Instructions
Step 1: Begin by crafting a fragrant, velvety syrup to saturate the baklava later. Pour 500 grams of sugar into a large saucepan with 650 milliliters of water and stir gently over low heat until the sugar dissolves completely. Increase the heat to bring the mixture to a rolling boil, then lower to a gentle simmer and let it thicken for 15 minutes. Add a few drops of fresh lemon juice to balance the sweetness and simmer for an additional 5 minutes. Remove from heat and allow the syrup to cool fully. Meanwhile, gently melt 250 grams of unsalted butter in a small pan over low heat for about 5 minutes, carefully skimming off any froth that forms on top for a clear, golden butter perfect for brushing. Step 2: Prepare the nut filling by crushing 300 grams of walnuts, 200 grams of pecans, and 100 grams of almonds. Either use a pestle and mortar for a rustic mix of finely ground nuts with a few delightful chunks or pulse briefly in a food processor. Transfer the nutty mixture to a bowl, then stir in 2 tablespoons ground cinnamon and 1 tablespoon ground cardamom to infuse warm, aromatic notes. Set aside this enticing filling. Step 3: In another bowl, combine 500 grams ricotta cheese with the zest of one lemon and one orange, along with 1 tablespoon of luscious vanilla bean paste. Preheat your oven to 180°C (160°C fan or gas mark 4). Lightly brush the base of a large baking tray (roughly 35 by 47 centimeters) with some of the melted butter to prevent sticking. Working carefully with one sheet of filo pastry at a time—keeping the rest covered with a damp towel to prevent drying—lay the sheet flat with a short edge facing you. Evenly scatter 30 grams of the spiced nut mixture over the filo. Spoon one tablespoon of the aromatic ricotta mixture along the edge nearest you, then fold this edge over the filling. Place a long, thin skewer or rolling pin beside the fold and roll the filo tightly around it to form a long tube approximately the size of a chipolata sausage. Hold one end of the skewer and gently pleat or scrunch the filo roll accordion-style. Carefully slide it off the skewer and onto your prepared tray. Repeat this process with the remaining sheets and fillings to make about 12 rolls. Slice each roll into four pieces for 48 larger baklava or eight pieces for 96 mini treats. Step 4: Brush the remaining melted butter generously over all the baklava pieces. Bake in the preheated oven for 20 to 25 minutes until beautifully and evenly golden, rotating the tray halfway to ensure uniform browning. While the baklava is still hot from the oven, immediately pour 5 to 6 ladlefuls of the cooled syrup over them—listen for the delightful sizzle as the syrup infuses the warm pastry. Allow the baklava to cool completely so the syrup can absorb and the flavors meld. Step 5: To finish, melt 100 grams of dark chocolate in a heatproof bowl over a simmering pan of water, ensuring the bowl doesn't touch the water to prevent burning. Alternatively, melt gently in the microwave in short bursts, stirring between each. Drizzle the melted chocolate artistically over the cooled baklava. Finally, sprinkle with 100 grams ground pistachios for a nutty crunch and vibrant green pop of color. Serve and enjoy this delightful, elegant dessert.
