Baklava with Spiced Nuts, Ricotta & Chocolate
A luxurious twist on classic baklava, filled with a fragrant blend of walnuts, pecans and almonds layered with creamy citrus ricotta, then soaked in sugar syrup and finished with a dark chocolate drizzle and crushed pistachios.
Ingredients
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Walnutsβ 300 g π§ 272.7 ml π₯ 1β cup
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Sugarβ 500 g π§ 588.2 ml π₯ 2Β½ cup
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Unsalted Butterβ 250 g π§ 263.2 ml π₯ 1β cup
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Pecan Nutsβ 200 g π§ 181.8 ml π₯ ΒΎ cup
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Ricottaβ 500 g π§ 526.3 ml π₯ 2ΒΌ cup
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Almondsβ 100 g π§ 90.9 ml π₯ 6β tbsp
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Orangeβ 150 g None
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Ground Cinnamonβ 14.8 g 4.93 pcs
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Lemonβ 100 g π 1ΒΌ pcs
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Lemon Juiceβ 15 g π§ 15 ml π₯ 1 tbsp
Also in this recipe
- Ground Cardomom 1 tbsp
- Vanilla Bean Paste 1 tbsp
- Filo Pastry 500 g
- Ground Pistachios 100 g
Total nutrition
8564 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Begin with the syrup. Tip 500g 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 to a simmer and cook for 15 minutes, squeeze in a few drops of lemon juice, then simmer for a further 5 minutes. Remove from the heat and leave to cool completely. Meanwhile, melt 250g unsalted butter in a small pan over a low heat for about 5 minutes, skimming and discarding any froth that rises to the surface.
- For the nut filling, crush 300g walnuts, 200g pecans and 100g almonds in a pestle and mortar or blitz in a food processor, aiming for a mixture of finely ground nuts with a few chunky pieces. Tip into a bowl, stir through 2 tablespoons ground cinnamon and 1 tablespoon ground cardamom, and set aside. In a separate bowl, mix 500g ricotta with the zest of 1 lemon, the zest of 1 orange and 1 tablespoon vanilla bean paste until well combined.
- Heat the oven to 180Β°C / 160Β°C fan / gas mark 4. Brush the bottom of a large baking tray (approximately 35 Γ 47 cm) with some of the melted butter. Working with one sheet of filo at a time and keeping the rest covered with a damp tea towel, lay a sheet on a board with one short end facing you. Sprinkle 30g of the nut mixture evenly over the whole sheet, then spoon 1 tablespoon of the ricotta mixture across the end closest to you. Fold this end over to enclose the filling, lay a long thin skewer next to the folded edge and roll the pastry around it to form a long roll roughly the thickness of a chipolata sausage. Holding one end of the skewer, gently scrunch the roll like an accordion and carefully slide it off onto the prepared tray. Repeat with the remaining filo and fillings to make approximately 12 rolls. Cut each roll into 4 pieces for 48 large baklava, or into 8 pieces for 96 mini baklava.
- Brush all the pieces with the remaining melted butter. Bake for 20β25 minutes until evenly golden, turning the tray halfway through. Immediately while still hot, pour 5β6 ladlefuls of the cooled syrup over the baklava β it should sizzle on contact. Set aside to cool and absorb the syrup.
- Melt dark chocolate in a heatproof bowl set over a pan of barely simmering water, ensuring the bowl does not touch the water, or melt in the microwave in short bursts. Drizzle the melted chocolate over the cooled baklava and sprinkle with 100g ground pistachios before serving.
Source:
TheMealDB
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