Preheat oven to 180°C and grease a large tray with butter.
Layer filo sheets with melted butter and the breakfast filling ingredients three times.
Cut the breakfast baklava into 12 triangles and sprinkle with demerara sugar.
Bake for 25-30 minutes until golden-brown.
Boil apple juice and caster sugar until the syrup reaches 108°C.
Pour cooled syrup over the hot baklava and let cool completely.
Mix hazelnuts, cocoa, coffee, chocolate chips, star anise, and sugar for the chocolate filling.
Preheat oven to 200°C and grease a second large baking tray.
Layer buttered filo squares with chocolate filling to create three thick layers.
Roll the filo into sausages using a spoon handle and place in the tin.
Cut rolls into quarters to make 12 portions and brush with more butter.
Bake at 200°C for 15 minutes, then reduce to 180°C for another 10-15 minutes.
Boil orange juice and sugar to 108°C, then stir in orange blossom extract.
Scatter orange zest over cooked baklava and drench with the cooled syrup.