Baklava with spiced nuts, ricotta & chocolate

1. Start with the syrup: tip the sugar into a large saucepan with 650ml water and stir over low heat until dissolved, then bring to the boil. Drop to a simmer and cook for 15 minutes, squeeze in a few drops of lemon juice, and simmer for a further 5 minutes. Take it off the heat and leave to cool. Meanwhile, melt the butter in a small pan over low heat for 5 minutes, skimming off any froth.
2. For the filling, crush all the nuts in a pestle and mortar or blitz them in a food processor to a mix of finely ground nuts with a few chunky pieces. Tip into a bowl, stir through the spices and set aside.
3. In a separate bowl, mix the ricotta with the lemon and orange zests and the vanilla.
4. Heat the oven to 180C/160C fan/gas 4 and brush a large baking tray (about 35 x 47cm) with melted butter.
5. Working with one sheet of filo at a time, keeping the rest under a damp tea towel, lay a sheet with a short end facing you. Sprinkle 30g of the nut mixture over it, then spoon 1 tbsp of the ricotta across the end closest to you.
6. Fold that end over the filling, lay a long thin skewer alongside, and roll the pastry around it into a long roll about as thick as a chipolata.
7. Holding one end of the skewer, gently scrunch the roll like an accordion, then slide it off onto the tray. Repeat to make about 12 rolls, then cut each into four for 48 baklava (or eight for 96 mini).
8. Brush with the rest of the melted butter and bake for 20 to 25 minutes until evenly golden, turning the tray halfway. While still hot, pour over 5 to 6 ladlefuls of syrup straight away; it should sizzle. Set aside to cool and absorb.
9. Melt the dark chocolate in a heatproof bowl over simmering water (or in the microwave in short bursts), drizzle it over the cooled baklava, and sprinkle with the ground pistachios.

Tips from the ZestyPlate Kitchen

• Keep the filo under a damp tea towel while you work, as it dries out and cracks within minutes.
• Pour cool syrup over hot pastry, or hot syrup over cool pastry. Matching them both hot leaves it soggy.
• Scrunch each roll gently on the skewer for the ruffled look and extra crunch.
• Let the baklava cool fully and soak up the syrup before you drizzle the chocolate.