How to Make Baklava

Spread the nuts on a baking sheet and bake until the skins are blistered; let cool. Transfer the nuts to a kitchen towel and rub off the skins.

Transfer the nuts to a food processor and pulse until coarsely chopped. Add the chocolate, sugar and cinnamon.

Pulse until the chocolate and nuts are finely chopped into the same size pieces; transfer to a bowl.

Butter and stack 8 sheets of phyllo. Trim the edges.

Ease the stack into the pan.

Sprinkle about 2 cups of the filling over the phyllo.

Butter and stack 2 more phyllo sheets; fold them in half crosswise and place over the filling.

Sprinkle on another 2 cups of the filling. Top with 2 more buttered, folded sheets and 2 cups of filling.

Butter and stack 3 more phyllo sheets, fold them in half and place over the filling. Fold in the overhanging phyllo on top and brush generously with butter.

Using a ruler and a sharp knife, cut the baklava (through the top and bottom) into 3-inch squares (there will be a bit left on one long side). Cut each square in half to make triangles.

Bake the baklava until golden. In a saucepan, bring the water, honey and sugar to a boil. Simmer over moderate heat for 10 minutes. Immediately ladle the hot syrup over the hot baklava and let stand until completely cool.

Serve.