Cannoli-Inspired Chocolate Chip & Ricotta Baklava

1

Preheat your oven to 350°F (175°C). Prepare the syrup first by combining granulated sugar, water, and honey in a saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in vanilla, remove from heat, and let it cool completely.

2

In a medium bowl, mix the strained ricotta, powdered sugar, chopped pistachios, mini chocolate chips, cinnamon, and orange zest until well combined.

3

Brush the bottom of a 9x13 inch baking pan with melted butter. Place one sheet of phyllo dough in the pan and brush with butter. Repeat this process until you have used about half of the phyllo sheets.

4

Evenly spread the ricotta and nut mixture over the layered phyllo dough.

5

Layer the remaining phyllo sheets on top of the filling, brushing each individual sheet with melted butter as you go. Brush the top layer generously with the remaining butter.

6

Using a sharp knife, carefully cut the unbaked baklava into diamond or square shapes. Ensure you cut all the way through to the bottom layer.

7

Bake in the preheated oven for 45 to 50 minutes, or until the phyllo is golden brown and crisp.

8

Remove from the oven and immediately pour the cooled syrup evenly over the hot baklava. You should hear it sizzle.

9

Allow the baklava to cool completely and soak up the syrup for at least 4 hours before serving.