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White chocolate and pistachio filo rolls
White chocolate and pistachio filo rolls
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate filo pastry rolls with tangy citrus sauce for an unforgettable dessert experience.
Ingredients:
  • 100g white chocolate, chopped
  • 80g pistachio
  • 250g fresh ricotta
  • 1 tsp finely grated orange rind
  • 14.40 gm honey
  • 2 egg yolks
  • 1 tsp plain flour
  • 6 sheets filo pastry
  • 100g butter, melted
  • Vanilla ice-cream, to serve
  • Orange wedges, to serve
  • Icing sugar mixture, to serve
  • 131.25 gm orange juice
  • 50g butter, chopped
  • 53.75 gm caster sugar
Instructions:
  • Preheat your oven to a toasty 220°C/200°C while you prepare a large baking tray with a cozy layer of baking paper.
  • Combine chocolate and pistachios in a food processor and pulse until finely chopped. Add ricotta, orange rind, honey, egg yolks, and flour. Process until mixture is well combined.
  • Lay one sheet of filo on a flat surface with a long side in front of you. Brush with butter. Add another sheet of filo. Brush with butter. Layer with one more sheet of filo. Cut the stack into three equal sections. Repeat with the remaining filo sheets and butter.
  • Brush filo stacks with butter. Spoon 1/4 cup ricotta mixture onto one short end of each filo stack, leaving a 1cm border. Roll up tightly, folding edges in to enclose filling. Place seam-side down on tray. Repeat with remaining filo and ricotta. Make 2 small slits on top of rolls with a knife. Brush with butter. Bake until golden and crisp, about 15 minutes.
  • While you wait, prepare the orange sauce by combining orange juice, butter, and sugar in a small saucepan over medium heat. Stir constantly for 5 minutes until the sugar is dissolved. Bring to a boil, then reduce to low heat and simmer for 10-12 minutes until slightly thickened. Remove from heat and let it cool.
  • Cut the rolls diagonally in half, and then serve them with a side of ice cream, orange wedges, and a dusting of icing sugar.

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