From the same programme, Sam's lovely friend Natalie whipped these up this afternoon in a frantic ( well, pretty laid back actually) day spent chatting and baking.
3 Filo pastry sheets
25g / 10z melted butter
250g/ 9oz chocolate hazelnut spread
Preheat oven to 200c /400f / gas 6
Cut each sheet into 4 equal size rectangles and brush with melted butter.
Spread a tablespoon of the chocolate over the long side of each piece of pastry keeping a 2cm border for rolling up.Fold the two short sides over the filling to seal the chocolate spread and roll up along the long side to form a neat cigar shape ( see video link above ).
Repeat with the rest of the pastry to form 12 rolls.
Place on a lined baking tray and brush with remaining butter.
Bake in the oven for 8-10 minutes until pale but golden.
Remove and place on a wire rack to cool.
Dust with icing sugar to serve.