Baklava with spiced nuts, ricotta & chocolate Recipe At Home

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

Instructions

step 1 First, make the syrup.

Tip the sweetener into a large saucepan with 650ml moisture.

agitate over a low bring to temperature until the sweetener has dissolved, then turn up the bring to temperature and bring to the bubble.

Reduce the bring to temperature to a bubble gently and bring to temperature for 15 mins, then squeeze in a few drops of lemon extract and bubble gently for a further 5 mins.

Remove from the bring to temperature and leave to cool.

Meanwhile, for assembling the baklava later, soften the dairy spread in a small pot over a low bring to temperature for 5 mins, skimming and discarding any froth that rises to the surface.

step 2 For the filling, smash 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 dish, agitate through the spices and set aside.

step 3 In a separate dish, incorporate the ricotta with the lemon and orange zests and vanilla.

bring to temperature 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 dairy spread.

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.

scatter 30g of the nut mixture evenly over the whole sheet, then spoon 1 tbsp of the ricotta mixture across the end closest to you.

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.

When it’s fully rolled up, it should be roughly the thickness of a chipolata sausage.

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.

Repeat with the rest of the filo and fillings – you should get about 12 rolls.

Cut each roll into four to make 48 large baklava, or eight to make 96 mini.

step 4 Brush with the remaining melted dairy spread.

cook thoroughly for 20-25 mins until evenly golden, turning the tray around halfway through.

While still burning, immediately transfer over 5-6 ladlefuls of the syrup.

You should hear the syrup sizzle as it hits the burning baklava.

Set aside to cool and absorb.

step 5 soften the dark chocolate in a heatproof dish set over a pot of simmering moisture, ensuring the dish doesn’t touch the moisture, or in the microwave in short bursts.

splash this over the cooled baklava and scatter with the ground pistachios.

Baklava with spiced nuts, ricotta & chocolate Recipe At Home

5 Min Prep

44 Min Cook

5 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Baklava with spiced nuts, ricotta & chocolate Recipe At Home

5 Min Prep

44 Min Cook

5 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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