Baklava with spiced nuts, ricotta & chocolate

Method16 steps

1. 1

   Step 1: Put the 500 g sugar and 650 ml water in a large saucepan. Stir over low heat until all sugar dissolves, then bring to the boil.

   Uses 500 g sugar for syrup · 650 ml water for syrup

2. 2

   Step 2: Reduce the prepared sugar solution to a simmer and cook for 15 minutes.

   Simmer syrup first phase · 15 minUses Complete sugar solution

3. 3

   Step 3: Add a few drops of lemon juice to the simmered syrup, to taste. Simmer for a further 5 minutes, then remove from the heat.

   Finish lemon syrup · 5 minUses Complete simmered syrup · A few drops lemon juice, to taste; exact amount unspecified

4. 4

   Step 4: Leave the finished syrup to cool to room temperature while preparing the pastry. Separately, melt the 250 g unsalted butter over low heat for about 5 minutes, skimming and discarding the froth. Reserve the usable melted butter for brushing the tray and rolls.

   Melt and skim butter · 5 minUses Complete finished syrup to cool · 250 g unsalted butter before melting and skimming

5. 5

   Step 5: Crush the 300 g walnuts, 200 g pecans and 100 g almonds into mostly finely ground nuts with a few chunky pieces, using a pestle and mortar or food processor. Stir in the 2 tbsp ground cinnamon and 1 tsp ground cardamom. Keep this prepared spiced nut mixture separate from the ground pistachios reserved for topping.

   Uses 300 g walnuts · 200 g pecans · 100 g almonds · 2 tbsp ground cinnamon · 1 tsp ground cardamom

6. 6

   Step 6: In another bowl, mix all 500 g ricotta with the zest of one lemon, the zest of one orange and 1 tbsp vanilla bean paste. Heat the oven to 180°C/160°C fan/gas 4.

   Uses 500 g ricotta · Zest of one lemon · Zest of one orange · 1 tbsp vanilla bean paste

7. 7

   Step 7: Brush the bottom of a large baking tray, about 35 × 47 cm, with an unspecified portion of the prepared skimmed butter. Lay one sheet from the 500 g filo supply on a board, with a short end facing you. Keep the remaining sheets covered with a damp tea towel.

   Uses Tray-brushing portion; amount unspecified · One sheet from the 500 g filo supply; sheet mass unspecified

8. 8

   Step 8: Sprinkle 30 g of the prepared spiced nut mixture evenly over this one filo sheet. Spoon 1 tbsp of the prepared ricotta mixture across the end nearest you. Fold that end over the filling, lay a long thin skewer beside the folded edge and roll the filled sheet around it.

   Uses The one prepared filo sheet · 30 g prepared spiced nut mixture for this sheet · 1 tbsp prepared ricotta mixture for this sheet

9. 9

   Step 9: Gently scrunch the filled filo roll along the skewer like an accordion. Carefully slide the roll off the skewer and onto the prepared buttered tray.

   Uses The first filled filo roll

10. 10

    Step 10: Repeat the same filling, rolling and scrunching with the remaining filo sheets, using 30 g prepared nut mixture and 1 tbsp prepared ricotta mixture per sheet. Arrange about 12 rolls on the tray. Cut each roll into four for about 48 large pieces. Keep any filling left over after filling the sheets. For the alternative mini size, cut each roll into eight to make about 96 pieces.

    Uses First prepared accordion roll · Remaining sheets from the same original 500 g filo pack; share unspecified · 30 g per remaining filo sheet; total used share unspecified · 1 tbsp per remaining filo sheet; total used share unspecified

11. 11

    Step 11: Brush the cut assembled rolls with all the prepared melted butter remaining after brushing the tray. Bake in the heated oven for 10 minutes, then turn the tray. The whole baking phase is about 20–25 minutes, until evenly golden.

    Turn baklava tray halfway · 10 minUses All assembled cut rolls on the tray · All butter remaining after tray brushing; remaining share unspecified

12. 12

    Step 12: Turn the tray around at the halfway reminder. Continue baking the same rolls for another 10–15 minutes, until evenly golden; check after 10 more minutes and extend only as needed, keeping the total bake near 20–25 minutes.

    Finish baking baklava · 10 minUses Complete tray of partly baked rolls

13. 13

    Step 13: As soon as the evenly golden baklava leaves the oven, pour 5–6 ladlefuls of the cooled syrup over the still-hot pastry. It should sizzle. Reserve any syrup left over.

    Uses Complete golden tray, still hot · 5–6 ladlefuls cooled syrup; ladle size and total used share unspecified

14. 14

    Step 14: Set the syrup-soaked baklava aside until cool and the syrup is absorbed. This cooling and absorption stage has no fixed duration.

    Uses All syrup-soaked baklava to cool

15. 15

    Step 15: Melt the 150 g dark chocolate in the microwave in short bursts, stirring between bursts until just smooth. Stop when melted; no fixed microwave time applies.

    Uses 150 g dark chocolate

16. 16

    Step 16: Drizzle all the prepared melted dark chocolate over the cooled syrup-soaked baklava. Sprinkle the 100 g finely ground pistachios over the top. Serve the approximately 48 large pieces.

    Uses Complete cooled baklava · All melted 150 g dark chocolate · 100 g finely ground pistachios for topping