- 1 x 395ml can condensed milk
- 125ml Nutella
- 450ml pure cream, whipped
- 8 sheets Antoniou Fillo Pastry
- 50g melted butter
- ¼ cup roasted hazelnuts, roughly chopped
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 over night
Preheat your oven to 180 deg C and line a baking tray with baking paper.
Lay one sheet of fillo on a clean bench and brush generously with the melted butter. Lay another sheet and top and brush with melted 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 with baking paper. Repeat until you have 16 discs.. Pierce each disc a few times with a fork and cook in the oven for 10 mins. 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 sprinkle the outside of the ice cream with the chopped hazelnuts.
Repeat for the remaining ice cream and fillo and serve immediately.
Any flavour or even ready made ice cream can be used for this recipe.