Preheat oven to 350 degrees. Put chocolate in a
medium bowl. Heat cream with cinnamon in a small
saucepan over medium heat until it just begins to
simmer. Stir into chocolate to melt. Finely chop 2
tablespoons nuts; set aside. Stir remaining nuts
into chocolate. Spoon chocolate into a resealable
plastic bag; cut 1 inch off one corner.
Lay 1 sheet phyllo on a work surface (cover
remaining sheets with a damp kitchen towel). Lightly
brush surface with melted butter; lay another sheet
on top, and brush with more melted butter.
Immediately pipe chocolate along a short side of
phyllo, 11/2 inches from edges.Tightly roll into a
log, lightly brushing with butter at each turn and
tucking in ends. Brush log with butter; cover with
a damp kitchen towel. Repeat process to make 2
more logs.
Transfer to a parchment-lined baking sheet; bake
15 minutes. Rotate sheet; brush logs with butter.
Sprinkle with reserved nuts. Bake until golden,
about 15 minutes more. Let cool completely; dust
with sugar. Cutting in a swift motion, divide each
log into 8 pieces.
Originally Submitted
4/26/2012
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