Chocolate Chip Baklava

J. A. Levin

Ingredients:

1 lb.  filo dough                    Syrup for the baklava:
       (you can get it frozen)        1 c.   sugar
1 lb.  butter (melted)                3/4 c. water
6 oz.  chocolate chips                2 Tbs. lemon juice
1 lb.  cashew pieces                  1 Tb.  honey
1 tsp  cinnamon
1/4 c. sugar

Instructions:

1. If frozen, thaw out the filo dough package. Keep it covered with a damp cloth.
   Melt the butter in a sauce pan.
   Pre-heat oven to 325 degrees F.
2. Mix the chocolate chips, the cashew pieces, cinnamon, and 1/4 c. sugar in a bowl.
3. Butter a 6 x 9 inch baking pan. If the filo comes in wide sheets, cut to that approximate size.
4. Lay a sheet of filo in the pan and butter it with a spoon or a pastery brush. Continue this for about 10 layers.
5. Spread about a quarter of the chocolate chip/cashew/cinnamon/sugar mixture in a layer on top of the sheets.
6. Continue the two previous steps until you use up all the filo dough sheets.
7. When all done, score the top sheet with criss-crosses, forming small diamonds.
8. Bake in oven for one hour (top should be crisp and golden brown).

1. Put the water, sugar, and lemon juice into a small saucepan.
2. Cook over moderate heat until the sugar dissolves.
3. Increase the heat to high. When the syrup boils, cook for 5 minutes.
4. Remove from heat and stir in honey.