Baklava with Spiced Nuts, Ricotta and Chocolate

• sugar↗500 g
• lemon juice

  to taste

• walnuts↗300 g
• pecans↗200 g
• almonds↗100 g
• ground cinnamon↗2 tbsp
• ground cardamom↗1 tsp
• ricotta↗500 g
• lemon↗1

  zest

• mandarin (or orange)1

  zest

• vanilla bean paste↗1 tbsp
• unsalted butter250 g
• phyllo pastry↗500 g

  package

• dark chocolate↗150 g
• pistachios↗100 g

  finely chopped (using Iranian pistachios)

Step-by-step instructions

1. 1

   Make the syrup. In a large saucepan combine 500 g sugar and 650 ml water, stir over low heat until the sugar dissolves, then increase the heat and bring to a boil. Reduce to a gentle simmer and cook for 15 minutes, add a few drops of lemon juice and cook another 5 minutes. Remove from heat and let cool. While the syrup cools, melt 250 g unsalted butter in a small saucepan over low heat, skimming off the foam.

2. 2

   Grind the nuts in a mortar or food processor – you need a mixture of finely ground nuts with some larger pieces. Transfer to a bowl, add 2 tbsp ground cinnamon, 1 tsp ground cardamom and set aside.

3. 3

   In a separate bowl combine 500 g ricotta, zest of 1 lemon, zest of 1 mandarin (or orange) and 1 tbsp vanilla bean paste. Preheat the oven to 180 °C (160 °C with convection, gas 4). Grease the bottom of a large baking tray (≈35 × 47 cm) with some of the melted butter.

4. 4

   Working with one phyllo sheet at a time (cover the remaining sheets with a damp kitchen towel), place the sheet on a clean surface with the short side facing you. Evenly sprinkle 30 g of the nut mixture, then spoon 1 tbsp of the ricotta mixture near you. Fold the end of the sheet, slide a long thin skewer along the fold and roll the sheet around it, forming a long roll. When rolled, the roll’s diameter should be about that of a sausage. Holding the skewer, gently “accordion” the roll and remove it from the skewer, transferring it to the prepared tray. Repeat with the remaining sheets – you’ll get about 12 rolls. Cut each roll into 4 pieces (48 large portions) or into 8 pieces (96 mini‑portions).

5. 5

   Brush the remaining melted butter over the rolls. Bake for 20–25 minutes, until the top is evenly golden, turning the tray halfway through. While still hot, immediately drizzle 5–6 portions of syrup over them – you’ll hear it sizzle. Let the baklava cool so it absorbs the syrup.

6. 6

   Melt 150 g dark chocolate in a heat‑proof bowl over a saucepan of simmering water (the bowl should not touch the water) or in the microwave in short bursts. Drizzle the cooled baklava with the melted chocolate and sprinkle 100 g finely chopped pistachios.