Food & Cooking Recipes Dessert & Treats Recipes Chocolate-Pistachio Phyllo Rolls 3.5 (37) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Prep Time: 10 mins Total Time: 1 hrs Yield: 2 dozen The perfect dessert: Phyllo rolls filled with the sweet taste of chocolate and the crunch of pistachio, plus a dusting of confectioners' sugar. Ingredients 6 ounces semisweet chocolate, coarsely ground in a food processor ⅓ cup heavy cream ¼ 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 ½ sticks) unsalted butter, melted 1 tablespoon confectioners' sugar Directions 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. 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. 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. 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. Rate it Print