Chocolate Walnut Rolled Baklava
For my Chocolate Walnut Rolled Baklava I opted to roll them and form into crinkled cigar-shaped rolls, then drench them with a citrus flavored syrup.
Servings: 24 servings
- 16 oz Phyllo dough 2 sheets each
- 1 cup butter melted
- 2 cup walnuts chopped fine
- 1 tsp cinnamon
- 1 cup mini chocolate chips
- 1 3/4 cup sugar
- 1 1/4 water
- 1 tbsp lemon juice
- 1 tsp orange water optional
On a clean surface lay out phyllo dough and brush top layer with butter, top with cinnamon nut mixture and chocolate chips. Preheat oven to 350°F.
Use a small long wooden dowel or handle of any wooden spoon, lift one sheet of dough and roll starting from longest side nearest you. Lay at end of sheets. Brush another layer with butter and lift previously rolled dough on the one layer and roll one more time.
Place seem side down on working surface and squish the two ends together to make the crinkled baklava and then with one hand slide off dowel into 13x9” or 2 8”x8” baking pans. Repeat for 12-14 total.
Bake in 350°F oven for for 30-35 minutes until golden brown.
For syrup, add the ingredients to a saucepan and boil for 10 minutes, stirring often.
Cool for 10 minutes. Pour evenly over baked, cooled baklava and allow to rest for 1 hour. Top with chopped walnuts and slice.
Calories: 282kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 255IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 1mg