FOR THE PASTRY
3 filo pastry sheets (each about 32 x 38cm), thawed if frozen
FOR THE CHOCOLATE FILLING
250g chocolate and hazelnut spread, such as Nutella
FOR THE VANILLA CREAM DIP
100ml double cream
1 tbsp caster sugar
½ tsp vanilla extract
sifted icing sugar, for dusting
Heat oven to 200C/180C fan/gas 6. Line a large baking sheet with baking parchment. Melt the butter in a small saucepan, then remove from the heat. Take a sheet of filo pastry and cut it into 4 evenly sized rectangles, each measuring about 16 x 19cm. Take a rectangle and brush it lightly with melted butter.
With a long side facing you, spoon a level tbsp of the chocolate spread across the filo rectangle, 2cm up from the bottom of the rectangle and about 2cm in from both sides. Try to keep it as even as possible.
Fold in the 2 short sides of the pastry over the filling to seal the chocolate spread into the parcel. Roll up from the long side closest to you, fully enclosing the filling. The chocolate filling will be encased in 3 layers of pastry by the time you’ve finished. Place the roll on the baking tray.
Continue to make 11 more rolls in exactly the same way. Brush the rolls with a little more melted butter, then bake for about 10 mins or until the pastry is light golden brown. Transfer the rolls to a rack and leave to cool. At this point, the rolls can be put in an airtight tin lined with kitchen roll and stored for up to 2 days.
To make the vanilla cream dip, whip the cream very lightly with the sugar and vanilla extract. Spoon into a small bowl. Arrange the chocolate filo rolls on a serving plate with the vanilla cream dip alongside them. Sprinkle with a little sifted icing sugar before serving to your guests.