Salty Nutella Cigars

These Crispy Salty Nutella
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These Salty Nutella Cigars are out of control delicious. They’re buttery, rich, crispy and salty in every bite!

I am so crazy excited about today’s recipe. These are such simple treats, that are insanely delicious and super impressive! The only thing is they aren’t very cute. I mean, they look like a taquito or something you expect to be filled with ground beef.

Sorry about that.

Anyhow, let’s get past the look of it all and focus of the ridiculously crispy, buttery, salty exterior and the creamy chocolaty filling. It’s all just so perfect together.

There are only a few ingredients necessary, and these are the perfect way to use up that extra package of phyllo dough you have in your freezer.

These Crispy Salty Nutella "Cigars" are SO SO amazing! They're crispy, salty, buttery and filled with creamy Nutella!

I honestly can’t say enough about these treats. You need them in your life asap.

They’re basically the perfect pastry without the huge effort!

Well, let me take that back…these do take a little effort, but I promise it’s nothing you can’t handle. It’s even a super fun treat to get the kids involved in. You really can’t mess them up…just get out all your supplies ahead and create a little work station.

You’ll want to keep the phyllo dough covered with a clean dish towel. I even like to dampen it ever so slightly and wring it out well and use that to cover the phyllo. It’s dries out SO fast, and becomes brittle, so make sure not to skip that step!

Making Nutella filled Phyllo "cigars"! LOVE these!

Just lay out one sheet at a time. Brush butter on half the sheet and then fold the other half on top. The butter works like a glue. A delicious glue.

Making Nutella filled Phyllo "cigars"! LOVE these!

Then pipe a strip of Nutella onto the edge of the dough. If you don’t want to pipe it you can spread it on…but piping it is SO much easier. Even if you just use a zip-top bag with the corner snipped off.

Then fold the edges over the ends, like a burrito so the Nutella doesn’t squeeze out. Then tightly roll it up.

Brush a little more butter on the edge to seal it so the roll stays closed.

Place them all on a lined baking sheet and I like to brush them all with a bit more butter. Because why not?

Making Nutella filled Phyllo "cigars"! LOVE these!

When they are baked they will look so perfect!

These Crispy Salty Nutella "Cigars" are SO SO amazing! They're crispy, salty, buttery and filled with creamy Nutella!

And like I said, I like to sprinkle them with a bit of flaked sea salt to make it extra extra.

They’re so crispy and flaky I can’t even stand it.

Making Nutella filled Phyllo "cigars"! LOVE these!

Your family and friends are going to go crazy for these. Mine did.

These Crispy Salty Nutella "Cigars" are SO SO amazing! They're crispy, salty, buttery and filled with creamy Nutella!

There won’t be one left if you serve these at a party!!

Also, don’t feel like you have to use Nutella…any spread of your choice would work wonderfully!

Think about a salty peanut butter, a Biscoff or Cookie Butter filled “cigar” or even chocolate chips! Get creative!

5.0 from 4 reviews
Salty Nutella Cigars
 
Author:
Serves: 24
Ingredients
  • 1½ cups Nutella spread
  • 1 (8 ounce) package phyllo dough, thawed according to package directions
  • ¾ cup butter, melted
  • optional ~ flaked sea salt
Instructions
  1. Preheat the oven to 400°F/200°C
  2. Line a baking sheet with parchment paper and set aside.
  3. Scoop Nutella into a large piping bag, or gallon sized zip-top bag and snip the corner off.
  4. 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.
  5. 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.
  6. Place the "cigar" onto the baking sheet and lightly brush with a little more butter.
  7. Repeat this process with all the sheets of phyllo.
  8. Bake the "cigars" for 8-10 minutes until golden brown.
  9. Sprinkle lightly with sea salt flakes if desired.
Notes
recipe lightly adapted from all recipes.

 

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48 Comments on "Salty Nutella Cigars"

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Jen
Guest

try this with bananas . Marscapone cheese and Nutella. Dust the tops after baked with powdered sugar…..oh my. Sooooo good!

Jenna
Guest

What a cool idea! You can never go wrong with Nutella!!

Cookbook Queen
Guest

Dying over how GENIUS these are!! Forget the Apple iWatch — this is the best invention of 2015.

Michelle @ Modern Acupuncture
Guest

Holy heaven! Shelly, I think I’m in love with you. Not to be creepy, but seriously, what did you expect? Nutella and butter in a crispy shell… pure magic.

Jillian @ Yoga Pants Kitchen
Guest

Love this idea!!

Jillian

Jessica @ Sweetest Menu
Guest

WOW! This look outrageously good Shelly! Nutella – YUM!!!

Jenny Flake
Guest

Oh my goodness you have no idea how badly I want a whole plate of these right now. These are awesome! xo

Glory/ Glorious Treats
Guest

Oh my, these look crazy good!! Wishing I had one (or three) right now!!

Robin Thomas
Guest

Any idea how well these would do if shipped 2-day mailing? Putting together a bday package. Recipient happens to love Nutella.

Rebecca
Guest

Again….not sure if I’m more impressed with the writing or recipe! My off the boat, Greek, mother in law is forever giving me phyllo….and this American born, clueless non Greek, hasn’t the foggiest idea what to do with phyllo dough. So, yes it sits in the freezer! Kids are huge Nutella fans….can’t wait to make!

Tina
Guest

Hi! I was wondering if I make them one day in advance, will the philo soften? Thanks for yours help!

Connie
Guest

Oh the ideas that are spinning out of my mind right now for ways to make phyllo cigars….marshmallow cream and chocolate chips….lemon or key lime curd…..apple butter….biscoff spread/cookie butter….peanut butter and chocolate chips….cream cheese with sugar and egg (think cheese danish)…thanks for the wonderful recipe!

Wynne
Guest

I have to make 6 dozen cookies for an event – this s so gonna be it!
But I will have to go with something other than Nutella as I am allergic to chocolate – sigh…. But the cookie butter or almond butter or marscapone with some ground almonds or pistachios. hmmmmmmm

Kaja
Guest

Hi Shelly, love the recipe – it looks unbelievably yummy. One quick question though. If I can’t find phyllo dough anywhere (I live in Switzerland where more “exotic” ingredients, like Greek dough, are difficult to come by), would this recipe work with French pastry or any other type of dough? Dying to try it – if phyllo is a must, I will search above and beyond, but just thought I’d ask first. 🙂 Greetings from Zurich!

Melanie
Guest

I love this idea but me and my family hate Nutella. Could we use a different chocolate spread maybe Reese’s chocolate and peanut butter spread?

noor
Guest

Hello Shelly, yummmm.
These look awesomeee. I was thinking about making them with nutella and pipe another later of peanut butter too. And since we don’t have phyllo dough available in pakistan, can I make it at home? Do you have a recipe for it? Noor to hear from you soon.
Noor

noor
Guest

**layer

Sharon
Guest

https://www.facebook.com/groups/Sharonsharedrecipes/
Told group these are beautifully illustrated, which they are…thank you!

Kearin
Guest

love using phyllo – am thinking i might try these as bites folded into little triangles except that would make them waaay to easy to eat!

Elizabeth Felix
Guest

I have been searching desperately for two weeks to find something yummy that looks like a diploma! Disheartened and ready to compromise either taste or presentation, I clicked on your site cause I just made your awesome cheesecake, hit the “Fun Sweets” drop down menu and viola! This will be perfect!!!
Results to come…

Lydia
Guest

I made these then drizzled white chocolate on and OMG amazing!

Millie Willadsen
Guest

looks wonderful. Do you have a suggestion for someone who is allergic to the casein in milk and can’t have milk chocolate???

candace strang
Guest

I do this with Abuelita blocks, the Mexican cinnamon hot chocolate blocks. I grind the chocolate to a coarse powder, and load the phyllo with just the chocolate, then dust w/ powdered sugar afterwards. One could also use Ghiradelli ground chocolate – I have a thing for anything cinnamon. I see an assortment presentation in my future with several of these suggestions added as well.

Aury
Guest

How far ahead could these be made? I would love to make them for my daughter’s baby shower and wonder if I could make them the day before?

Mawar
Guest

Hi, I was wondering. Could we make/roll them in advance and only bake as and when we need?

Valerie
Guest

I’m going to make these for my daughter’s graduation party and add ribbon to look like diplomas. With so much to do for a grad party, could i make these a week ahead and freeze them then bake the day of the party?

Dawn K
Guest

I had to make these. Last night I made them for a work potluck and made some with Nutella and some with Biscoff European cookie spread. WOW!

Lea
Guest

I love this idea! I just realized what these are! Pirouette cookies! Like you buy in the can! I love those and I bet homemade would be even better! Thank you!

Michele
Guest

These look fantastic!!! LOVE LOVE Nutella! Do these need to be served right away? Just trying to figure out how far in advance I can make them without losing the crispness. Thank you!!

Michele
Guest

Whoops! Sorry! Just saw the previous comments and you already answered my question! Thanks again! Can’t wait to try!

Nancy
Guest

Great for graduation party! Looks like a diploma just tie a ribbon.

Selena
Guest

What is the best way to store these if I make them a day ahead of the party?

Selena
Guest

What is the best way to store these if I make them a day ahead?

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