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Chocolate baklava

You'll need

  • 250 gm
  • slivered almonds
  • 150 ml
  • honey (see note)
  • 125 gm
  • dark chocolate (72% cocoa solids), finely chopped
  • 2 tsp
  • ground cinnamon
  • 6
  • sheets of filo pastry
  • 50 ml
  • clarified butter
  • To serve:
  • vanilla ice-cream
  •  
  • Greek coffee soil
  • 260 gm
  • ground almonds
  • 150 gm
  • caster sugar
  • 70 gm
  • plain flour
  • 20 gm
  • finely ground fresh coffee
  • 100 gm
  • unsalted butter, melted and cooled

Method

  • 01
  • 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.
  • 02
  • Increase oven to 200C. Combine almonds, honey, chocolate and cinnamon in a bowl, stir to combine and set aside.
  • 03
  • 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.
Note George prefers to use Attiki honey.

At A Glance

  • Serves 6 people
  • 40 min preparation
  • 30 min cooking
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At A Glance

  • Serves 6 people
  • 40 min preparation
  • 30 min cooking

Drink Suggestion

1987 Domaine Argyros Vin Santo from Santorini, which has fig and date characters from 17 years in a barrel.

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