The perfect dessert: Phyllo rolls filled with the sweet taste of chocolate and the crunch of pistachio, plus a dusting of confectioners' sugar.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

37 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 3
Rating: 4 stars
Made it in two minutes flat. If you don't want to bother melting butter, you can use olive oil. Used pecans because I had no simple and really yummy. And 1/8 of that roll is really a sizeable dense piece of dessert...satisfying. Now I have a good go-to for the left over phyllo when I make spanakopita. Thanks, Martha!
Rating: Unrated
These are fabulous, and quite simple. They also make enough for evets in which you have to contribute a dish. YUM!