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.
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.
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
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
- Place cream in a sauce pan and bring almost to the boil.
- Add broken chocolate pieces to the cream and stir until melted.
- Add crushed nuts, semolina and cinnamon to the cream/chocolate mixture.
- Mix until combined and set aside.
- 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).
- Cut the bushed pastry in half from top to bottom so you have 2 sheets.
- 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.
- Fold over the bottom edge, followed by the two sides and roll up into a parcel.
- Seal the edges with melted butter and brush the parcel with melted butter.
- Place on to a lined baking tray.
- Repeat this process until the chocolate baklava mixture is finished.
- Pre heat the oven to 190 C.
- Bake baklava parcels for approx. 12 mins until golden brown.
- Remove pastry from oven and drizzle with syrup while still hot.
- Serve with ice-cream or cream.
- Place all syrup ingredients in a saucepan.
- Bring to the boil and then gently simmer for 5 mins.
- Pour syrup over chocolate baklava parcels whilst still hot.
This delightful dessert can be served hot or cold.