Choclava Recipes

Steps:

• Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl of a food processor or a large bowl, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly. If using food processor, spoon flour mixture into large bowl.
• Add eggs and vanilla; stir by hand just until the dough comes together. The dough will be fairly dry and it will seem at first that there is not enough moisture, but if you keep stirring or use your fingers, eventually the dough will come together.
• Place the 1/4 cup powdered sugar into a shallow dish. Roll dough into 1 1/2-inch balls and roll in powdered sugar to coat. Place them about 2 inches apart on a cookie sheets. Bake for 12 to 14 minutes, until just set around the edges but still soft in the middle. Let set 1 to 2 minutes on cookie sheets. Transfer to cooling rack to cool.

Steps:

• Thaw dough according to package direction. Combine walnuts, finely chopped chocolate, the 3/4 cup sugar and cinnamon, set aside. Brush bottom of a 15 x 11 x 2 inch baking pan with some of the melted butter. Layer 8 of the phyllo sheets in the pan, brushing each sheet with butter. Sprinkle about 2 cups of the nut mixture over phyllo in pan. Top with another 4 sheets of the phyllo, brushing each with more of the melted butter. Sprinkle with 2 more cups of nut mixture and top with 4 more phyllo sheets, brushing each sheet with butter.
• Top remaining nut mixture and remaining phyllo sheets, brushing each sheet with butter. Drizzle remaining butter over top layer. Cut into diamond-or triangle-shape pieces, cutting to but not through the bottom layer. Bake in 325 degree oven for 1 hour.
• Immediately finish cutting diamonds or triangles. Meanwhile, in a medium saucepan combine orange juice, the 1/2 cup sugar, 1/2 cup water, honey and lemon juice; heat to boiling. Reduce heat and simmer 20 minutes. Pour over warm dessert in pan. Cool completely. In small saucepan combine chocolate squares and 2 tablespoons water; stir over low heat until smooth. Drizzle over dessert.

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of a 11" X 14" x 2" sheet pan with melted butter using a pastry brush. Place one sheet of phyllo dough in the pan (and cover remaining sheets of phyllo dough with a clean, damp towel) and butter the sheet. Repeat using 10 sheets of phyllo dough. Sprinkle half the chopped walnuts and half of the sugar. Layer 10 more sheets of phyllo, brushing each layer with melted butter. Sprinkle remaining chopped walnuts and sugar and finish layering with phyllo dough and melted butter. Score the baklava into 2 inch traingle serving pieces using a sharp knife before baking. Bake about 35 minutes or until golden brown. Prepare the syrup by combining the sugar, water, honey and lemon juice and bring to a boil. Simmer 15 minutes. Allow baklava and syrup to cool slightly. Carefully pour the syrup over the baklava and allow syrup to coat each slice of baklava for 30 seconds. Tilt baking pan and pour off excess syrup (which can make baklava sickening sweet). With a sharp knife, cut each serving through to the bottom of the pan. Place each serving of baklava into foil baking cups and prepare to decorate with chocolate: Melt chocolate in a sturdy zip lock bag and cut tip of one corner with a scissors. Decorate the tops of each baklava serving with a quick zig-zag pattern. Enjoy!

Steps:

• preheat oven to 350 degrees F.
• Line cookie sheets with parchment paper.
• In large bowl, combine flour, sugars, cocoa, baking powder, and salt, breaking up any lumps.
• Stir in butter until mixture is combined and crumbly.
• Add egg whites and vanilla, stir by hand until dough comes together.
• Place a few tablespoons of icing sugar in shallow dish.
• Roll dough into 1 1/2 inch balls, then roll in icing sugar to coat.
• Place 2 inches apart on cookie sheets.
• Bake 12 to 14 minutes.
• Cool.