Reviews (2)
Add Rating & Review
37 Ratings
5 star values:
9
4 star values:
9
3 star values:
12
2 star values:
4
1 star values:
3
Martha Stewart Member
Rating: 4 stars
03/05/2017
Made it in two minutes flat. If you don't want to bother melting butter, you can use olive oil. Used pecans because I had no pistachios...so simple and really yummy. And 1/8 of that roll is really a sizeable dense piece of dessert...satisfying. Now I have a good go-to for the left over phyllo when I make spanakopita. Thanks, Martha!
Martha Stewart Member
Rating: Unrated
02/08/2009
These are fabulous, and quite simple.
They also make enough for evets in which you have to contribute a dish.
YUM!
Back to Chocolate-Pistachio Phyllo Rolls
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Gallery
Chocolate-Pistachio Phyllo Rolls
Credit:
Lisa Hubbard
Recipe Summary
prep: 10 mins
total: 60 mins
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
6 ounces semisweet chocolate, coarsely ground in a food processor
1/3 cup heavy cream
1/4 teaspoon ground cinnamon
1 cup shelled salted pistachio nuts, coarsely chopped
6 sheets phyllo dough (12 by 17 inches each), thawed if frozen
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 tablespoon confectioners’ sugar
Gallery
Chocolate-Pistachio Phyllo Rolls
Credit:
Lisa Hubbard
Recipe Summary
prep: 10 mins
total: 60 mins
Yield: Makes 2 dozen
Gallery
Chocolate-Pistachio Phyllo Rolls
Credit:
Lisa Hubbard
Chocolate-Pistachio Phyllo Rolls
Credit:
Lisa Hubbard
Chocolate-Pistachio Phyllo Rolls
Recipe Summary
prep: 10 mins
total: 60 mins
Yield: Makes 2 dozen
Recipe Summary
prep: 10 mins
total: 60 mins
Yield: Makes 2 dozen
prep: 10 mins
total: 60 mins
prep:
10 mins
total:
60 mins
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 6 ounces semisweet chocolate, coarsely ground in a food processor
- 1/3 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1 cup shelled salted pistachio nuts, coarsely chopped
- 6 sheets phyllo dough (12 by 17 inches each), thawed if frozen
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 tablespoon confectioners’ sugar
Directions
Preheat oven to 350 degrees. Put chocolate in a medium bowl. Heat cream with cinnamon in a small saucepan over medium heat until it just begins to simmer. Stir into chocolate to melt. Finely chop 2 tablespoons nuts; set aside. Stir remaining nuts into chocolate. Spoon chocolate into a resealable plastic bag; cut 1 inch off one corner.
Lay 1 sheet phyllo on a work surface (cover remaining sheets with a damp kitchen towel). Lightly brush surface with melted butter; lay another sheet on top, and brush with more melted butter.
Immediately pipe chocolate along a short side of phyllo, 11/2 inches from edges.Tightly roll into a log, lightly brushing with butter at each turn and tucking in ends. Brush log with butter; cover with a damp kitchen towel. Repeat process to make 2 more logs.
Transfer to a parchment-lined baking sheet; bake 15 minutes. Rotate sheet; brush logs with butter. Sprinkle with reserved nuts. Bake until golden, about 15 minutes more. Let cool completely; dust with sugar. Cutting in a swift motion, divide each log into 8 pieces.
Reviews (2)
Add Rating & Review
37 Ratings
5 star values:
9
4 star values:
9
3 star values:
12
2 star values:
4
1 star values:
3
Martha Stewart Member
Rating: 4 stars
03/05/2017
Made it in two minutes flat. If you don't want to bother melting butter, you can use olive oil. Used pecans because I had no pistachios...so simple and really yummy. And 1/8 of that roll is really a sizeable dense piece of dessert...satisfying. Now I have a good go-to for the left over phyllo when I make spanakopita. Thanks, Martha!
Martha Stewart Member
Rating: Unrated
02/08/2009
These are fabulous, and quite simple.
They also make enough for evets in which you have to contribute a dish.
YUM!
Reviews (2)
Add Rating & Review
37 Ratings
5 star values:
9
4 star values:
9
3 star values:
12
2 star values:
4
1 star values:
3
Add Rating & Review
37 Ratings
5 star values:
9
4 star values:
9
3 star values:
12
2 star values:
4
1 star values:
3
37 Ratings
5 star values:
9
4 star values:
9
3 star values:
12
2 star values:
4
1 star values:
3
37 Ratings
5 star values:
9
4 star values:
9
3 star values:
12
2 star values:
4
1 star values:
3
- 5 star values:
- 9
- 4 star values:
- 9
- 3 star values:
- 12
- 2 star values:
- 4
- 1 star values:
- 3
Martha Stewart Member
Rating: 4 stars
03/05/2017
Made it in two minutes flat. If you don't want to bother melting butter, you can use olive oil. Used pecans because I had no pistachios...so simple and really yummy. And 1/8 of that roll is really a sizeable dense piece of dessert...satisfying. Now I have a good go-to for the left over phyllo when I make spanakopita. Thanks, Martha!
Martha Stewart Member
Rating: Unrated
02/08/2009
These are fabulous, and quite simple.
They also make enough for evets in which you have to contribute a dish.
YUM!
Martha Stewart Member
Rating: 4 stars
03/05/2017
Made it in two minutes flat. If you don't want to bother melting butter, you can use olive oil. Used pecans because I had no pistachios...so simple and really yummy. And 1/8 of that roll is really a sizeable dense piece of dessert...satisfying. Now I have a good go-to for the left over phyllo when I make spanakopita. Thanks, Martha!
Rating: 4 stars
Rating: Unrated
02/08/2009
These are fabulous, and quite simple.
They also make enough for evets in which you have to contribute a dish.
YUM!
Rating: Unrated
All Reviews for Chocolate-Pistachio Phyllo Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Pistachio Phyllo Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
