No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate-Pistachio Phyllo Rolls

  • prep: 10 mins
    total time: 60 mins
  • yield: Makes 2 dozen
Photography: Lisa Hubbard




  • 6 ounces semisweet chocolate, coarsely ground in a food processor
  • 1/3 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1 cup shelled salted pistachio nuts, 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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Martha Stewart Living, April Spring 2004



Reviews (1)

  • 8 Feb, 2009

    These are fabulous, and quite simple.
    They also make enough for evets in which you have to contribute a dish.