Chocolate baklava

AT A GLANCE

  • Serves 6 people

  • 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
01   For 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.
02   Increase oven to 200C. Combine almonds, honey, chocolate and cinnamon in a bowl, stir to combine and set aside.
03   Lay 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.
Note George prefers to use Attiki honey.

Recipe:

GEORGE CALOMBARIS

Photography:

TARA FISHER

Drinking Suggestion:

1987 DOMAINE ARGYROS VIN SANTO FROM SANTORINI, WHICH HAS FIG AND DATE CHARACTERS FROM 17 YEARS IN A BARREL. , suggested by ANDREW PHILLPOT

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