Instruction

• step 1 First, make the syrup
• Tip the sugar into a large saucepan with 650ml water
• Stir over a low heat until the sugar has dissolved, then turn up the heat and bring to the boil
• Reduce the heat to a simmer and cook for 15 mins, then squeeze in a few drops of lemon juice and simmer for a further 5 mins
• Remove from the heat and leave to cool
• Meanwhile, for assembling the baklava later, melt the butter in a small pan over a low heat for 5 mins, skimming and discarding any froth that rises to the surface
• step 2 For the filling, crush 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 bowl, stir through the spices and set aside
• step 3 In a separate bowl, mix the ricotta with the lemon and orange zests and vanilla
• Heat 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 butter
• 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
• Sprinkle 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 butter
• Bake for 20-25 mins until evenly golden, turning the tray around halfway through
• While still hot, immediately pour over 5-6 ladlefuls of the syrup
• You should hear the syrup sizzle as it hits the hot baklava
• Set aside to cool and absorb
• step 5 Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in the microwave in short bursts
• Drizzle this over the cooled baklava and sprinkle with the ground pistachios