Chocolate Filo Parcels
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These chocolate filo parcels are one of my favorite quick desserts to whip up when I'm craving something indulgent but don't have much time. The crispy filo exterior gives way to a rich chocolate and walnut filling that feels fancy yet comes together in just 20 minutes of prep. I love using walnuts here because they're packed with omega 3 fatty acids, making this treat a little bit better for you. The best part is how affordable these are to make and how forgiving the recipe is, perfect for both experienced bakers and beginners. With only 35 minutes in the oven, you'll have warm, decadent parcels ready to serve alongside coffee or tea.
Ella x
Ingredients
- 200 gall-purpose flour(for filo dough)
- 100 mlbutter, melted(for brushing filo)
- 100 gsugar(for chocolate filling)
- 50 gunsweetened cocoa powder(for chocolate filling)
- 2 nulleggs(for egg wash)
- 1 mlvanilla extract(for chocolate filling)
- 200 gchocolate chips(for chocolate filling)
- 100 gwalnuts, chopped(for filo filling)
- 5 gsalt(for filo dough)
- 50 mloil(for brushing filo)
- 50 mlhoney(for drizzling (optional))
- 100 gconfectioner's sugar(for dusting (optional))
- 2 gbaking powder(for filo dough)
- 1 gbaking soda(for filo dough)
Detail level
Instructions
- 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
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
In a separate bowl, combine the sugar, cocoa powder, and walnuts. Mix well.
Tip: Adjust the amount of walnuts to your liking.
- 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
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
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
Bake for 20-25 minutes, or until golden brown.
Tip: Keep an eye on the pastries after 15 minutes to avoid overbrowning.
- 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.
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