Chocolate Hazelnut Phyllo Rolls

Chocolate Hazelnut Phyllo Rolls

I finally got my hands on phyllo dough! I always thought it was hard to get, but apparently it's been in the frozen section of my grocery store for a while... Hmmm, maybe I need laser eye surgery. Anywho, phyllo dough (or fillo, filo) is commonly found in Greek and Middle-Eastern cooking. These tissue-thin sheets of pastry dough can be used in both sweet (notably baklava) and savory dishes. But of course, I used them for a sweet dish, rationalizing that I already ate a savory tart made with phyllo in Greece.

To save time and money, I used a hazelnut-filled chocolate, instead of seperating the two ingredients. I was a little intimidated by the recipe. Somehow, making logs scare me, but it was quite easy making them. The phyllo dough may break a bit, but's that okay. It will definitely break to shreds once slicing and eating, so who cares? Rating: 3.5 out of 5.

Chocolate Hazelnut Phyllo Rolls: adapted from Martha Stewart, Living April 2004

- 6 ounces semisweet chocolate, coarsely ground in a food processor
- 1/3 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1 cup hazelnuts, coarsely chopped
- 6 sheets phyllo dough (12 by 17 inches each), thawed if frozen
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 tablespoon confectioners' sugar

- Preheat oven to 350 degrees. Put chocolate in a medium bowl. Heat cream with cinnamon in a small saucepan over medium heat until it just begins to simmer. Stir into chocolate to melt. Finely chop 2 tablespoons nuts; set aside. Stir remaining nuts into chocolate. Spoon chocolate into a resealable plastic bag; cut 1 inch off one corner.
- Lay 1 sheet phyllo on a work surface (cover remaining sheets with a damp kitchen towel). Lightly brush surface with melted butter; lay another sheet on top, and brush with more melted butter.
- Immediately pipe chocolate along a short side of phyllo, 11/2 inches from edges.Tightly roll into a log, lightly brushing with butter at each turn and tucking in ends. Brush log with butter; cover with a damp kitchen towel. Repeat process to make 2 more logs.
- Transfer to a parchment-lined baking sheet; bake 15 minutes. Rotate sheet; brush logs with butter. Sprinkle with reserved nuts. Bake until golden, about 15 minutes more. Let cool completely; dust with sugar. Cutting in a swift motion, divide each log into 8 pieces.

Chocolate Hazelnut Phyllo Rolls


Tip Top Shape said…
Oohh, this looks fantastic!! Ever since my first taste of nutella, hazelnut and chocolate has become one of my favorite flavor combos!
Chele said…
Oh my gosh they look good - beat they taste pretty amazing too!
Bill said…
Looks and sounds like heaven!
Unknown said…
This looks so pretty, and easy to put together. It's basically layering a bunch of deliciousness together :)
Mariel Torres said…
Oh my goodness, the minute a read "hazelnut" you had my undivided attention... they look beautifully delicious!
Sweet Freak said…
Those look... heavenly.

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