Salted Chocolate Filo Parcels
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These salted chocolate filo parcels are my go to when I want something that feels fancy but doesn't require hours in the kitchen. The beauty of using filo pastry is that it comes ready to go, so you skip all the tedious dough making and jump straight to the good stuff. Dark chocolate is packed with antioxidants that make indulgence feel a little bit better, and honestly, the contrast of salt with that rich chocolate is absolutely magical. With just 15 minutes of prep and 30 minutes in the oven, you'll have impressive little parcels that taste like you spent all afternoon baking. Trust me, these are a total crowd pleaser.
Ella x
Ingredients
- 200 gall-purpose flour
- 120 gcold unsalted butter
- 10 gsalt
- 150 gdark chocolate chips
- 100 ggranulated sugar
- 1 eggegg
- 100 mlmilk
- 4 sheetsfilo pastry sheets
- 20 gcocoa powder
- 100 mlwater
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Thaw the filo pastry sheets according to package instructions.
Tip: Let them sit at room temperature for about 30 minutes.
- 3
In a medium bowl, whisk together flour, salt, and cocoa powder.
Tip: Use a whisk or a fork to mix the dry ingredients.
- 4
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the mixture.
- 5
In a small bowl, whisk together the egg and milk until well combined.
Tip: Add a pinch of salt to the egg mixture for extra flavor.
- 6
Pour the chocolate chips into a separate bowl and set aside.
Tip: Let them sit at room temperature for about 10 minutes.
- 7
Pour the egg mixture over the flour mixture and stir until a dough forms.
Tip: Be gentle when mixing the dough.
- 8
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: This will help the dough firm up.
- 9
Preheat the oven to 180°C (350°F).
Tip: Line a baking sheet with parchment paper.
- 10
On a lightly floured surface, roll out the dough to a thickness of about 3mm.
Tip: Use a rolling pin to help you achieve an even thickness.
- 11
Cut the dough into 4 equal pieces.
Tip: Cut the pieces into rectangles that are about 10cm x 15cm.
- 12
Place a sheet of filo pastry on a flat surface and brush with melted butter.
Tip: Make sure to cover the entire surface.
- 13
Place a piece of dough on top of the filo pastry, brush with melted butter, and repeat with the remaining dough and filo pastry.
Tip: Make sure to leave a 1cm border around the edges.
- 14
Place the chocolate chips on top of the dough in the center of each rectangle.
Tip: Leave a small border around the edges.
- 15
Fold the edges of the dough up over the chocolate chips to form a parcel.
Tip: Make sure the edges are sealed tightly.
- 16
Bake for 25-30 minutes or until the pastry is golden brown.
Tip: Keep an eye on the parcels during the last 5 minutes of baking.
- 17
Remove from the oven and let cool for 5 minutes.
Tip: Serve warm and enjoy!
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