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Best Baklava with spiced nuts, ricotta & chocolate in London
What the real thing tastes like
Real ingredients (via TheMealDB): 500g Sugar, To taste Lemon Juice, 300g Walnuts, 200g Pecan Nuts, 100g Almonds, 2 tablespoons Ground Cinnamon, 1 tablespoon Ground Cardomom, 500g Ricotta, Zest of 1 Lemon, Zest of 1 Orange, 1 tablespoon Vanilla Bean Paste, 250g Unsalted Butter…
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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 tim
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