Invited to a Holiday Cookie Exchange? Try Robin’s Choclava!
As many of our clients know, we provide freshly baked cookies at each deposition held in our Eugene office. This is in addition to the traditional coffee and water. We do it because it helps everyone relax just a little. The aroma of freshly baked cookies encourages them to breathe deeply. Eating a warm cookie is a simple pleasure in a day that is stressful and intimidating. And the attorneys appreciate the treat as well!
What kinds do we make? Here are a few of the favorites:
- Confidential Chocolate Chip
- Objection Overruled Oatmeal
- Dissolution Double Chocolate Chip
- Summary Judgment Sugar Cookies
- Penalty of Perjury Peanut Butter
But those are daily fare. The Holiday Season requires something special!
Many years ago when Robin & I started working together and formed Cassidy-Duran & Knapp, we baked and delivered Choclava to our local clients — a much smaller list than we have at CC Reporting! As our client list grew, the Choclava tradition became a bigger and bigger job until we finally had to call a halt, but we think of it every December. This year we decided to share the recipe. We hope you enjoy it!
- 1 pound frozen phyllo dough
- 1 pound walnuts, finely chopped (4 cups)
- 1 6 oz. package semisweet chocolate, finely chopped (1 cup)
- 3/4 cup sugar
- 1 1/2 tsps ground cinnamon
- 1 1/4 cups butter, melted
To drizzle over the dessert:
- 3/4 cup orange juice
- 1/2 cup sugar
- 1/2 cup honey
- 2 Tbs lemon juice
- 2 squares semisweet chocolate
Thaw phyllo dough according to package directions. Combine walnuts, chocolate, sugar, and cinnamon. Set aside.
Brush bottom of a 15 x 11 x 2 inch baking pan with some of the melted butter. Layer 8 of the phyllo sheets in the pan, brushing every 2 sheets with butter. Sprinkle about 2 cups of the nut mixture over the phyllo in the pan. Top with another 4 sheets of phyllo, brushing every 2 sheets with butter. Repeat this step one last time, for a total of three layers of the nut mixture. Layer the remaining phyllo sheets, brushing with butter, drizzling any remaining butter over the top layer.
Chill for 45 minutes, then cut into diamond-shaped pieces, cutting to, but not through, the bottom layer. Bake at 325 for 30 minutes. Immediately finish cutting diamonds.
While baking, combine orange juice, 1/2 cup sugar, 1/2 cup water, honey, and lemon juice in medium-sized pan. Heat to boiling. Reduce heat and simmer for 20 minutes. Pour over warm dessert in pan. Cool completely.
In small sauce pan, combine chocolate squares and 2 Tbs water. Stir over low heat until smooth. Drizzle over desssert.
Makes 60 pieces. Store in refrigerator. HAPPY BAKING!