Chocolate-Pistachio Phyllo Rolls

The perfect dessert: Phyllo rolls filled with the sweet taste of chocolate and the crunch of pistachio. A final touch, a dusting of confectioner's sugar.

  • Prep:
  • Total Time:
  • Yield: Makes 2 dozen
Chocolate-Pistachio Phyllo Rolls

Photography: Lisa Hubbard

Source: Martha Stewart Living, April Spring 2004


  • 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. 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. 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. 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. 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.


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