Baklava with spiced nuts, ricotta & chocolate
Ingredients
Method
- 1
First, make the syrup.
- 2
Tip the sugar into a large saucepan with 650ml water.
- 3
Stir over a low heat until the sugar has dissolved, then turn up the heat and bring to the boil.
- 4
Reduce the heat to a simmer and cook for 15 mins, then squeeze in a few drops of lemon juice and simmer for a further 5 mins.
15:00 - 5
Remove from the heat and leave to cool.
- 6
Meanwhile, for assembling the baklava later, melt the butter in a small pan over a low heat for 5 mins, skimming and discarding any froth that rises to the surface.
05:00 - 7
For the filling, crush all of the nuts in a pestle and mortar, or blitz in a food processor – you want a mixture of finely ground nuts with a few chunky pieces.
- 8
Tip into a bowl, stir through the spices and set aside.
- 9
In a separate bowl, mix the ricotta with the lemon and orange zests and vanilla.
- 10
Heat the oven to 180C/160C fan/gas 4.
- 11
Brush the bottom of a large baking tray (about 35 x 47cm) with some of the melted butter.
- 12
Working with one sheet of filo at a time (covering the rest with a damp tea towel to prevent it drying out), lay the sheet out on a board so one of the short ends is facing you.
- 13
Sprinkle 30g of the nut mixture evenly over the whole sheet, then spoon 1 tbsp of the ricotta mixture across the end closest to you.
- 14
Fold this end over to enclose the filling, then lay a long, thin skewer next to the folded edge and roll the pastry around it to create a long roll.
- 15
When it’s fully rolled up, it should be roughly the thickness of a chipolata sausage.
- 16
While holding one end of the rolling pin or skewer, gently scrunch the filo roll like an accordion and carefully push it off the skewer and onto the prepared tray.
- 17
Repeat with the rest of the filo and fillings – you should get about 12 rolls.
- 18
Cut each roll into four to make 48 large baklava, or eight to make 96 mini.
- 19
Brush with the remaining melted butter.
- 20
Bake for 20-25 mins until evenly golden, turning the tray around halfway through.
25:00 - 21
While still hot, immediately pour over 5-6 ladlefuls of the syrup.
- 22
You should hear the syrup sizzle as it hits the hot baklava.
- 23
Set aside to cool and absorb.
- 24
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in the microwave in short bursts.
- 25
Drizzle this over the cooled baklava and sprinkle with the ground pistachios.
Source: original recipe