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1
Note: The amounts for the ingredients are up to the user.
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Preheat the oven to 400 degrees F.
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While oven is preheating, use a chef's knife to chip chocolate off the block, or crush pistoles into small pieces.
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4
This is a fun step that creates a lot of chocolate shavings that can be fun for guests to help clean up by eating.
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The irregular shapes are good too because they create depth of flavor in the final product due to varying masses of chocolate tucked away in the burrito's rolls.
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6
Zest the lemon and set aside.
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7
Mincing is not necessary.
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8
Crush the walnuts between your palms or gently break with a rolling pin in a towel.
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Set aside.
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10
Put granulated sugar in a bowl for sprinkling onto the burrito.
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11
Spread 1 phyllo sheet on a baking sheet and brush with melted butter.
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Top with another phyllo sheet and brush it with butter.
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13
Top with a last sheet, but don't butter it on top.
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14
I just use 3 sheets but if you like thicker burritos, sprinkle on sugar and add 3 more sheets after brushing on the butter.
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Sprinkle on chocolate, zest, and nuts, to taste.
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Be sure to allow room for rolling without bursting the roll.
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Sugar isn't really necessary inside the roll but a little can be nice.
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Roll up the dessert just like a burrito: tuck in sides toward the front then roll up.
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Also, a straight roll like sushi is fine.
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Sprinkle phyllo with sugar, put on a baking sheet (no greasing or parchment necessary), and bake for 5 to 8 minutes until just barely browned.
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Remove, wait 5 minutes, then cut into bite size pieces with a sharp knife.
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Serve immediately.
