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Turkish Recipes

Turkish Inspired Chocolate Filo Rolls

Turkish Inspired Chocolate Filo Rolls

Turkish Inspired Chocolate Filo Rolls

Sharing Dish | with Cinnamon Sugar, Chopped Pistachios and Salted Caramel Drizzle

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Buttery filo pastry is a staple of Turkish cuisine. For this recipe, we've stuffed and rolled the filo with gooey melted chocolate. Finish with a dusting of cinnamon sugar and chopped pistachios for a rich, spiced and deliciously decadent take on a Turkish dessert.

Tags:

New

Allergens:

Milk

•Gluten

•Soja

•Tree nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

50 grams

Unsalted Butter

(Contains: Milk)

3 unit(s)

Filo Pastry Sheets

(Contains: Gluten, Soja)

200 grams

Chocolate Chips

(Contains: Soja May contain traces of: Latte)

25 grams

Pistachios

(Contains: Tree nuts May contain traces of: Schwefeldioxide und Sulfite, Sesamsamen, Schalenfrüchte, Erdnüsse)

1 sachet(s)

Ground Cinnamon

40 grams

Salted Caramel Sauce

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

Nutritional information

Energy (kJ)4169 kJ

Energy (kcal)997 kcal

Fat54.1 g

of which saturates31.8 g

Carbohydrate107.6 g

of which sugars71 g

Dietary Fibre2.6 g

Protein13.9 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small sauce pan

•Baking Tray

•Baking Paper

Cooking Instructions and Tips

Melt the Butter

1

a) Pop a small saucepan on a medium heat and add in the butter. Stir until melted, then remove from the heat.

b) Unroll 3 filo sheets. TIP: Keep the remaining pastry for another recipe.

c) Lay each sheet on a board and brush with the melted butter, then cut each sheet in half widthways to create a rectangle.

Fold the Filo

2

a) Lay the chocolate chips along one end of each rectangle, leaving a 2cm border around the bottom 3 edges. Neatly fold both long sides over the chocolate, then tightly roll them up like a cigar to enclose the chocolate chips.

b) Repeat to form six rolls.

c) Transfer the rolls, seam-side down, onto a lined, large baking tray. Brush with a little butter, then bake on the top shelf until golden brown, 10-15 mins.

d) Meanwhile, remove the pistachios from their shells, then roughly chop.

Finish and Serve

3

a) Combine in a small bowl the cinnamon and sugar (see pantry for amount).

b) Once the filo rolls are cooked, transfer to a serving platter and sprinkle over the cinnamon sugar.

c) Drizzle over the salted caramel sauce.

d) Scatter over the chopped pistachios to finish.

Enjoy!

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