Dark Chocolate Filo Parcels
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
These dark chocolate filo parcels are my go to when I want something that feels fancy but doesn't require hours in the kitchen. With just forty minutes from start to finish, they're perfect for unexpected guests or a special weeknight treat. I love using dark chocolate because it's packed with antioxidants that make indulging feel a little bit better, plus the espresso powder really deepens those rich, complex flavors. The best part is how simple they are to put together with ingredients you probably already have in your pantry. These little parcels are crispy on the outside, gooey in the middle, and honestly impossible to stop eating once you start.
Ella x
Ingredients
- 250all-purpose flour
- 125 softenedcold unsalted butter
- 100ice-cold water
- 150granulated sugar
- 200dark chocolate chips
- 2large eggs
- 1salt
- 1baking powder
- 50ground almonds
- 2espresso powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, sugar, and baking powder. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs.
Tip: Make sure to keep the butter cold for the best results.
- 3
Gradually pour in the ice-cold water while stirring the mixture with a fork until it forms a dough.
- 4
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it becomes smooth and pliable.
Tip: Use a light touch to avoid overworking the dough.
- 5
Divide the dough into 8 equal pieces and roll each piece into a thin sheet, about 1/16 inch thick.
Tip: Use a rolling pin to help you achieve an even thickness.
- 6
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Make sure the chocolate is smooth and glossy for the best results.
- 7
Place a sheet of filo dough on a flat surface and brush with melted butter.
Tip: This will help the filo to crisp up in the oven.
- 8
Spoon a small amount of the chocolate filling onto one half of the filo sheet, leaving a 1-inch border around the edges.
Tip: Use a spatula to spread the chocolate evenly.
- 9
Fold the other half of the filo sheet over the filling to form a triangle, pressing the edges to seal.
Tip: Make sure the edges are sealed tightly to prevent the filling from escaping during baking.
- 10
Repeat the process with the remaining dough and chocolate filling.
- 11
Bake the filo parcels for 20-25 minutes, or until golden brown.
Tip: Keep an eye on them after 15 minutes to prevent overcooking.
- 12
Allow the parcels to cool completely on a wire rack before serving.
Tip: This will help the chocolate to set and the pastry to crisp up.
- 13
Just before serving, sprinkle the ground almonds and espresso powder over the top of the chocolate topping.
Tip: This adds a delightful crunch and depth of flavor to the dish.
Recipe Variations
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