Mini Nut and Chocolate Strudels


  • 1 ½ cups hazelnuts, finely chopped
  • 1 tbsp orange liqueur
  • 1 tbsp powdered sugar
  • ¼ cup butter, melted
  • 2 oz dark chocolate, finely chopped
  • 2 oz dark chocolate, melted for piping
  • 2 tbsp orange juice
  • 2 tbsp sugar
  • 3 tbsp light brown sugar
  • 4 tbsp almonds, ground
  • 5 sheets (8 x 12 inch) phyllo pastry, thawed


Filling: Mix the nuts, sugar, and chocolate in a bowl. Sprinkle with the liqueur and stir in the orange juice. Set aside. Lightly butter 2 baking sheets.Assembly: Mix the sugar and almonds in a small bowl. Put the melted butter in a separate bowl. Cut phyllo sheets into 6 x 8 inch rectangles. Place one rectangle before you on the work surface stretching out lengthways away from you. Brush generously with melted butter. Place another rectangle on top and brush with more butter. Sprinkle with a little of the sugar and almond mix. spread 1 tbsp of the filling along the short end nearest to you. Fold the end over the filling and fold in the long edges. Roll up away from you. Place on the sheet, seam-side down. continue with the remaining phyllo sheets until all the filling is used up.Preheat the oven to 325 F. Brush each mini strudel with the remaining butter and sprinkle with the sugar and almond mix. Bake for 20 minutes, or until golden brown and crisp. Leave on the sheets for 3 minutes. Remove to rack and dust with powdered sugar. Let cool. Melt the chocolate in a double boiler over barely simmering water. Fit a pastry bag with a plain writing nozzle and pipe zigzag lines over the strudels. Leave to set.