Lindt Choc Phyllo Pastry

INGREDIENTS

3 sheets phyllo pastry
ghee (Clarified butter)
nutella
red lindor balls

METHOD

cut the pastry into squares about 10cm by 10cm ,
brush each layer with ghee (Clarified butter) lightly ,and layer on
top of 1 another, put I teaspoon of nutella in
the middle, lastly put linder ball on top ( make
sure lindors are frozen for an hour ), pull all
the sides together and stick together with ghee (Clarified butter) ,
also brush the sides with ghee (Clarified butter), put in oven and
bake for approx 8 minutes , serve with ice-cream

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