Baklava with Spiced Nuts, Ricotta & Chocolate

Instructions

1. 1

   Prepare the Syrup

   60 min

   Start by making the syrup. In a sizable saucepan, mix 500g sugar with 650ml water. Heat the mixture gently, stirring continuously until the sugar completely dissolves. Once dissolved, raise the heat to bring it to a boil, then reduce to a simmer for 15 minutes. Afterward, incorporate a few drops of lemon juice and let it simmer for an additional 5 minutes. Remove from heat and set aside to cool down completely.

2. 2

   Make the Nut Filling

   8 min

   For the filling, take 300g walnuts, 200g pecan nuts, and 100g almonds and crush them using a pestle and mortar or pulse them in a food processor. Aim for a mixture that has both finely ground and coarser pieces for texture. Once crushed, transfer the nuts to a bowl and blend in 2 tablespoons ground cinnamon and 1 tablespoon ground cardamom. Set this flavorful mixture aside for later use.

3. 3

   Combine Ricotta and Zests

   8 min

   In a separate bowl, mix 500g ricotta with the zests of 1 lemon and 1 orange, along with 1 tablespoon vanilla bean paste until well combined. Preheat your oven to 180°C (160°C fan/gas mark 4). Grease the bottom of a large baking tray (approximately 35 x 47cm) using some melted unsalted butter (250g). Keep the 500g filo pastry covered with a damp towel to prevent it from drying out as you work with it.

4. 4

   Assemble Baklava Rolls

   10 min

   Take one sheet of the filo pastry at a time. Lay it flat and evenly sprinkle 30g of the nut mixture over the surface. Place 1 tablespoon of the ricotta mixture at the edge closest to you. Fold the edge over the filling, then carefully roll the pastry into a thin log, about the size of a chipolata sausage. Lightly scrunch the roll and place it in the greased tray. Repeat this process with the remaining pastry and filling to create approximately 12 rolls, cutting each into 4 for 48 larger pieces or 8 for 96 smaller pieces.

5. 5

   Bake and Soak in Syrup

   30 min

   Brush the tops of the assembled baklava with the remaining melted butter to ensure a golden finish. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown, turning the tray halfway through for even cooking. Once baked, immediately pour 5-6 ladlefuls of the cooled syrup over the hot baklava, listening for the satisfying sizzle as the syrup hits the pastry. Allow the baklava to cool and absorb the syrup for the best flavor.

6. 6

   Drizzle with Chocolate

   8 min

   Melt dark chocolate in a heatproof bowl set over simmering water, or alternatively, use the microwave for quick melting. Once melted, drizzle the chocolate generously over the cooled baklava. For a finishing touch, sprinkle 100g ground pistachios on top to add color and a nutty flavor. Allow the chocolate to set before serving.