- 1½ cups Nutella spread
- 1 (8 ounce) package phyllo dough, thawed according to package directions
- ¾ cup butter, melted
- optional ~ flaked sea salt
- Preheat the oven to 400°F/200°C
- Line a baking sheet with parchment paper and set aside.
- Scoop Nutella into a large piping bag, or gallon sized zip-top bag and snip the corner off.
- Unwrap thawed phyllo dough and cover it with a slightly moist clean kitchen towel. Phyllo dries out very quickly, so keeping it covered while you’re working is essential.
- Place one sheet of phyllo dough on your work surface carefully. Using a pastry brush, brush melted butter on one half of the phyllo and fold the other half on top. The butter works like a glue and holds the sides together. Pipe a strip of Nutella down one side of the dough, leaving ½ inch at the top and the bottom. Fold the Nutella up at the ends (so it doesn’t squeeze out) and then tightly roll the phyllo into a tube. Lightly brush the end with butter so the end stays sealed.
- Place the “cigar” onto the baking sheet and lightly brush with a little more butter.
- Repeat this process with all the sheets of phyllo.
- Bake the “cigars” for 8-10 minutes until golden brown.
- Sprinkle lightly with sea salt flakes if desired.