Chocolate Filo Parcels

Instructions

1. 1

   Preheat the oven to 200°C (400¿tF). Prepare the filo dough by combining the flour, baking powder, baking soda, and salt in a bowl. Gradually add the melted butter and mix until a dough forms. Wrap in plastic wrap and refrigerate for 10 minutes.

   Tip: Make sure to handle the filo dough gently to avoid it becoming too brittle.

2. 2

   Roll out the filo dough to a thickness of about 3 mm. Cut into rectangles of about 10 x 15 cm. Set aside.

   Tip: Use a sharp knife or pastry cutter to achieve clean edges.

3. 3

   In a separate bowl, combine the sugar, cocoa powder, and walnuts. Mix well.

   Tip: Adjust the amount of walnuts to your liking.

4. 4

   Spread a tablespoon of the chocolate filling mixture onto one half of each filo rectangle, leaving a 1 cm border around the edges.

   Tip: Make sure not to overfill the pastry.

5. 5

   Brush the edges of the pastry with the egg wash and fold the other half over the filling to form a triangle.

   Tip: Press the edges gently to seal the pastry.

6. 6

   Brush the tops of the pastries with the melted butter and sprinkle with confectioner's sugar (if using).

   Tip: Optional: drizzle with honey for an extra touch of sweetness.

7. 7

   Bake for 20-25 minutes, or until golden brown.

   Tip: Keep an eye on the pastries after 15 minutes to avoid overbrowning.

8. 8

   Remove from the oven and let cool for 5 minutes before serving.

   Tip: Enjoy warm and crispy, or let cool completely for a crisper pastry.