Crispy Sea Salt Chocolate Phyllo Rolls
Ingredients
- 8 triangular dairy-free phyllo dough sheets (or cut rectangular sheets into triangles)
- 175 g vegan hazelnut & cocoa spread
- 50 g vegan butter, melted
- flaky sea salt
Preparation
Pre-heat the oven to 220°C or 430°F.
Brush the phyllo dough with melted butter except for the bottom part.
Pipe or spread the hazelnut and cocoa spread along the bottom edge of the dough sheet, bring in the sides, and roll all the way up. Repeat with the remaining sheets.
Place the rolls on a lined baking sheet. Brush them with butter and sprinkle with some flaky sea salt.
Bake until slightly golden brown and crispy.
Notes
Some chocolate might ooze out of the ends while baking, which is fine.
Serve as is or with strawberries and vegan vanilla ice cream.
