Baklava with Spiced Nuts, Ricotta & Chocolate

Steps

1. Begin by preparing the syrup. In a large saucepan, combine 500g sugar with 650ml water. Heat gently while stirring until the sugar dissolves, then increase the heat to bring it to a boil. Lower the heat and let it simmer for 15 minutes, then add a few drops of lemon juice and simmer for another 5 minutes. Remove from heat and allow to cool.
2. For the filling, crush the 300g walnuts, 200g pecan nuts, and 100g almonds using a pestle and mortar, or pulse in a food processor until you have a mix of finely ground and chunky pieces. Transfer to a bowl and mix in 2 tablespoons ground cinnamon and 1 tablespoon ground cardamom. Set aside.
3. In another bowl, combine 500g ricotta with the zests of 1 lemon and 1 orange, along with 1 tablespoon vanilla bean paste. Preheat your oven to 180°C (160°C fan/gas mark 4). Grease the bottom of a large baking tray (approximately 35 x 47cm) with some melted unsalted butter (250g). Take one sheet of 500g filo pastry at a time, keeping the rest covered with a damp towel. Lay the sheet out, sprinkle 30g of the nut mixture evenly over it, and place 1 tablespoon of the ricotta mixture at the edge closest to you. Fold the edge over the filling, then use a skewer to roll the pastry into a thin roll, about the size of a chipolata sausage. Gently scrunch the roll and transfer it to the prepared tray. Repeat with the remaining pastry and filling to create about 12 rolls, cutting each into 4 for 48 large pieces or 8 for 96 mini pieces.
4. Brush the assembled baklava with the remaining melted butter and bake for 20-25 minutes until golden, turning the tray halfway through. Once out of the oven, pour 5-6 ladlefuls of the cooled syrup over the hot baklava, listening for the sizzle as it hits. Allow to cool and soak up the syrup.
5. Melt dark chocolate in a heatproof bowl over simmering water or in the microwave. Drizzle the melted chocolate over the cooled baklava and top with 100g ground pistachios for garnish.