Chocolate Baklava Parcels

 

Yep, I know there is a little bit of a theme running here – sweets, desserts, puddings etc. This is my real passion when I am in the kitchen, partly because I just love eating this delectable food but I also love playing with the flavours of sweet things. I am one of those people that always turn to the desserts menu before looking at the mains – a bit of a worry but I do try and balance it out with some healthy stuff too.

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This delightful dessert has lots of different textures and heavenly flavours to tempt your taste buds. It does take a little bit more time than some of my other recipes but I definitely think it is worth it.

Once again, I am all for preparing as much in advance so if you are entertaining it is all done and you can relax and enjoy. I normally make this dessert up in advance (a day in ahead, if you have the time), place it in the fridge so the fragrant syrup has a chance to infuse into the pastry.

When you are ready to serve – pop the cooked filo parcels into a preheated 180 C oven for about 6 mins to crisp up the pastry and warm the dreamy chocolate inside.

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Ingredients

300 g chopped nuts ( I use pistachios, almonds, brazil nuts. Walnuts would be good but these don’t agree with me)

100 ml thickened cream

200g dark chocolate (70% cocoa), broken into pieces

1/2 tsp cinnamon

1 tablespoon semolina

1 packet filo pastry

200g butter, melted

Syrup

1/3 cup honey

1/4 cup caster sugar

1/4 cup water

Finely grated lemon zest, plus juice from lemon

1 vanilla bean

1 cinnamon stick

1 star anise

4 crushed cardoman pods

3 cloves

Method

  1. Place cream in a sauce pan and bring almost to the boil.
  2. Add broken chocolate pieces to the cream and stir until melted.
  3. Add crushed nuts, semolina and cinnamon to the cream/chocolate mixture.
  4. Mix until combined and set aside.
  5. Lay one sheet of filo pastry horizontally on a chopping board and brush lightly with melted butter. Lay a second sheet on top and repeat the process, brushing with butter. Use 3 sheets of filo pastry in total. (My little tip when working with filo pastry is to keep the unused pastry covered with a damp tea towel to prevent it drying out).
  6. Cut the bushed pastry in half from top to bottom so you have 2 sheets.
  7. Place 2 heaped tablespoons of chocolate baklava mixture in a strip towards the bottom edge of the filo pastry, leaving a 2 cm border at the bottom and either side of the mixture.
  8. Fold over the bottom edge, followed by the two sides and roll up into a parcel.
  9. Seal the edges with melted butter and brush the parcel with melted butter.
  10. Place on to a lined baking tray.
  11. Repeat this process until the chocolate baklava mixture is finished.
  12. Pre heat the oven to 190 C.
  13. Bake baklava parcels for approx. 12 mins until golden brown.
  14. Remove pastry from oven and drizzle with syrup while still hot.
  15. Serve with ice-cream or cream.

Syrup

  1. Place all syrup ingredients in a saucepan.
  2. Bring to the boil and then gently simmer for 5 mins.
  3. Pour syrup over chocolate baklava parcels whilst still hot.

This delightful dessert can be served hot or cold.

 

 

 

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