Choclava

• Vegetarian

• Condiments

  • 1/2 cup Honey
  • 2 tbsp Lemon juice
  • 1 Syrup

• Baking & Spices

  • 12 oz Chocolate chips, mini
  • 1 1/2 tsp Cinnamon, ground
  • 1 1/4 cups Granulated sugar
  • 1 1 Pound package Phyllo dough sheets

• Nuts & Seeds

  • 1 lb Pecans

• Drinks

  • 3/4 cups Orange juice

• Dairy

  • 1 1/4 cups Butter, unsalted

• Liquids

  • 1/2 cup Water

Found on cookingwithcurls.com

Description

Ingredients

• 1 Pound package phyllo dough sheets (about 22 sheets)
• 1 Pound pecans (finely chopped)
• 12 Ounces mini chocolate chips
• 3/4 cups granulated sugar
• 1 1/2 Teaspoons ground cinnamon
• 1 1/4 Cups unsalted butter (melted)
• Syrup
• 3/4 cups orange juice
• 1/2 cup water
• 1/2 cup granulated sugar
• 1/2 cup honey
• 2 Tablespoons lemon juice

Directions

• In a large bowl, mix together pecans, chocolate chips, sugar, and cinnamon. Set aside.
• Brush a 15 x 10 x 1-inch baking sheet lightly with melted butter. Preheat oven to 325 degrees.
• Layer 8 sheets of phyllo dough on the bottom of the baking sheet brushing each sheet with butter.
• Sprinkle 2 cups of filling mixture over the buttered sheets.
• Top with 4 more sheets of phyllo brushing each sheet with butter.
• Sprinkle with remaining filling mixture and top with remaining phyllo sheets/butter.
• Place toothpicks along the side of baking sheet every 2 1/2 inches.
• Lightly cut across at at an angle between toothpicks forming a diamond pattern.
• Bake for one hour.
• To make the Syrup:
• In a medium sauce pan, stir together orange juice, water, sugar, honey, and lemon juice.
• Bring to a boil, then reduce heat and simmer for 20 minutes.
• Remove Choclava from oven and pour syrup over.
• Allow to cool for 10 minutes, then cut choclava all the way down to the pan to separate.