Baklava with spiced nuts, ricotta & chocolate

Pasos

1. 1

   Step 1: Make the syrup by dissolving the sugar in 650 ml of water, bring to a boil, then simmer for 15 minutes. Squeeze in a few drops of lemon juice and simmer for another 5 minutes. Remove from heat and let cool. Meanwhile, melt the butter in a small pan over low heat for 5 minutes.

2. 2

   Step 2: For the filling, crush all of the nuts until finely ground with a few chunky pieces. Mix with the spices and set aside.

3. 3

   Step 3: In a separate bowl, mix ricotta with the lemon and orange zests and vanilla. Preheat the oven to 180C/160C fan/gas 4. Brush the bottom of a large baking tray with melted butter. Working with one filo sheet at a time, lay the sheet on a board so one short end is facing you. Sprinkle 30 g of the nut mixture evenly over the sheet, then spoon 1 tablespoon of the ricotta mixture across the end closest to you. Fold this end over to enclose the filling, then roll the pastry around a skewer to create a long roll. When fully rolled, it should be roughly the thickness of a chipolata sausage. Gently push the roll off the skewers onto the tray. Repeat with the remaining filo and fillings—you should get about 12 rolls. Cut each roll into four to make 48 large baklava (or eight to make 96 mini).

4. 4

   Step 4: Brush with the remaining melted butter. Bake for 20-25 minutes until evenly golden, turning the tray halfway through. While still hot, immediately pour over 5-6 ladlefuls of the syrup. Set aside to cool and absorb.

5. 5

   Step 5: Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts. Drizzle this over the cooled baklava and sprinkle with ground pistachios.