Makes approx. 8 donuts
375g Antoniou Fillo Pastry
1/3 cup milk
1/3 cup nutella, or
16 squares of chocolate bar
2 Whittakers Peanut Chocolate Slab, chopped
100g butter, melted
350g chocolate, melted
350ml thickened cream
Let your imagination run wild with filling options, think caramel, peanut butter or even jam!
Get creative with toppings
100’s and 1000’s, chopped nuts, coconut, or absolutely any chocolate bar of your choice!
For this Fillo Pastry recipe, take your fresh Fillo Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Preheat oven to 180°C (160°C fan-forced) and line an oven tray with baking paper.
Layer 3 sheets fillo pastry on a clean surface, buttering between each sheet. Place your fingers in the centre of the sheets and begin to twist the stack from the centre into a spiral with your fingers. Continue until almost the entire sheet has twisted in on itself to form a donut shape.
Place a dollop of Nutella or two squares of chocolate in the centre of the Fillo rose. Brush the edges of pastry with a little milk or melted butter.
Then fold the four edges of the spiral in to the centre to cover the filling. Pick up the fillo rose donut in your hand and place back down on the oven tray with the folds facing down, revealing the beautiful rose shape on top.
Repeat with remaining Fillo sheets and filling, then brush each Fillo rose liberally with melted butter.
Bake for 15 minutes or until golden brown and transfer to a wire rack to cool.
To finish, drizzle with chocolate ganache and chopped chocolate bar of choice.
Serve warm to enjoy the incredible gooey centre.