Ingredients
1 pound slivered almonds1 cup semisweet chocolate chips3/4 cup sugar2 tablespoons grated orange zest1-1/2 cups butter, melted1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawedSYRUP:1-1/4 cups orange juice3/4 cup sugar1/2 cup honey2 tablespoons lemon juiceDRIZZLE:2 ounces semisweet chocolate, chopped3 tablespoons water
Preparation
Preheat oven to 325°. Place almonds and chocolate chips in a food processor; pulse until finely chopped. In a large bowl, combine almond mixture, sugar and orange zest. Brush a 15x10x1-in. baking pan with some of the butter.
Unroll phyllo dough. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent it from drying out. Sprinkle with a third of the almond mixture. Repeat layers twice. Top with remaining phyllo sheets, brushing each with butter. Cut into 1-in. diamonds. Bake until golden brown, 50-60 minutes. Meanwhile, in a saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
In a small heavy saucepan, heat chocolate and water over very low heat until melted and smooth, stirring constantly. Pour syrup over warm baklava; drizzle with chocolate mixture. Cool completely in pan on a wire rack. Refrigerate, covered, several hours or overnight. Serve at room temperature.
