Filipos’s Folitses

folitses

These chocolate Folitses (little nests in Greek) are much easier than they look! Have some fun and don’t get too worried.

You will need:

• A knitting needle – yes a knitting needle!
• 500 g filo pastry
• About 1 cup melted butter. Don’t skimp on quality with the butter, get the best you can.

For the syrup:
• 3 cups sugar
• 1 and 1/2 cup water
• 1/2 cup glucose syrup
• 2 tbsp lemon juice

For the first filling:
• 300 g dark chocolate or milk chocolate
• 1 cup heavy cream
• 1 tbsp icing sugar
• 1 tsp brandy or liqueur
• 1/2 tbsp butter

For the second filling:
• 200 g white chocolate
• a little heavy cream

Method

The Nests:

1) Butter the filo pastry sheets one by one.

2) Place a knitting needle on the smallest side of the filo sheet and roll the filo around it leaving  2 cm which will form the base of the nest for the chocolate.

3) Push the filo sheet from both ends of the knitting needle towards the centre so it wrinkles up and becomes shorter.

4) Pull out the knitting needle carefully and cut the filo sheet in half.

5) Curl the wrinkled filo around to form a circle and press them to seal, making sure that the excess edge of the filo sheet that you didn’t wrap is at the bottom to form the base. Effectively you have created wrinkly flat bottomed cups.

6) Place the nests on a buttered baking tray and bake in a preheated oven at 200°C for about 30 minutes until they get golden brown.

The Syrup:

Boil the ingredients for the syrup for about 5 minutes and then pour over the nests after they have cooled a little.

The Filling:

1) Place the cream over heat together with the sugar and bring to the boil. Remove from the heat.

2) Cut the chocolate and butter into small pieces and add them to the hot cream. Stir thoroughly until you have a smooth cream.

3) Add the brandy and set the mixture aside to cool.

When the nests are completely cool, fill half of them with the ganache.

The Second Filling:

Melt the white chocolate, add a little heavy cream and use this to decorate the nest with a central dollop of white. If you prefer, you can use a hazelnut for the central decoration…

  1. Though I am not much of a chocolate person, these do sound very yummy! I do like ganache, as I use semi-sweet chocolate, so it is not as sweet, but still rich.

    I have a thought… I have a pan that makes miniature muffins. (Like the bite-sized ones.) I wonder if you could use a biscuit (not cookie, but actually bread biscuit) cutter and very carefully cut the layered filo into little rounds, push them into the muffin tin (mine has a wooden press to make it even), leaving the center hollow, and then bake them that way. Once they are baked and cooled, remove them from the tin, cover with syrup, and then fill. ??? Just a thought. I don’t have a k

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