3…2…1…DARING BAKERS TIME!!!
This month, we got to make baklava.
Oh, and we had to make our own phyllo dough to avoid the wrath of the Daring Bakers police. It’s because Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.
Of course, I made it with chocolate. And other not-so-normal baklava ingredients, like orange zest and hazelnuts.
Really, I shouldn’t say “I” because really, Beth did almost all the work after we dragged ourselves through a 5000 meter swim workout.
But I swear, I did the beginning of the phyllo dough by myself. Incorporating chocolate in the dough itself as well.
Chocolate Phyllo Dough
1 cup flour
1/3 cup cocoa powder (Scharffen Berger)
1/8 teaspoon salt
1/3 cup water
2 tablespoons vegetable oil
1/2 teaspoon vinegarIn the bowl of your stand mixer combine flour, cocoa butter, and salt. Mix with paddle attachment. Combine water, oil and vinegar in a small bowl. Add water & oil mixture with mixer on low speed, mix until you get a soft dough. Change to the dough hook and let knead approximately 10 minutes. Remove the dough from mixer and continue to knead for two more minutes. Shape the dough into a ball and lightly cover with oil.Wrap tightly in plastic wrap and let it rest two hours.
Once you have this beautiful dough, roll it out nice and thin (or invite Beth over and have her do it). Cover with a wet paper towel to prevent drying.
Now onto the filling, which I had a blast throwing together.
One batch of chocolate phyllo dough
5 tablespoons butter, melted
1 cup toasted hazelnuts
Zest of two oranges
2 ounces bittersweet chocolate (Scharffen Berger 70%)
Juice from one orange
1/3 cup sugar
1/3 cup water
Mix together orange zest, hazelnuts, and chocolate. Take an 8”x4” loaf pan, line with phyllo dough. Brush with butter. Put down another layer. Brush with butter again. One more layer of phyllo(!). More butter. Spread half of the zest-hazelnut-chocolate mixture on top.
Repeat the process.
Slice baklava diagonally and horizontally.
Prepare syrup by mixing juice, water, and sugar over medium heat until it boils; pour over baklava.
Bake at 350° F for 25-30 minutes, until top is crispy.
Enjoy the buttery, chocolaty goodness. It may not be traditional baklava, but it IS delicious.
Have you ever made baklava with non-traditional ingredients?