Chocolate hazelnut cigars

    (33)
    1 hour 10 min

    A strip of chocolate-hazelnut spread (such as Nutella(R)) is spread on filo pastry, then rolled up creating a cigar-shaped treat that's perfect for sharing.


    3 people made this

    Ingredients
    Makes: 18 to 24 pastries

    • 1 (270g) packet filo pastry, thawed
    • 115g melted butter
    • 185g chocolate-hazelnut spread (such as Nutella(R))

    Method
    Prep:1hr  ›  Cook:10min  ›  Ready in:1hr10min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place one sheet of filo pastry on a work surface. Brush half the sheet with butter; fold sheet over.
    3. Spread about 1 tablespoon chocolate-hazelnut spread in a 1cm strip about 2cm from the bottom and sides of the folded pastry. Spread butter over remaining dough surface.
    4. Fold the sides of the filo pastry over the ends of the chocolate layer and roll into a cigar shape, starting from the bottom. Place on a baking tray. Repeat with remaining filo, butter and chocolate-hazelnut spread.
    5. Bake in the preheated oven until golden brown, about 10 minutes. Best served sliced and slightly warm.

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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (25)

    by
    20

    I love the recipe, but it is time consuming. To make things easier I used butter spray and put the Nutella in a bag and cut off the corner to pipe on the dough.  -  19 Feb 2014  (Review from Allrecipes US | Canada)

    by
    16

    I made this with my 6 year old and she loved it. Everyone did really. We made it twice, the first time we had issues with the dough ripping when we put the butter on it. The second time I used PAM olive oil spray (spray lightly) and they were perfect.  -  31 Jul 2012  (Review from Allrecipes US | Canada)

    by
    11

    These are simple, delicious, and a fantastic way to use up leftover phyllo dough when making a savory entree for dinner. I always wind up with part of a package left over and am always looking for easy fillings, and this was one of our favorites. Thanks for sharing your recipe!  -  05 Jun 2012  (Review from Allrecipes US | Canada)

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