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
- 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
- 1For 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.
- 2Increase oven to 200C. Combine almonds, honey, chocolate and cinnamon in a bowl, stir to combine and set aside.
- 3Lay 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.
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. Drink suggestion by Andrew Phillpot