Tiny Nutella Filo Cups

From Cherrapeño

One of my own creations - the Nutella cream could also be used in a variety of recipes instead of plain whipped cream.

Filo pastry sheets
Unsalted butter, melted, for brushing onto the filo pastry

50 g white chocolate, melted

200 ml double/heavy cream
2-3 large tablespoons Nutella

Hazelnuts - roasted in the oven until golden

Heat the oven to 180º. Cut the sheets of filo pastry into rounds using a cookie cutter, you want to use one that is just bigger than the holes in a mini muffin tin. Brush each one with melted butter and layer 3 in each muffin hole.

Bake for about 8-10 minutes, or until just turning golden brown. They are quite fragile, so carefully ease them out of the tins and cool on a wire rack. They will keep for a couple of weeks in an airtight container, until ready to fill.

Using a small silicone pastry brush, brush the melted chocolate onto the inside of the filo cups. Repeat this step so you have a double layer of chocolate.

Whip the cream to soft peaks and gently fold or whip in the Nutella. Pipe or spoon into the filo cups and pop a roasted hazelnut on top of each one.