CHOCOLATE BAKLAVA

PREP + COOK TIME 1 HOUR (+ COOLING & STANDING) MAKES 12

6 sheets filo pastry 60g butter, melted

NUT FILLING

¾ cup (100g) pistachios

1 cup (100g) walnuts

100g dark chocolate, chopped coarsely 2 tablespoons caster sugar

1 teaspoon ground cinnamon 1 tablespoon finely grated orange rind

HONEY SYRUP

¾ cup (165g) caster sugar ¾ cup (180ml) water

¼ cup (90g) honey 2 tablespoons orange juice 1 orange (260g), rind cut into

long, thin strips 1 Preheat oven to 190°C/170°C fan. Line a large oven tray with baking paper.

2 Make filling.

3 Layer three filo pastry sheets, brushing each with a little of the butter. Spread half the filling over pastry, leaving a 3cm border along both long sides. Starting at one long side, roll up pastry to form a log; cut in half. Place on oven tray; brush with butter. Repeat with remaining pastry, butter and filling.

4 Bake baklava for 20 minutes or until golden and crisp.

5 Meanwhile, make honey syrup.

6 Stand baklava on tray for 5 minutes to cool slightly, then transfer to a shallow heatproof dish, just large enough to hold it. Pour hot syrup over baklava; stand for 3 hours or until syrup is absorbed. To serve, cut each log on the diagonal into three pieces. NUT FILLING

Place nuts on an oven tray; roast in oven for 5 minutes or until browned lightly. Cool completely. Process nuts with remaining ingredients until finely chopped.

HONEY SYRUP

Stir sugar, the water and honey in a small saucepan, over medium heat, without boiling, for 3 minutes or until sugar dissolves. Simmer for 10 minutes or until thickened slightly. Stir in juice and rind.