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1
Preheat the oven to 350F.
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2
Place the hazelnuts on a baking sheet and toast in the oven for about 5 minutes, until lightly golden.
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3
Watch them carefully so they do not burn!
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4
If they are not already skinned, rub the hazelnuts in a kitchen towel to remove as much of the skin as possible.
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5
Place 1/2 cup of the nuts in a food processor and pulse, drizzling in the oil, until you have a paste.
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6
Remove the paste from the processor and set aside.
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7
When the remaining 1/2 cup of nuts are cool, pulse them in the processor with the sugar and bread crumbs, until the mixture has the texture of coarse cornmeal.
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8
Set aside.
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9
Place the two chocolates in a heat-proof bowl.
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10
Bring the heavy cream to a boil and remove from the heat.
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11
Stir in the liqueur and immediately pour over the chocolate.
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12
Tap the bowl to settle the chocolate and let it sit for about 2 minutes, then stir with a plastic spatula, using a circular motion.
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13
Stir in the hazelnut paste, mixing thoroughly, and let it cool to room temperature.
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14
When the chocolate mixture is cool, unwrap the phyllo dough and lay 1 sheet on the counter with the long edge facing you.
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15
Brush the dough lightly with melted butter and sprinkle with about 1 tablespoon of the bread crumb mixture.
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16
Layer on 2 more sheets of phyllo, brushing and sprinkling in the same way.
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17
Cut the stack into thirds crosswise.
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18
Place 3 heaping tablespoons of filling near the bottom right corner of each third.
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19
Bring the corner up and over the filling to the opposite edge to form a triangle.
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20
Continue in this manner, folding like a flag, until you get to the top end of the dough.
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21
If you have any left over, just trim it even with the edge.
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22
Brush the tops lightly with butter and sprinkle with a little of the bread crumb mixture.
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23
Repeat with the remaining dough and filling.
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24
Chill the turnovers for at least 30 minutes.
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25
Preheat the oven to 400F.
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26
Place the turnovers on a greased baking sheet with a little space between them.
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27
Bake for about 12 minutes, or until golden brown on top and underneath.
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28
(Lift with a spatula and check to make sure that the dough is cooked through.)
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29
Serve the turnovers with whipped cream or ice cream on the side, if desired.
