Today I have prepared the sweetest, flakiest chocolate filled filo pastry sheets with only 3 ingredients in literally no time! Filo sheets are simply a wonderful way of bringing some variety in your dessert recipes and surprise your loved ones with something different!
- 10 Filo pastry sheets
- 150g butter – melted
- 250-300g chocolate spread – we used Nutella
Filo sheets are a bit different than puff pastry when it comes to filling them in with any liquid filling and it might get very messy in the oven. The key to this recipe is to bake the sheets first and fill them in with chocolate after baking as this makes it less messy and no chocolate goes to waste.
Start by bringing the sheets to room temperature. Melt your butter once the sheets are ready. Spread butter on half of the sheet and fold it. Spread butter again and fold it one more time and spread butter once again. Form it into a roll and make sure to keep a hole in it. Repeat the same with each sheet and arrange it on a baking tray. Top all of the rolls with butter and bake in preheated oven on 180C for about 20 to 25 minutes or until golden.
Once the rolls are out of the oven, let them cool slightly just so you will be able to work with them without getting burned. Keep in mind that during baking the rolls might lose the holes you have tried so gently to create when forming them, so take any wooden spatula and use its’ holding part to create a hole in each roll. Fill in a piping bag with chocolate (you can also use jam or any other spread you have at hand) and fill each of the rolls.
The remaining chocolate you can use for decoration. Sprinkle icing sugar on top before serving.