Nutella and raspberry filo pastry rolls

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If you have checked out my recipe for the rose jam , pistachios and almond filo pastry rolls, you know what i am going to talk about in this post. Nutella and raspberry filo pastry rolls are just the same sweet rolls, but with a different filling. This was made specially for my daughter with the filling of the two things she loves to eat . Ah.. actually who doesn’t love nutella!!! and what can beat the classic chocolate and berries combo .

Naaaaahhhh! nothing in my opinion.

Making the Nutella raspberry rolls-

You would need filo pastry sheets, nutella (or any chocolate spread), fresh raspberries , cocoa powder, a little oil and a little granulated sugar.

Filo pastry sheets as i talked in my earlier post, are easily available in the stores. I got mine from Tesco UK, and these were vegan sheets. These are really really thin and delicate sheets of pastry dough, and need to be handled very very carefully.

Also these sheets dry out really quick, so you cannot take out the pastry sheets, and then leave them in open, to prepare other ingredients. What i generally do is take out the sheets once all the ingredients are in place, and just when i am about to start using them. Once the sheets are out, cover them with a damp muslin cloth, so that these do not dry, and then prepare them into rolls.

You would need four pastry sheets to prepare around 12 rolls. I prepared 6 rose ,pistachio ,almond rolls and 6 nutella and raspberry rolls. You can adjust the number of sheets required as per the quantity of the rolls you want.

Preparing the pastry rolls

1.Take one pastry sheet. Brush lightly with olive oil, sprinkle a little cocoa powder, and sprinkle a t spoon of granulated sugar on the sheet. Cover this with another pastry sheet. Slightly dab, so that the sheets stick to each other. Brush a little oil on the top. Cut these into 6 equal portions.

2. Add 1/2 a teaspoon a nutella on each portion. Top it with 1-2 raspberries.

3. Gently take one portion at a time, and fold the shorter side. Then roll the long side to form a tube and fold. Pinch the other open side, with two fingers. Prepare all rolls like this.

Adding the process pictures from the rose jam, pistachio, almond filo pastry rolls recipe for easy understanding.

Rose jam ,pistachios and almond filled filo pastry rolls — folding the pastry rolls

Baking the Filo pastry rolls-

Once the rolls are ready, brush all rolls with a little olive oil. Place baking paper on the tray, and place the rolls on the paper.

Now keep these in the pre heated oven at 180 degress for 15-18 minutes, till these are nice and golden.

Once done, let these cool. These will be nice and crispy with gooey center once these cool down.

Garnish the nutella and raspberry rolls with a drizzle of nutella, and a sprinkle of cocoa powder.

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Nutella and raspberry filo pastry rolls

Crispy pastry on the outside, and a burst of classic combination of chocolate and raspberries in the centre .A perfect kids party dessert.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dessert, sweets

Servings 6 rolls

Equipment

oven

Ingredients

2 sheets filo pastry sheets
1 tsp olive oil EVOO/ or any cooking oil
1 tsp granulated sugar
1 tsp cocoa powder
2-3 tbsp nutella or any chocolate spread
12-13 raspberries
cocoa powder to garnish
chocolate spread/ nutella to garnish

Instructions

Take one filo pastry sheet. Brush the olive oil slightly, on one side, and sprinkle a little cocoa powder, and a t spoon of granulated sugar on the sheet.
Cover this with another pastry sheet. Slightly dab, so that the sheets stick to each other. Cut these into 6 equal portions.
Add 1/2 a teaspoon a nutella on each portion. Top it with 1-2 raspberries.
Gently make rolls of each portion as decribed below .
Delicately, take one portion at a time, and fold the shorter side. Then roll the long side to form a tube and fold. Pinch the other open side, with two fingers. Prepare all rolls like this.
Once the rolls are ready, brush all rolls with a little olive oil. Place baking paper on the tray, and place the rolls on the paper.
Now keep these in the pre heated oven at 180 degress for 15-18 minutes, till these are nice and golden.
Once done, let these cool. These will be nice and crispy with gooey center once these cool down. Garnish these with a drizzle of nutella, and a sprinkle of cocoa powder.

Notes

Filo pastry sheets are easily available in the stores. I got mine from Tesco UK, and these were vegan sheets. These are really really thin and delicate sheets of pastry dough, and need to be handled very very carefully, as they tear easily while handling.

These sheets dry out really quick, so you cannot take out the pastry sheets, and then leave them in open, to prepare other ingredients.

To make sure these do not dry out, take out the sheets once all the ingredients are in place, and just when you are about to start using them. Once the sheets are out, cover them with a damp muslin cloth, so that these do not dry, and then prepare them into rolls.While you are using one sheet, keep the others covered.

Keyword filo, phyllo, filo pastry, sweets, desserts, kids sweets, homemade sweets, easy sweets, rose jam, gulkand, pastry sheets, sweet treats

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