More Food - Recipe #7 - Baklava with a Twist

I've been looking for a good baklava recipe since sampling the leftovers from a wedding at work. This one appealed to me because I happen to have dates and chocolate on hand. I am going to make it this afternoon seeing as I don't have to work today (or probably tomorrow either, but that's a whole different post //sigh//)

CHOCOLATE DATE-NUT BAKLAVA

Syrup
1 cup sugar
1/2 cup water
Pinch of ground allspice
Pinch of ground ginger
Pinch of ground cloves

Filling
8 ounces (about 2 cups) walnuts
6 ounces bittersweet or semisweet chocolate, cut into 1/2-inch pieces
6 ounces (about 1 cup) whole pitted dates
2 tablespoons sugar
1 tablespoon ground cinnamon
1 egg, beaten to blend

11 sheets frozen phyllo pastry (about 1/2 pound), thawed
3/4 cup unsalted butter, melted

Optional Garnish
2 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon unsalted butter
24 walnut halves
Whipped cream

For syrup:
Bring all ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Continue boiling 1 minute. Cool completely.

For filling:
Combine 8 ounces walnuts, 6 ounces chocolate, dates, sugar and cinnamon in processor. Coarsely chop using on/off turns. Transfer filling to medium bowl. Mix in egg.

Position rack in center of oven and preheat to 350°F. Lightly butter 13 x 9 x 2-inch metal baking pan. Place 1 phyllo sheet on work surface (keep remainder covered with plastic and damp towel to prevent drying). Brush phyllo with butter, top with second phyllo sheet and brush with butter, arrange sheets buttered side up and lengthwise in prepared pan, covering bottom and ends of pan. Brush another phyllo sheet with butter. Fold phyllo in half forming 8 x 12-inch rectangle and brush with butter. Repeat with 2 more phyllo sheets. Place 3 folded phyllo sheets in bottom of pan, buttered side up.

Sprinkle half of filling over. Butter another phyllo sheet and fold in half. Butter top and place atop filling. Sprinkle remaining filling over. Repeat buttering and folding with 3 more phyllo sheets. Place atop filling. Butter last 2 phyllo sheets. Place lengthwise in pan, tucking in sides and ends of top and bottom sheets to enclose filling completely.

Carefully cut through top layers of phyllo (do not cut through to filling) to form twenty-four 2-inch squares. Pour any remaining butter over. Bake until top is golden brown, about 45 minutes. Immediately spoon syrup over baklava. Cool completely. Cover and let stand at room temperature overnight.

Garnish

Melt 2 ounces chocolate and 1 tablespoon butter in heavy small saucepan. Dip walnut halves halfway into chocolate; shake off excess. Place on waxed paper and refrigerate until chocolate is set, about 30 minutes. (Can be prepared 1 day ahead. Cover walnuts with waxed paper.) Cut baklava into squares to platter. Place chocolate-dipped walnut half atop each square. Serve with whipped cream if desired.

Tips I've found for baklava - pour cool syrup over hot squares or vice versa, do not pour hot on hot or cold on cold.

Alternate syrups - apparently Greek style uses honey and Turkish style uses a sugar/water syrup.

Lemon Sugar/Water Syrup

[edited to add ingredients
2 cups water
2 cups sugar
2 lemon zest strips, each 3 inches long
2 tablespoons fresh lemon juice]

In a deep saucepan, combine the water, sugar and lemon zest. Bring to a boil, reduce the heat to low and simmer until thickened, about 15 minutes. Remove the lemon zest and discard. Stir in the lemon juice.

I'll let you know how it turns out and if the kids like it. I'm not telling that it has dates in it until it's too late. Ha, ha, ha, ha!