ve taken the classic baklava dish, added chocolate and lifted it to a new level. Beautiful, hot and more-ish. The coffee soil is an added bit of fun. - George Calombaris
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Serves
6
Cooking Time
Prep time 40 mins, cook 30 mins
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250 gm
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slivered almonds
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150 ml
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honey (see note)
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125 gm
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dark chocolate (72% cocoa solids), finely chopped
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2 tsp
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ground cinnamon
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6
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sheets of filo pastry
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50 ml
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clarified butter
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To serve:
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vanilla ice-cream
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| Greek coffee soil |
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260 gm
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ground almonds
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150 gm
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caster sugar
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70 gm
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plain flour
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20 gm
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finely ground fresh coffee
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100 gm
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unsalted butter, melted and cooled
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1
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For Greek coffee soil, preheat oven to 150C. Sift dry ingredients through a coarse sieve into a bowl, add butter and mix to combine. Roll between sheets of baking paper to 5mm thick, transfer to an oven tray and bake until dry (20-25 minutes). Cool, then crumble with your hands. Set aside.
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2
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Increase oven to 200C. Combine almonds, honey, chocolate and cinnamon in a bowl, stir to combine and set aside.
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3
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Lay one sheet of filo pastry on a clean work surface. Brush liberally with butter, fold in half to form a square and brush again with butter. Spread one sixth of almond mixture along edge closest to you, fold in sides to cover filling, then roll up tightly, placing seam-side down on a lightly greased oven tray. Repeat with remaining pastry, butter and filling. Bake until crisp and golden (5-6 minutes). Serve immediately scattered with coffee soil and vanilla ice-cream.
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Note George prefers to use Attiki honey.
Drink Suggestion 1987 Domaine Argyros Vin Santo from Santorini, which has fig and date characters from 17 years in a barrel.
RECIPE George Calombaris
PHOTOGRAPHY Tara Fisher
DRINK SUGGESTION Andrew Phillpot