Chocolate Hazelnut Phyllo Rolls Recipe

Learn how to make homemade Chocolate Hazelnut Phyllo Rolls with this easy baking recipe! Crispy, buttery phyllo sheets wrapped around rich chocolate hazelnut spread create the best Mediterranean-inspired dessert. The secret to perfect phyllo rolls? Keeping the dough covered while working to prevent drying.

Difficulty:

Intermediate

Prep Time:

25 mins

Cook Time:

20 mins

Serves:

12 rolls

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Hazelnut Phyllo Rolls Recipe?

The key ingredients include phyllo pastry sheets, unsalted butter, chocolate hazelnut spread, roasted hazelnuts, dark chocolate chips, honey, ground cinnamon and powdered sugar. The combination creates crispy, sweet pastries with a rich chocolate centre.

How to cook Chocolate Hazelnut Phyllo Rolls Recipe at home?

Learn how to cook Chocolate Hazelnut Phyllo Rolls by layering phyllo sheets with melted butter, adding chocolate hazelnut filling with chopped nuts, folding into triangles or rolling into cylinders, then baking at 180°C for about 20 minutes until golden brown. Finish with a honey drizzle and a dusting of powdered sugar for an impressive Mediterranean-inspired dessert.

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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