Nut and chocolate
phyllo pie


Making this uses just about all of the same ingredients as it would if you were making Baklava, the procedure of making it is very similar, but the result is quite different; or to put it right, it's different to what is known to me to be a Baklava, as you can find so many versions nowadays claiming to be the traditional Baklava. As far as I am concerned, it doesn't really matter; the important thing is, is that you like it.
  I like my phyllo pie because is crunchier and somehow lighter and with a hint of dark chocolate coming through, almost as an after-taste.  

Because it's tightly rolled, the syrup softens it a bit, but just on the surface, while the middle part stays crunchy.

Nut and Chocolate Phyllo Pie

Preheat the oven to 180 C/350 F/ Gas 4

320 g of chopped nuts: I used equal amount (80 gr) of walnut,pistachio, hazelnut and blanched almonds
80 gr of soft butter
80 gr chocolate chips (or chopped)
80 gr brown sugar
6-7 phyllo pastry sheets

For the syrup:
150 g sugar
150 ml water
2 tbsp honey
1 cinnamon stick
half of  lemon juice

Chop all the nuts into small pieces (in a food processor if you have one), then dry roast them in a heavy saucepan over low heat, until they start to colour. Remove from heat and add butter and sugar while they are still warm, then leave to cool down.  Chop the chocolate to the same size as the nuts and combine everything together.
Arrange by overlapping the phyllo pastry sheets to make a rectangular roughly 65 cm x 45 cm in size. Spread the filling evenly, leaving out 2 cm on both shorter sides of the pastry. Fold the short sides inwards to stop filling coming out, then roll the pastry layers tightly. Bend the roll like you would do with a strudel into a curved shape and place onto a lined baking sheet. Bake for 20 minutes or until light golden brown in colour. leave it to cool, while you make the syrup.
For the syrup, dissolve sugar in water on low heat, then bring it to boil, add a cinnamon stick, lemon and honey and simmer for 10 minutes or so until slightly sticky. Take the cinnamon out and pour it hot over the pie. Leave to cool, so the pie can absorb the syrup. You can serve it with whipped cream, although I prefer to spoon my piece of pie with a bit of the scooped syrup from the bottom of the pan. 

Adapted from "Heavenly chocolate desserts"

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