Ingredients
Makes 8
8 sheets Antoniou Fillo Pastry
1 x 395ml can condensed milk
125ml Nutella
450ml pure cream, whipped
50g butter, melted
¼ cup roasted hazelnuts, roughly chopped
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Combine the condensed milk and Nutella in a large bowl. Whisk to combine. Add the whipped cream and fold through slowly until the mixture is thick and fluffy. Pour into a pan measuring 30cm x 20cm and flatten the top using a palette knife or spatula. Place in the freezer for a minimum of 6 hours or overnight.
Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper.
Lay one sheet of Filo Pastry on a clean bench and brush generously with butter. Lay another sheet on top and brush with butter again. Repeat the process until all sheets are piled on top of each other.
Using a 7.5cm cookie cutter, cut out round discs from the stacked fillo and place on baking tray. Repeat until you have 16 discs. Pierce each disc a few times with a fork and cook in the oven for 10 minutes or until golden. Remove and set aside to cool.
Remove the Nutella ice cream from the freezer and using a 7cm cookie cutter, cut out round circles of ice cream. Sandwich each ice cream round between two Fillo discs and dip the ice cream edges with chopped hazelnuts. Repeat with the remaining ice cream and Fillo and serve immediately.
Any flavour ice cream can be used for this recipe.
