Baklava with spiced nuts, ricotta & chocolate

Ingredients

• 500g Sugar
• To taste Lemon Juice
• 300g Walnuts
• 200g Pecan Nuts
• 100g Almonds
• 2 tablespoons Ground Cinnamon
• 1 tablespoon Ground Cardomom
• 500g Ricotta
• Zest of 1 Lemon
• Zest of 1 Orange
• 1 tablespoon Vanilla Bean Paste
• 250g Unsalted Butter
• 500g Filo Pastry
• 100g Ground Pistachios

Steps

1. step 1
2. First, make the syrup. Tip the sugar into a large saucepan with 650ml water. Stir over a low heat until the sugar has dissolved, then turn up the heat and bring to the boil. 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. Remove from the heat and leave to cool. Meanwhile, for assembling the baklava later, melt the butter
3. step 2
4. 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. Tip into a bowl, stir through the spices and set aside.
5. step 3
6. In a separate bowl, mix the ricotta with the lemon and orange zests and vanilla. Heat the oven to 180C/160C fan/gas 4. Brush the bottom of a large baking tray (about 35 x 47cm) with some of the melted butter. 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. Sprinkle 30g
7. step 4
8. Brush with the remaining melted butter. Bake for 20-25 mins until evenly golden, turning the tray around halfway through. While still hot, immediately pour over 5-6 ladlefuls of the syrup. You should hear the syrup sizzle as it hits the hot baklava. Set aside to cool and absorb.
9. step 5
10. 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. Drizzle this over the cooled baklava and sprinkle with the ground pistachios.