Recipe - Choclava

4 cup Finely chopped walnuts (1
pound)
1 cup Miniature chocolate chips
Three fourths cup Sugar
1 One half teaspoon Cinnamon
1 One fourth cup Butter or margarine; melted
16 ounce Package frozen phyllo dough;
thawed
Three fourths cup Orange juice
One half cup Sugar
One half cup Honey
2 ounce Semisweet chocolate square

*keeps 23 days covered airtight at room temp, or store in freezer bag in
freezer for up to 3 months

For filling, stir together nuts, chocolate and Three fourths cup sugar, and cinnamon.
Brush bottom of 15x10x1 pan with some of melted butter. Unfold phyllo.
Layer about One fourth of the sheets in the pan, brushing each sheet generously
with butter and allowing dough to extend up the sides of the pan. (Keep
unsued phyllo covered) Sprinkle about 2 cups filling on top. Repeat
layering phyllo and filling 2 more times. Layer remaining sheets in the
pan, brushing each with butter. Drizzle any remaining butter over top. Trim
edges to fit pan. Using a sharp knife, cut through all layers to make
triangles, diamond shaped pieces or squares. Bake in 325F oven for 4550
min or til golden. Slightly cool pan on wire rack. Meanwhile, in medium
saucepan, stir together orange juice, One half cup sugar, honey and One half cup
water. Bring to boiling. Reduce heat and simmer, uncovered, for 20 min.
Pour over warm choclava in pan. Cool completely. In heavy saucepan heat and
stir chocolate and 2 tbs water over low til smooth. Drizzle over choclava.
Recipe By : Better Homes and Gardens Old Fashioned Home Baking

Posted to MCRecipe Digest V1 #294

Date: Mon, 11 Nov 1996 09:13:25 0600

From: Christopher Stephan cstephan@isd.net