What I also had was some sheets of filo pastry, left over from a spinach pie I made a while back. I'd sealed them nicely in two bags, so they were in pretty good shape.
Here too, I was inspired by the Hairy Bikers and their pie book - there is a whole chapter about suggestions on what to do with leftover pastry.
What they suggest doing with filo pastry is to cut into smallish rectangles, brush with melted butter, spoon a strip of chocolate/hazelnut spread and roll up and bake. And this is precisely what I did, except that I didn't have spread, but used Viennese nougat instead.
Filo pastry cut into rectangles, about 10 x 12 cm
Viennese nougat cut into thin strips (8 cm long, 0.5 x 0.5 cm wide)
25 g butter
icing sugar for dusting
- Pre-heat the oven to 220 degrees C (200 for fan-assisted oven).
- Very gently melt the butter, so that it doesn't start bubbling. Remove from the heat
- Cut up the strips of Viennese nougat. This is easier if the nougat is cold from the fridge.
- Cut the filo pastry rectangles and stack together, to prevent them from drying out too quickly.
- Brush a filo rectangle with a little butter, then place a strip of nougat along the 12 cm side, so that there are a couple of cm of filo on each side of the nougat.
- Start rolling up the nougat, after a full turn, tuck in the sides, then continue to roll up the rest of the pastry. This prevents the filling from leaking out during baking.
- Place the rolls on a baking sheet lined with baking paper and bake until golden brown.
- Take out and let cool on a wire rack.