Nutella Filo Parcels

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

It's nearly Christmas, and I have to say it's been pretty hectic. I've finished an astronomy course, moved house and only just got around to finding the mugs, 3 days later. And with Christmas just a few days away, the excitement's definitely building at home. There's the tree, presents to wrap and of course the dilemma of what to leave out for Santa this year.... 


Well, how about these? 

nutella filo parcels 1

Santa definitely needs calories for his whizz around the entire planet on Christmas Eve so these Nutella parcels would help him out a lot. They're fudgy in the middle, crispy on the outside, and, dusted with icing sugar, make the perfect Christmas or New Year treat. Or for birthdays. Or Easter, or parties or Sunday afternoons... etc, etc etc. (You know where I'm going with this...)

Nutella Filo Parcels
Makes 16-20 depending on size
270g pack filo pastry, thawed if frozen
approx 200g salted butter, melted
16-20 teaspoons Nutella
icing sugar, for dusting

Unravel the filo sheets in front of you, longest side facing you. With a sharp knife, cut three equal strips down the filo, so you have four piles of long thin rectangular sheets of pastry. Brush the pastry with a little butter - you don't actually need too much, just enough to moisten it and then dollop a heaped teaspoon of Nutella in the top right hand side of one of the strips. 

Next, grab the top layer of your strip of pastry and fold the corner of the filo down, to make a little triangle shape. Fold the other way, and keep going and folding downwards, adding a little more butter if the pastry starts to look dry. Eventually you should end up with a triangular samosa shape of pastry. Lift and place on a baking sheet lined with greaseproof paper. 

Repeat for the rest of the pastry strips - I find that one layer works fine as you are folding the pastry over and over again, but if you find one sheet has broken, then by all means use two layers and fold. 

Bake the pastries in an oven preheated to 200ÂșC for 10 minutes, or until golden and crisp. Allow them to cool a little bit before serving - they'll be really hot in the middle and dust with icing sugar for a snowy look.