Today’s recipe is without a doubt going to be a big hit at any party: Nutella & walnut filo cigars! Crunchy pastry, delicious chocolate core and that little bit of an extra bite thanks to the walnuts. It’s somewhat easy to make too and doesn’t take a whole lot of time either, but you do have to keep in mind that filo pastry is very thin and very fragile.
Spreading the Nutella on top of the melted butter onto the pastry can be stressful as the pastry might fold over or rip. Neither of them are very disastrous though as you’ll usually be able to fold it back into place, and once you roll the cigars up the tears will disappear too of course. It only happened to me towards the end, not entirely sure why but all my first cigars had no issues at all.
I really enjoyed making these (and enjoyed eating them even more) and I can not wait to go home and make these for my famil! I know a certain 4 year old who would love to make these with her auntie Tine!
Hope you enjoy my recipe!
Nutella & Walnut Filo Cigars
- 375g filo pastry
- 50g salted butter
- 150-200g Nutella
- 75-100g walnuts
- Optional: icing sugar, chocolate sauce & strawberries
- Needed: food brush
Melt the butter at low heat.
Chop the walnuts as finely as possible, or pop them into a paper bag and whack them with a dough roller or meat flattener or a bottle, that'll break them into small pieces too.
Preheat the oven to 200°C Fan.
Take 1 sheet of the pastry and brush it with the butter along the edges. Brush very lightly in the centre too, doesn't need to be 100% covered there.
Lay the sheet down horizontally and use a knife to spread out the Nutella on the left hand side, somewhere between 1/3-1/4 of the size of the width should be spread (see photo). It will be quite slippery at first when you put it on top of the melted butter, but just keep gently going from side to side with your knife.
Sprinkle walnuts on top, don't go too crazy, we only want a little bit of a crunch inside.
Now fold over the top & bottom edges (see photo), about 1/4th at the top, 1/4th at the bottom, doesn't matter too much in the end, it just determines how long your cigars will be. Brush a little bit of butter on the edges here too. Just to give them more colour in the oven.
Now roll from the left to the right into a cigar but stop rolling about 2cm from the end. Here too it doesn't affect much about the flavour how thin or thick you make them, it only affects the shape.
Brush some butter on the final 2cm and continue to roll until the end now, this will make sure the last few centimeters will stick onto the pastry well.
Continue with the other filo sheets. Place them all onto a baking tray lined with parchment paper and place in the oven for +-15-20 minutes, or until golden brown. If they still look a bit pale just continue to cook them a bit longer, 2 minutes at a time.
You can drizzle chocolate sauce on top or dust some icing sugar over them (don't go too nuts though, we don't want it to be too sweet).