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© Meredith Corporation. All rights reserved. Used with permission.
For filling, in a large bowl stir together walnuts, the 1 cup chocolate pieces, the 3/4 cup sugar, and the cinnamon; set aside.
Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo. Layer 8 of the phyllo sheets in the pan, brushing each sheet with butter and allowing the phyllo to extend up sides of pan. (To prevent phyllo from drying out, keep sheets covered with a slightly moistened cloth until ready to use.) 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 the nut mixture and top with 4 more phyllo sheets, brushing each sheet with butter. Top with remaining nut mixture and remaining phyllo sheets, brushing each sheet with butter. Drizzle any remaining butter over top layer. Trim edges of phyllo to fit pan. Using a sharp knife, cut into diamond- or triangle-shape pieces, cutting to but not through the bottom layer.
Bake in a 325°F oven for 45 to 50 minutes or until golden brown. Immediately finish cutting diamonds or triangles. Cool slightly in pan on a wire rack.
Meanwhile, in a medium saucepan combine orange juice, the 1/2 cup sugar, the 1/2 cup water, the honey, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Pour over warm choclava in pan. Cool completely.
To serve, if desired, in a heavy, small saucepan heat and stir the 2 ounces chocolate and the 2 tablespoons water over low heat until smooth. Drizzle some of the chocolate mixture over each piece of choclava. Store in the refrigerator.