Nutella Filo Pie

We’re all down for an easy 3 ingredient recipe right? These adorable Nutella filo pies are made using an ingenious but simple way of rolling filo pastry. And made with just 3 ingredients (Nutella, butter and filo pastry) these will be some of the easiest and most delicious chocolate hazelnut filo pastries and perfect for an afternoon tea. This is a pushy recipe Dear Reader!

I came across this method for rolling pastry from the Antoniou filo pastry website. They sent me a few boxes of their filo pastry which was a nice surprise as that’s the filo that I buy and when I saw this method I wanted to try it for myself. I will say that the more you practice it, the better you will be at making them. It’s not difficult but the ones that I made towards the end were better although the ones at the beginning were totally fine too.

Tips For Making Nutella Pie Pastries

1 – Always take your filo pastry out of the fridge an hour in its packaging or so beforehand to come to temperature.

2 – I always like to use fresh filo pastry for this and not one that is already opened because I find that the accordion pleat folding makes this a bit more brittle.

3 – You want the Nutella to be firm so that it is easy to roll so I always freeze the Nutella in long quenelle teaspoon scoops.

4 – I always brown my butter to give it a nutty aroma. This also clarifies the butter so that it can cook at a higher temperature.

I used up the last of my Nutella to make these pastries and then made a Nutella hot chocolate with what was left in the jar. Even though I don’t eat a lot of Nutella I really loved these pastries especially dipped in the Nutella hot chocolate. I can see these being popular with a cup of tea or coffee too. You can also use a firm-ish dark chocolate ganache if you prefer too which I recommend if you find Nutella too sweet.

Speaking of chocolate, I have to show you this cute picture of Milo. This afternoon he was literally just sitting at the front door with his Christmas pudding squeaky toy (clearly he’s ready for Christmas). For the longest time I always wanted a chocolate toy poodle and the universe was kind that day and gave me my little man Milo. When I first got him my friend Sammie warned me that he wouldn’t stay chocolate telling me that he would go grey as he grew older. While I will love him no matter what colour he is, I really love his chocolate colour so much. To me, he has a magical combination of light brown eyes, dark brown nose and chocolate fur.

However since we don’t know who his parents are as he was a rescue we can’t tell whether he will change. Occasionally we will see a few grey hairs pop up. I’ve heard that the grey shows up either at 1 year or up to 3 years. For the time being as he is one and a half years old, we are waiting and watching to see if Milo lives up to his chocolatey name!

So tell me Dear Reader, do you like Nutella? Have you ever tried this folding technique?

Nutella Filo Pastries

An Original Recipe by Lorraine Elliott

Preparation time: 30 minutes plus 15 minute freezing time

Cooking time: 30 minutes

Makes 12 pastries

• 150g/5ozs butter
• 12 sheets filo pastry
• 12 teaspoons Nutella

Step 1 – Take the filo pastry out of the fridge and allow to come to room temperature in the packaging. Line a small tray with parchment and scoop 12 teaspoons of Nutella onto it using two teaspoons. Freeze until firm (they should freeze firm in about 15 minutes while you’re doing the butter etc). Heat the butter in a saucepan and allow to become foamy and smell nutty. Using a strainer, strain out the solids so that you end up with a clear, golden coloured browned butter.

Step 2 – Preheat oven to 180C/350F fan forced and line a large baking tray with parchment. Remove filo pastry from the packaging and place spread out under a damp tea towel covering completely. Lay the filo lengthways with the longest end facing you and brush with the melted brown butter. Then fold over the pastry accordion style pleating it. Then bring the sides together like an upside down horseshoe fanning it out so that there is a layer to catch the filling. Place the frozen Nutella at the base and then roll up into a parcel or crescent shape. Brush the top generously with extra butter and bake for 30 minutes. Dust with icing or powdered sugar (optional). Serve with a Nutella hot chocolate.