1 cup semisweet chocolate chips
1/4 cup butter, melted
1/2 cup cashews (or pistachios, walnuts or pecans)
filo leaves about 1/4 lb.
How to prepare
Mix chips and nuts together. Set aside. Cut filo sheet into 4 lengthwise strips (3″ by 20″). Stack two strips. Brush lightly with melted butter. Place 1 or 2 tbs. Of filling at the bottom of a strip. (the shorter side.) Fold the bottom over filling. Fold the two sides over about 1/2″. Brush lightly with butter and roll. Place seam side down on a greased cookie sheet. Brush top with butter. Bake 3758 for 20 or 25 minutes, until it is golden brown and crisp.
To serve: let cool 5 minutes, dust a small plate with powdered sugar, drizzle chocolate syrup decoratively on plate. Place one or two chocolate nut rolls on plate, garnish with a dollop of whipped cream that has been flavored with brandy or rum.