Salted Chocolate Filo Parcels

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Thaw the filo pastry sheets according to package instructions.

   Tip: Let them sit at room temperature for about 30 minutes.

3. 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. 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. 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. 6

   Pour the chocolate chips into a separate bowl and set aside.

   Tip: Let them sit at room temperature for about 10 minutes.

7. 7

   Pour the egg mixture over the flour mixture and stir until a dough forms.

   Tip: Be gentle when mixing the dough.

8. 8

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

   Tip: This will help the dough firm up.

9. 9

   Preheat the oven to 180°C (350°F).

   Tip: Line a baking sheet with parchment paper.

10. 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. 11

    Cut the dough into 4 equal pieces.

    Tip: Cut the pieces into rectangles that are about 10cm x 15cm.

12. 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. 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. 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. 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. 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. 17

    Remove from the oven and let cool for 5 minutes.

    Tip: Serve warm and enjoy!