• 50 g (2 oz) unsalted butter, melted, plus extra for greasing
  • 100 g (3½ oz) plain dark or milk chocolate, chopped
  • 25 g (1 oz) hazelnuts, toasted and chopped
  • 25 g (1 oz) raisins, chopped
  • 4 sheets of filo pastry
  • flour, for dusting
  • 50 g (2 oz) caster sugar
  • ½ teaspoon ground cinnamon

Grease a baking sheet.

Mix together the chocolate, hazelnuts and raisins.

Unfold the pastry sheets on a lightly floured surface, then put one in front of you (covering the others with clingfilm) and brush with a little of the melted butter. Place a second sheet on top. Cut the pastry into 12 x 6 cm (5 x 2½ inch) rectangles.

Sprinkle a heaped teaspoonful of the chocolate mixture in a line down the long edge of one strip, leaving a 1 cm (½ inch) area uncovered at either end. Fold the ends over the chocolate, then roll up, starting from the chocolate-covered side. Shape the remainder in the same way using the other sheets of filo, so that you have 22 in all. Brush the pastries with more butter.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for about 10 minutes until deep golden.

Mix the sugar with the cinnamon and place on a plate. Roll the warm pastries in the spiced sugar until coated. Serve warm or transfer to a wire rack to cool.

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