Choclava

Ingredients:
24 sheets phyllo dough
1 jar Nutella, warmed slightly in microwave (3-5 seconds)
1 cup finely-chopped almonds, toasted
cinnamon sugar
cooking spray (e.g. Pam; butter flavored is best)
1 tbsp butter, melted

Equipment:
damp towel
cutting or pastry board
two spoons
baking pan covered with silicone baking sheet or parchment paper
pastry brush

Keep phyllo dough covered with a damp towel when not in use so it doesn't dry out.

To make Choclava:
Place one sheet of dough the wide way on board. Spray lightly with Pam.
Using two spoons, scoop about a tablespoon of Nutella and carefully drop it in a "slug" approximately 2 inches long, centered on the leftmost short edge. Be careful not to touch the phyllo, since it will stick to the Nutella and tear.
Sprinkle Nutella with almonds, and sprinkle cinnamon sugar down the length of the dough.
Fold the top third of the sheet down and the bottom third up, then, starting at the Nutella end, roll gently but somewhat tightly. Place on your baking sheet with the open end down.
Make 24 (or however many sheets you have).
Brush with melted butter, and sprinkle again with cinnamon sugar.
Bake in preheated 350-degree oven for 8-10 minutes, until browned.

Let cool, serve with chocolate sauce if desired. Great with really strong coffee!