Chocolate Hazelnut Phyllo Rolls Recipe
Crispy layers of paper-thin phyllo pastry wrapped around rich chocolate hazelnut filling, baked until golden and drizzled with honey for an indulgent Mediterranean-inspired dessert.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">12 sheets phyllo pastry, thawed if frozen</li><li class="ingredients-single-item">90g unsalted butter, melted</li><li class="ingredients-single-item">200g chocolate hazelnut spread (Nutella or similar)</li><li class="ingredients-single-item">100g roasted hazelnuts, roughly chopped</li><li class="ingredients-single-item">50g dark chocolate chips</li><li class="ingredients-single-item">4 tbsp honey, plus extra for drizzling</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">15g powdered sugar, for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Damp kitchen towel</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line a baking sheet with parchment paper. Take your phyllo pastry out of the refrigerator 30 minutes before starting to bring it to room temperature, but keep it covered with a damp kitchen towel at all times to prevent it from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, mix the chopped hazelnuts with the chocolate chips and ground cinnamon. This combination will provide texture contrast against the smooth chocolate hazelnut spread.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare your work surface by laying out one sheet of phyllo pastry with the long edge facing you. Keep the remaining phyllo covered with the damp kitchen towel. Using a pastry brush, lightly brush the entire surface with melted butter, working quickly but gently to avoid tearing the delicate pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place a second sheet of phyllo directly on top of the first and brush again with melted butter. The double layer will provide strength while maintaining delicate crispness after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cut the double phyllo layer lengthwise into three equal strips. Place a heaped teaspoon of chocolate hazelnut spread about 2cm from the bottom edge of each strip, then sprinkle with a teaspoon of the hazelnut-chocolate chip mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold the bottom corner of each strip over the filling to create a triangle, then continue folding in a triangle pattern all the way up the strip (similar to folding a flag). The triangle folding method encases the filling perfectly and creates neat packets that will bake evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Alternatively, for cylindrical rolls, fold the sides of the strip in slightly over the filling and roll up from the bottom. Seal the end with a little more melted butter. This method creates a different presentation but works equally well.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the rolls or triangles onto the prepared baking sheet, leaving a small gap between each. Brush the tops and sides generously with the remaining melted butter – this crucial step ensures golden, crispy layers.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 18-20 minutes, until the pastry is crisp and golden brown. Watch carefully in the final minutes as phyllo can go from golden to burnt quite quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While still hot from the oven, drizzle each roll with honey (about 1 teaspoon per roll). The hot pastry will absorb some of the honey, creating that distinctive Mediterranean sweet finish. Let the rolls cool for 5-10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, dust lightly with powdered sugar and sprinkle with any remaining chopped hazelnuts. Serve warm for the most delightful experience – the contrast between the crisp exterior and melted chocolate interior is simply divine!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can phyllo pastry be substituted in these chocolate rolls?
While authentic rolls require phyllo for their signature crispy, paper-thin layers, you could substitute with filo pastry (same thing, different spelling) or in a pinch, puff pastry. However, puff pastry creates a different texture and mouthfeel that's less traditional but still delicious.
How should I store leftover phyllo chocolate hazelnut pastries?
Store cooled pastries in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for 2-3 months. To refresh before serving, warm in a 150°C oven for 5-7 minutes to restore crispness.
What's the secret to working with phyllo dough successfully?
The secret is keeping phyllo covered with a damp (not wet) kitchen towel while working to prevent drying. Work quickly, brush each sheet generously with melted butter, and handle gently to avoid tearing. If a sheet tears, simply layer it with another and continue as normal.
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