Mint Chocolate Filo Parcels

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and unsweetened cocoa powder.

   Tip: Sift the dry ingredients for an even texture.

3. 3

   Add the peppermint extract and whisk until combined.

   Tip: Adjust the amount of extract to your liking.

4. 4

   Gradually pour in the milk and whisk until the mixture forms a dough.

   Tip: Be patient, as this may take a few minutes.

5. 5

   Wrap the dough in plastic wrap and refrigerate for 30 minutes.

   Tip: This will help the dough firm up.

6. 6

   Roll out the dough to a thickness of 3mm (1/8 inch).

   Tip: Use a pasta machine or a rolling pin to achieve the desired thickness.

7. 7

   Cut the dough into 6 equal rectangles, approximately 10cm x 10cm (4x4 inches).

   Tip: You can also use a cookie cutter to create fun shapes.

8. 8

   Place a tablespoon of the chocolate mixture onto one half of each rectangle.

   Tip: Leave a 1cm border around the edges.

9. 9

   Brush the edges with a little water and fold the dough in half to seal.

   Tip: Press the edges gently to seal the pastry.

10. 10

    Bake for 15-20 minutes or until the pastry is golden brown.

    Tip: Keep an eye on them, as the baking time may vary.

11. 11

    Allow the pastries to cool in the pan for 5 minutes before transferring them to a wire rack.

    Tip: This will help the pastries retain their shape.