24 servings
Ingredients
- 1 1/2 cups Nutella spread
- 1 (8 oz) package phyllo dough, thawed according to package directions
- 3/4 cup butter, melted
- Optional: flaked sea salt
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mat. Set aside.
Scoop Nutella into a large piping bag, or gallon sized zip-top bag and snip the corner off.
Unwrap thawed phyllo dough and cover it with a slightly moist clean towel. Phyllo dries out very quickly, so keeping it covered while you’re working is essential.
Place one sheet of phyllo dough on your working surface carefully. Using a pastry brush, brush melted butter on one half of the phyllo and fold the other half on top. The butter works like glue and holds the sides together.
Pipe a strip of Nutella down one side of the dough, leaving 1/2 inch at the top and the bottom. Fold the Nutella up at the ends (so it doesn’t squeeze out) and then tightly roll the phyllo into a tube. Lightly brush the end with butter so the end stays sealed.
Place the “cigar” onto the baking sheet and lightly brush with a little more butter. Repeat this process with all the sheets of phyllo.
Bake the “cigars” for 8-10 minutes until golden brown.
Sprinkle lightly with sea salt flakes, if desired.
Recipe originally found on Cookies&Cups.
Nicole Flips for Food 