12 Serves
90 Mins
In a large saucepan, combine sugar and water. Bring to a boil, then simmer for 15 minutes. Add lemon juice and simmer for another 5 minutes. Remove from heat and let cool completely.
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TurkishVitamin E
1 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
88 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
342 mg / 1,250 mgPotassium
564 mg / 4,700 mgSodium
110 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
3 g / 28 gSugar
17 g / 50 gSaturated Fat
5 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Melt butter in a small pan over low heat for 5 minutes, skimming off any foam that rises to the surface.
Using a food processor, pulse the nuts until you achieve a mix of fine grounds and chunky pieces. Transfer to a bowl and stir in the spice blend.
In a separate bowl, combine the ricotta cheese with lemon zest, orange zest, and vanilla extract.
Preheat the oven to 180°C. Brush a large baking tray with melted butter.
Lay out a sheet of filo pastry. Sprinkle with the nut mixture and place a tablespoon of ricotta filling along one edge. Roll the pastry around a skewer, then gently scrunch it into an accordion shape. Carefully slide it onto the baking tray.
Cut the rolls into desired sizes and brush the tops with the remaining melted butter. Bake for 20-25 minutes until golden brown, rotating the tray halfway through.
Immediately pour the cooled syrup over the hot baklava. Allow it to cool and absorb the liquid completely.
Melt the dark chocolate using a double boiler or microwave, then drizzle over the baklava and garnish with crushed pistachios.
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Italian