Dessert

CHOCOLATE HAZELNUT BAKLAVA ROLLS

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Ingredients

  • Makes 10 Rolls:
  • ​1 cup chocolate hazelnut spread (my recipe)
  • 1/2 cup tasted chopped hazelnuts
  • 5 sheets phyllo
  • ​1/4 pound unsalted butter, melted
  • For the syrup:
  • 1/2 cup sugar
  • ​1/4 cup water
  • juice of 1/2 orange
  • ​Optional: powdered sugar and cocoa powder
  • sliced bananas for serving

Instructions

1

Preheat oven to 375 degrees Fahrenheit, 191 degrees Celsius.

2

Begin by making the syrup.

3

​Combine all of the syrup ingredients into a small saucepan. Mix well and bring to a boil. Cook just until the sugar is dissolved.

4

Set aside to cool completely.

5

​Cut the phyllo in half and stack covered with a slightly damp towel to prevent it from drying out.

6

​Line a baking tray with parchment paper.

7

​Brush a sheet of phyllo with melted butter. Place a spoonful of chocolate hazelnut spread and top with some chopped hazelnuts.

8

​Fold the sides of the phyllo pastry over the filling and brush with some melted butter. Roll up and set on the baking pan.

9

Continue the same process.

10

Brush the tops of all of the rolls with the remaining melted butter.

11

​Bake in the preheated oven 15-20 minutes or until golden all around.

12

​As soon as the baklava rolls come out of the oven, pour the syrup over them.

13

​Let them soak in the syrup for 5 minutes then flip them over.

14

If you are not soaking these with syrup just dust them with confectioner's sugar and cocoa powder.

15

​Serve warm over some banana slices.

16

Enjoy!

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