Dessert
Traditional Baklava with spiced nuts, ricotta & chocolate Recipe
This version of Traditional Baklava with spiced nuts, ricotta & chocolate Recipe is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
14 Min Prep
🔥
21 Min Cook
🍽️
6 Servings
🥗
Vegetarian
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
1
step 1
First, make the syrup.
2
Tip the sweetener into a large saucepan with 650ml liquid.
3
swirl around over a low bring to temperature until the sweetener has dissolved, then turn up the bring to temperature and bring to the bubble.
4
Reduce the bring to temperature to a stew and make for 15 mins, then squeeze in a few drops of lemon extract and stew for a further 5 mins.
5
Remove from the bring to temperature and leave to cool.
6
Meanwhile, for assembling the baklava later, liquefy the margarine in a small wok over a low bring to temperature for 5 mins, skimming and discarding any froth that rises to the surface.
7
step 2
For the filling, pound 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.
8
Tip into a container, swirl around through the spices and set aside.
9
step 3
In a separate container, swirl around the ricotta with the lemon and orange zests and vanilla.
10
bring to temperature the oven to 180C/160C fan/gas 4.
11
Brush the bottom of a large baking tray (about 35 x 47cm) with some of the melted margarine.
12
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.
13
shower 30g of the nut mixture evenly over the whole sheet, then spoon 1 tbsp of the ricotta mixture across the end closest to you.
14
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.
15
When it’s fully rolled up, it should be roughly the thickness of a chipolata sausage.
16
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.
17
Repeat with the rest of the filo and fillings – you should get about 12 rolls.
18
Cut each roll into four to make 48 large baklava, or eight to make 96 mini.
19
step 4
Brush with the remaining melted margarine.
20
toast for 20-25 mins until evenly golden, turning the tray around halfway through.
21
While still fiery, immediately empty over 5-6 ladlefuls of the syrup.
22
You should hear the syrup sizzle as it hits the fiery baklava.
23
Set aside to cool and absorb.
24
step 5
liquefy the dark chocolate in a heatproof container set over a wok of simmering liquid, ensuring the container doesn’t touch the liquid, or in the microwave in short bursts.
25
trickle this over the cooled baklava and shower with the ground pistachios.
Recipe Information
Cuisine
Turkish
Turkish
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
35 mins
35 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
21 minsTotal Time
35 minsMaster Chef
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