Desserts · Pastry

Chocolate Pecan Baklava

Baklava’s so nice, I made it twice. This is my autumn version of the nutty layered treat. # 92: Chocolate Pecan Baklava with Espresso Syrup

 

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So I didn’t make my own phyllo dough (I know, I know) but life is short and the chocolate filling was calling my name. Patience in baking is still a problem for me. Sometimes I dream up the end result and then want it immediately! I plan to attempt sfogliatella (the lobster tail pastry featured in GBBO) soon so I’ll have to learn to embrace the process.

 

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Also I can’t believe that I’m almost to 100 posts! This has been such a fun ride and I can’t wait to take it far into the triple digits. My baking bucket list is still miles long – I keep adding to it. (Sorry not sorry.)

The last time I made baklava for this blog was back in week 35 (orange cardamom baklava – so delicious) and the idea of making my own phyllo was laughable. Now it seems totally doable – just super time-consuming. I’m so excited that this project is actually doing what I hoped it would: giving me the knowledge base and practice to up my confidence in my baking skills.

 

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Diamonds are a girl’s best friend. Especially diamonds full of chopped pecans, dark chocolate and cinnamon sugar. I might make this again around Thanksgiving – it reminds me of my family’s pecan pie in terms of texture and richness.

 

 

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Ah, the most fickle pastry out there. After working with it for a while, it makes sense that the name comes from the Ancient Greek word for “leaf.” If you don’t cover it with a slightly damp cloth, it dries out and breaks into brittle leaves. Frustrating, but very autumnal.

 

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I started using a food processor, but then changed lanes and decided to chunk it on a cutting board instead. It allows for more control over the size of the pieces, and really doesn’t take that much longer.

 

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Mmm. Chunked chocolate and diced pecans currently sitting on top of 6 layers of butter and phyllo.

 

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You know what they say about Fall: you gotta layer up! This baklava took that to heart and put on 24 layers of pastry. To make the diamond pattern, I made parallel cuts in one direction, then made diagonal cuts. No measuring, just eye-balling the distance between each cut.

 

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It kind of looks like those old-fashioned princess windows. You know, the ones that twinkle in the sunlight because each diamond-shaped pane of glass is at a slightly different angle?

 

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Post-sauna. While it was baking, I prepped the espresso syrup. It was essentially simple syrup, espresso powder and Frangelico (hazelnut flavored liquor, yum!)

 

 

First attempt at adding a video to a post! Because the drizzling was so fun to watch I wanted to share it with y’all.

 

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Happy munching!

 

Recipe inspiration: https://www.bakersroyale.com/chocolate-baklava/

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