Phyllo, from the Greek meaning “leaf,” is a variety of puff pastry prepared in extremely thin, separate sheets.
It is made without added fats unlike common puff pastries, providing a neutral taste for use in both sweet and savory dishes.
I don’t use it very often, but it’s a pastry I really like because I don’t love fatty pastries like puff pastry.
In this case, I made a sweet treat, but I will make other recipes.
Follow my recipe and make these super delicious and especially quick pockets both to prepare and to cook.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Just try my recipe and I’m sure you’ll like it!
Approx. 72 kcal per pocket
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 12 pockets
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make Phyllo Pastry Pockets
- 6 sheets phyllo pastry
- 3.53 oz Nutella®
- 1.06 oz chopped hazelnuts
- 2 tbsps milk
Preparation of Phyllo Pastry Pockets
Take the phyllo pastry, open it well and lay it out so you get two rectangles with two layers (don’t make just one layer because they are too thin), cut out rectangular strips and on the base put a generous teaspoon of Nutella which we will fold into a triangle twice.
From each strip, we will make 2 triangular pockets.
Follow the pictures to guide you in making them.
Repeat the same operation for each strip and place them on a baking tray lined with parchment paper, brush them with milk, and sprinkle with chopped hazelnuts.
Bake in a preheated oven at 356°F for about 10 minutes or until they are slightly golden.
