Step 2

Clarify the butter: melt it in a small pan over low heat for 5 minutes, skimming and discarding any froth that rises to the surface. Set aside.

Step 3

Make the nut filling: crush all the walnuts, pecans and almonds in a pestle and mortar or food processor — aim for a mix of fine and chunky pieces. Stir in the ground cinnamon and cardamom.

Step 4

Make the ricotta filling: mix the ricotta with the lemon zest, orange zest and vanilla bean paste in a separate bowl.

Step 5

Preheat the oven to 180°C / 160°C fan / Gas 4. Brush a large baking tray (about 35 × 47cm) with melted butter.

Step 6

Working one sheet at a time (keep the rest covered with a damp tea towel), lay a filo sheet with a short end facing you. Sprinkle 30g nut mixture evenly over the whole sheet, then spoon 1 tbsp ricotta mixture across the near end.

Step 7

Fold the near end over the filling, then lay a long thin skewer along the fold and roll the pastry around it to create a long roll about the thickness of a chipolata sausage. Scrunch the roll like an accordion, push it off the skewer and onto the tray. Repeat with remaining filo and fillings to make about 12 rolls.

Step 8

Cut each roll into 4 pieces to make 48 large baklava (or 8 pieces for 96 mini). Brush with the remaining melted butter.

Step 9

Bake for 20–25 minutes until evenly golden, turning the tray around halfway through.

Step 10

While the baklava are still hot, immediately pour over 5–6 ladlefuls of the cooled syrup — the syrup should sizzle as it hits the hot pastry. Set aside to cool and absorb.

Step 11

Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (not touching), or in a microwave in short bursts. Drizzle over the cooled baklava and sprinkle with the ground pistachios.