Hazelnut Chocolate Envelopes

Serves 8

1 cup heavy cream
½ lb. good quality bittersweet chocolate, finely chopped
2 cups whole toasted hazelnuts
8 tbs.(1 stick) unsalted butter, at room temperature
1 ¼ cups sugar, divided
4 eggs
1 tbs. hazelnut-flavored liqueur
1 tsp. cornstarch
1 box (1 lb.) frozen fillo dough, thawed
12 tbs. (1 1/2 sticks) unsalted butter, melted

Bring heavy cream to boil in small saucepan. Remove from heat. Add chocolate; let sit 1 minute. Whisk until chocolate has melted. Refrigerate 30 minutes or until set.

In food processor, process hazelnuts until finely ground.
In medium bowl with electric beater cream together 8 tbs. butter and 1/2 cup sugar. Add eggs one at a time beating well after each addition. Stir in liqueur, ground hazelnuts and cornstarch.

Heat oven to 375°F.
Place one sheet of fillo on a clean work surface. Brush with melted butter and sprinkle with 1 tsp. sugar. Top with another sheet of fillo. Cut into 6 strips. Place 1 tsp. of hazelnut cream on one end. Top with 1/8 tsp. chocolate mixture. Fold dough over to form a triangle, continue folding triangle to end of strip. Brush triangle with melted butter. Place on ungreased baking sheet. Refrigerate for 15 minutes. Bake in heated oven for 11 minutes or until golden. Let cool. Repeat procedure with remaining ingredients.

Next ►