Step 1: Ingredients
4 C. Hazelnuts
24 oz Bittersweet Chocolate
3 1/3 C. Sugar
3 T. Cinnamon
2 C. Butter (melted)
2 C. Water
1 1/2 C. Honey
1 Orange (zest)
Step 2: Prepare the Filling
Spread the hazelnuts on a large baking sheet and toast for approximately 12 min. Remove from the oven and let cool.
Then, place in a food processor (or nut mill) and grind until finely chopped.
Finely chop the chocolate, or use a food processor, until the chocolate is about the same size as the nuts.
Mix together the nuts, chocolate, 1 1/3 cups sugar, and cinnamon in a large bowl.
Step 3: Prepare the Phyllo Dough
Working with a package of dough at a time, unroll onto a cutting board. Use the bottom of an 8in cake pan as a template for cutting uniform circles out of the stack. Place circles on a damp cloth and keep covered. This will prevent the dough from tearing as you work with it.
Step 4: Begin Layering!
Begin by buttering three (3) 8in cake pans. Then layer 2 sheets of phyllo dough in the pan. Butter the top sheet and place 2 more sheets on top. Repeat this process until you have a stack of ten sheets of phyllo dough. Then butter the top sheet and sprinkle with a few tablespoons of filling. Then place 2 sheets of dough over the filling and repeat the process. You will be buttering every 2 sheets and be placing filling on every 10th sheet. Each pan should contain 9 layers of filling and 90 sheets of dough.
When you reach the end of your 3rd pan end with 16 sheets of dough instead of 10 and top with your last layer of filling. This will give you 314 layers. (Note: I decided to end my 3rd pie using squares of dough instead of circles to create a dramatic effect by staggering the corners).
Bake for 25 min at 350 degrees F. Then lower the temperature down to 300 degrees F and bake for 65 more minutes.
Step 5: Prepare the syrup
While the baklava is still warm, divide the syrup over the three pans. Just pour on the syrup and let the baklava soak it all up as it cools. You should let it cool and soak for at least 4 hours.