Chocolate-Hazelnut Baklava

Chocolate-Hazelnut Baklava
Adapted from Food & Wine, July 2009; makes 24 pieces

ingredients
1 lb hazelnuts
12 oz bittersweet chocolate, coarsely chopped
2 2/3 cups sugar
2 T cinnamon, divided
1 lb phyllo dough, thawed and ready to use
2 sticks unsalted butter, melted
2 cups water
1 1/2 cups honey

instructions
  1. Preheat oven to 350 F. Spread nuts on baking sheet and bake for 12 minutes, until skins are blistered; let cool for a few. Transfer to kitchen towel and rub off the skins, then transfer to food processor and pulse until coarsely chopped. Note: the de-skinning might take a while, so sit down for it ;)
  2. Add chocolate, 2/3 c of sugar, and 1 1/2 T cinnamon to processor and pulse until finely chopped and of equal consistency.
  3. Unwrap phyllo and cover with sheet of plastic wrap. Generously butter a 9x13 metal baking pan. Butter and stack 8 sheets of phyllo. Note: it's ok if some break during this. You'll use most of the sheets but if some are just horrendously broken, discard it. You have to move fast with the phyllo and keep it covered when you aren't using it. Trim the edges of the phyllo so they don't stick together (just a tad). Ease stack into the pan (there will be overlap). Sprinkle about 2 cups of filling over phyllo. Butter and stack 2 more sheets; fold them in half cross-wise and place over filling (should fit perfectly into pan). Sprinkle another 2 cups of filling. Butter and stack 2 more and repeat with folding and filling. Butter and stack 3 sheets and fold crosswise over filling. Fold in overhang from bottom layer and brush generously with butter. Cut into 12 squares, then cut each in half to make 24 triangles.
  4. Bake baklava 25 minutes, then lower temp to 300 F and bake for 50 more. Will be golden.
  5. Meanwhile, in a saucepan, bring water, honey, sugar and 1/2 T cinnamon to a boil. Simmer over moderate heat for ~10 minutes. Immediately ladle hot syrup over hot baklava (right when it comes out of the oven) and let stand until completely cool, at least 4 hours but preferably overnight. It does not need to be refrigerated.
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