1 cup hazelnuts, toasted, chopped
120g dark chocolate, roughly chopped
2 tbsp orange zest + extra, to serve
2 tbsp brown sugar
180g fresh ricotta
60g butter, melted
4 sheets fillo pastry
Icing sugar, to dust
Combine the hazelnuts, chocolate, orange zest, sugar and in a food processor and pulse until it is a fine crumb. Then add ricotta and frangelico, and blitz until it becomes a smooth paste.
Preheat oven to 180°C (160° fan-forced). Line a large baking tray with baking paper.
Place one sheet of fillo on the bench. Brush with melted butter, then cover with a second sheet. Cut in half.
Spoon or pipe chocolate ricotta mixture along one long side leaving a 5cm border on both sides. Fold sides in and roll up to enclose filling, brushing the edge with a little butter to seal and place on prepared tray, seam side down. Brush whole cigar with butter and place on prepared baking tray.
Repeat the process until the fillo and mixture is finished. Bake for approximately 15-20 minutes or until golden. Dust with a little icing sugar and sprinkle with extra orange zest, to serve.