Hazelnut & Chocolate Baklava with Espresso-Frangelico Syrup - Recipe - FineCooking

Name: Hazelnut & Chocolate Baklava with Espresso-Frangelico Syrup - Recipe - FineCooking
Ingredients: 1-lb. “twin pack” phyllo dough (two 8-oz. packs, each containing about twenty 9×14-inch sheets); 1 lb. raw shelled hazelnuts; 6 oz. coarsely chopped semisweet or bittersweet chocolate; 1/4 cup granulated sugar; 2 tsp. ground cinnamon; 10 oz. (1-1/4 cups) unsalted butter; 1-1/2 cups granulated sugar; 2 tsp. instant espresso powder; 2 Tbs. Frangelico

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INGREDIENTS

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1-lb. “twin pack” phyllo dough (two 8-oz. packs, each containing about twenty 9×14-inch sheets)

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1 lb. raw shelled hazelnuts

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6 oz. coarsely chopped semisweet or bittersweet chocolate

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1/4 cup granulated sugar

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2 tsp. ground cinnamon

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10 oz. (1-1/4 cups) unsalted butter

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1-1/2 cups granulated sugar

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2 tsp. instant espresso powder

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2 Tbs. Frangelico

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