Baklava with Spiced Nuts, Ricotta and Chocolate
An impressive signature baklava: crispy phyllo with spiced nuts and ricotta, soaked in syrup, topped with chocolate and pistachios.
Ingredients
- 500 g Sugar
- 650 ml Water
- to taste Lemon juice
- 300 g Walnuts
- 200 g Pecans
- 100 g Almonds
- 2 tbsp Ground cinnamon
- 1 tbsp Ground cardamom
- 500 g Ricotta
- 1 pcs Lemon
- 1 pcs Orange
- 1 tbsp Vanilla paste
- 250 g Butter
- 500 g Phyllo dough
- 100 g Dark chocolate
- 100 g Ground pistachios
Instructions
- Syrup: pour sugar into a saucepan with 650 ml of water. Dissolve over low heat, bring to a boil, reduce heat and simmer for 15 minutes. Add a few drops of lemon juice and simmer for another 5 minutes. Let cool. Separately, melt the butter over low heat for 5 minutes, skimming off the foam.
- Filling: finely chop all nuts in a mortar or blender to a mixture of fine crumbs with small pieces. Mix with the spices.
- In a separate bowl, combine ricotta with lemon and orange zest and vanilla. Preheat oven to 180 °C and brush a large baking sheet with melted butter.
- Working with one sheet of phyllo at a time (keeping the rest covered with a damp towel), sprinkle the sheet with 30 g of the nut mixture, place 1 tbsp of ricotta along the nearest edge. Fold the edge over, place a thin skewer and roll into a long log, then gather it into an accordion shape and transfer to the baking sheet without the skewer. Repeat with all phyllo (~12 logs) and cut each one into 4 pieces.
- Brush with remaining butter and bake for 20–25 minutes until golden, turning the baking sheet halfway through. Immediately pour the hot syrup over the baklava — it will sizzle. Let cool and soak.
- Melt the dark chocolate in a double boiler or microwave, drizzle over the cooled baklava and sprinkle with ground pistachios.