Spiced Nut and Ricotta Baklava with Dark Chocolate

Lay one filo sheet on a board with the short end facing you. Sprinkle about 30g of the nut mixture evenly over the sheet. Spoon 1 tablespoon of the ricotta mixture in a line across the end closest to you. Fold the edge over the filling, place a long thin skewer next to the fold, and roll the pastry tightly around it.

While holding one end of the skewer, gently scrunch the filo roll toward the center like an accordion. Carefully slide the scrunched roll off the skewer and onto the prepared tray. Repeat until all ingredients are used, creating about 12 long rolls. Cut each roll into 4 large pieces (for 48 total) or 8 mini pieces (for 96 total).

Generously brush the tops with the remaining clarified butter. Bake for 20–25 minutes, rotating the tray halfway through, until the pastry is an even golden brown. Immediately pour the cooled syrup over the hot baklava; you should hear it sizzle. Let it sit to cool and fully absorb the syrup.

Melt the dark chocolate in a heatproof bowl over a pan of simmering water (double boiler) or in the microwave in short bursts. Drizzle the chocolate over the cooled baklava and finish with a sprinkle of finely ground pistachios.