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In a small saucepan, combine brown caster sugar, crystal sugar, lemon juice, and vanilla extract. Bring to a boil over low heat, stirring until the sugar has dissolved. Let it simmer for another 10 minutes, then set aside to cool..jpg?x85302)
Roast the walnuts and almonds in a preheated oven at 160°C for 10 to 15 minutes. Once roasted, set aside..jpg?x85302)
In a food processor, coarsely chop the roasted walnuts, almonds, dark chocolate drops, pitted dates, sugar, and cinnamon powder. Transfer the filling to a bowl and mix in the beaten egg until well combined.
Grease a baking tin or baking dish measuring 30 cm x 20 cm. Preheat the oven to 200 °C..jpg?x85302)
Melt the unsalted butter and unwrap the filo dough. Place one sheet of filo dough on a work surface and brush it lightly with melted butter, ensuring to cover the corners. Fold it in half and place it in the greased baking dish. Repeat with 9 more sheets, stacking them on top of each other..jpg?x85302)
Spread half of the nut filling evenly over the stacked filo dough sheets. Repeat the layering process with 8 more sheets of filo dough and the remaining nut filling..jpg?x85302)
Finish with a final layer of 5 whole sheets of filo dough, brushing each sheet with melted butter. Using a sharp knife, cut the layered dough into equal square pieces..jpg?x85302)
Pour the remaining melted butter over the top of the baklava and bake in the preheated oven for 40 to 50 minutes, or until golden brown..jpg?x85302)
Immediately after baking, pour the prepared syrup over the hot baklava, ensuring it is evenly distributed..jpg?x85302)
Let the baklava cool completely in the baking dish. Once cooled, decorate the baklava pieces with chopped chocolate.jpg?x85302)
Slice the baklava into individual pieces and serve. Enjoy the delightful flavors and textures of this homemade baklava!