PHYLLO ROLLS:

• 8 sheets of phyllo pastry dough
• 1 cup of chocolate spread (spooned by the tablespoon)
• 2 Tbsp of neutral oil (vegetable, sunflower, canola, etc.)
• Flaky Sea Salt, to taste

Lay a sheet of pastry dough flat on a work surface.  Then, spoon two tablespoons of filling into one corner of the pastry, (about 3” up from the corner, toward the center).  Using a pastry brush, lightly wet the edges of the pastry dough with water around the edges.

Now, fold the pastry dough in an eggroll or cigar shape.  First take the corner closest to the filling, and folding it over the chocolate filling. Then, take the two adjacent corners and fold each of those over the chocolate filling, one over the other. Then, roll the bundle toward the remaining corner until fully wrapped. It should look like the finished product at this stage.  Repeat until all phyllo rolls have been made.

Heat the oil in a shallow pan over medium high heat. Once the oil is warm, fry the phyllo rolls in a pan until golden brown and crispy.

Tip – you can make the phyllo rolls any size you like - smaller you make, easier to cook

Serves : 4