Monday, 4 February 2008
Nutella Filo Cups
I haven't had Nutella for years, but when I saw that Ms. Adventures in Italy was hosting a World Nutella Day, I just had to buy some to join in. And I'm glad I did - it's just as delicious as I remember it being - I had to stop myself from eating it straight from the jar! It brought back all sorts of childhood memories. When we had a jar in the cupboard, it was usually my brother who piled it onto his toast, leaving it with a ton of crumbs for the rest of us!
So, for World Nutella Day, I came up with these little crispy nibbles, and found it's impossible to just eat one!
Tiny Nutella Filo Cups
One of my own creations - the Nutella cream could also be used in a variety of recipes instead of plain whipped cream.
Filo pastry sheets
Unsalted butter, melted, for brushing onto the filo pastry
50 g white chocolate, melted
200 ml double/heavy cream
2-3 large tablespoons Nutella
Hazelnuts - roasted in the oven until golden
Heat the oven to 180º. Cut the sheets of filo pastry into rounds using a cookie cutter, you want to use one that is just bigger than the holes in a mini muffin tin. Brush each one with melted butter and layer 3 in each muffin hole.
Bake for about 8-10 minutes, or until just turning golden brown. They are quite fragile, so carefully ease them out of the tins and cool on a wire rack. They will keep for a couple of weeks in an airtight container, until ready to fill.
Using a small silicone pastry brush, brush the melted chocolate onto the inside of the filo cups. Repeat this step so you have a double layer of chocolate.
Whip the cream to soft peaks and gently fold or whip in the Nutella. Pipe or spoon into the filo cups and pop a roasted hazelnut on top of each one.
You can see the round-up at Ms. Adventures in Italy and at Bleeding Espresso.
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