Baklava with Spiced Nuts, Ricotta & Chocolate

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1. 1
   Make the syrup: tip sugar into a large saucepan with 650ml water. Stir over low heat until dissolved, then increase heat and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add a few drops of lemon juice and simmer for another 5 minutes. Remove from heat and cool completely.
2. 2
   While the syrup cools, melt the unsalted butter in a small pan over low heat for 5 minutes, skimming and discarding any froth that rises to the surface.
3. 3
   For the filling, crush the walnuts, pecans, and almonds in a pestle and mortar or food processor until you have a mixture of finely ground nuts with some chunky pieces. Tip into a bowl and stir through the ground cinnamon and cardamom.
4. 4
   In a separate bowl, mix the ricotta with the lemon and orange zests and vanilla bean paste. Heat the oven to 180°C (160°C fan/gas 4). Brush the bottom of a large baking tray (approximately 35 x 47cm) with some melted butter.
5. 5
   Working with one sheet of filo at a time (cover the rest with a damp tea towel), lay the sheet on a board with a short end facing you. Sprinkle 30g of the nut mixture evenly over the sheet, then spoon 1 tablespoon of the ricotta mixture across the closest end. Fold this end over to enclose the filling. Place a long, thin skewer next to the folded edge and roll the pastry around it to create a long roll approximately the thickness of a chipolata sausage. While holding one end of the skewer, gently scrunch the filo roll like an accordion and carefully push it off onto the prepared tray. Repeat with remaining filo and fillings to make about 12 rolls. Cut each roll into 4 pieces (for 48 large baklava) or 8 pieces (for 96 mini).
6. 6
   Brush with remaining melted butter. Bake for 20-25 minutes until evenly golden, turning the tray halfway through. While still hot, immediately pour over 5-6 ladlefuls of the syrup. Set aside to cool and absorb.
7. 7
   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 over the cooled baklava and sprinkle with ground pistachios.
8. 8
   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.
9. 9
   step 5
10. 10
    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.