Ingredients
1 package (16 ounces) shelled walnuts2/3 cup sugar3 tablespoons grated orange zest1 teaspoon baking cocoa1/2 teaspoon ground cinnamon1-1/2 cups butter, melted1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawedSYRUP:1-3/4 cups sugar3/4 cup orange juice1/2 cup honey1/3 cup water1 to 2 dried chipotle chiles, split lengthwise in half2 cinnamon sticks (3 inches each)
Preparation
Preheat oven to 350°. In a food processor, combine the first 5 ingredients; pulse until walnuts are finely chopped. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.
Layer 3 sheets of phyllo in prepared pan, brushing each with butter. Cover the remaining phyllo with a damp towel to prevent drying. Sprinkle with 1/3 cup walnut mixture. Repeat layers 11 times. Top with remaining phyllo sheets, brushing each with butter.
Cut into 36 triangles. Bake until golden brown, 35-40 minutes.
Meanwhile, in a large saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.
Strain syrup through a fine mesh strainer; discard chiles and cinnamon sticks. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand several hours or overnight.
