This is a great recipe to make with children as it is super simple. It is also a great recipe for when you need something deliciously sweet to brighten up your day. And even better, it keeps well and freezes, so you don't have to eat them all at once.
Ingredients - makes 12 approximately
2 sheet filo pastry
Icing sugar to sprinkle
Heat oven to 180°c
Melt the butter.
Chop the nuts, roughly into quarters.
Line a baking sheet with parchment paper.
Using a sharp knife or scissors, cut the filo pastry into rectangles. Mine were about 12 x 11cms so that I cut 6 rectangles from each sheet of filo. Keep the filo covered with a damp tea towel or plastic wrap when you are not working with it as it dries out really quickly.
Using a pastry brush, quickly paint one side of a filo rectangle with the melted butter. Turn it over with the longer side at the top.
Leaving a margin of about 1cm at the top and sides, pipe a line of Nutella below the top margin of the unbuttered side. Evenly sprinkle some chopped nuts into the chocolate.
Tuck the sides of the filo in and then tuck the top margin down over the chocolate and nuts. Roll the pastry down to form a neat cigar shape.
Making sure the seam is at the bottom, put the cigar on the prepared baking sheet. Lightly cover with a damp tea towel or plastic wrap and continue with the remaining filo. You can make 2 at a time, if you try to do more, they can end up drying out too much.
Cook for 10 minutes or freeze.
Cool and sprinkle with icing sugar before serving.
To cook from frozen, bake for approximately 12 minutes, but keep a careful eye on them, they go from golden to burnt in a very short time.
The completed rolls keep for a few days in an airtight container.