Ingredients

• 25g/1oz butter
• 3 x 32cm x 38cm/13in x 15in filo pastry sheets
• 250g/9oz chocolate and hazelnut spread
• 100ml/3½fl oz double cream
• 1 tbsp caster sugar
• ½ tsp vanilla extract
• icing sugar
• sifted for dusting

Directions

• For the pastry
• preheat the oven to 200C/400F/Gas 6 and line a large baking tray with greaseproof paper.
• Melt the butter in a small saucepan
• then remove from the heat.
• Cut each sheet of filo pastry into 4 even-sized rectangles and brush each rectangle lightly with the melted butter.
• Spread one tablespoon of the chocolate spread
• as evenly as possible
• across the long side of each piece of pastry
• keeping a 2cm/¾ in border. Fold the two short sides of the pastry over the filling to seal the chocolate spread. Roll up the pastry from the long side
• to fully enclose the filling.
• Repeat with the remaining rectangles of filo pastry to make 12 rolls.
• Place the rolls on the lined baking tray and brush them with a little more melted butter
• then bake in the oven for 8-10 minutes or until the pastry is a pale golden brown.
• Remove the rolls from the oven and leave to cool on a wire rack.
• For the vanilla cream dip
• whip the cream very lightly with the sugar and vanilla extract. Spoon into a small serving bowl.
• To serve
• dust the chocolate filo rolls with a little sifted icing sugar
• and arrange them onto a serving plate with the vanilla cream dip placed alongside.