I messed about with this recipe a lot, creating ganache and mascarpone fillings, but why bother when Nutella (other chocolate hazelnut spreads are available) does the job rather perfectly? Easy peasy, crunchy and gooey, and perfect to make for your Valentine. I made two types of kisses - frilly kisses and parcels - and the recipes differ slightly, so I’ve added both below.

Ingredients:

• Nutella

• Knob of butter, melted

• Filo pastry sheets

• Icing sugar, to dust

Method for making frilly kisses:

1. Heat the oven to 170°C fan.

2. Melt a knob of butter in a bowl and grease a mini cake tin.

3. Cut the filo pastry sheets into 15x15cm squares. You will need 2 squares for each tin hole.

4. Lay one pastry square in the tin and lightly brush with butter.

5. Lay another pastry square on top of the first to form a star shape. Gently push into the tin.

6. Brush with butter and arrange the ends to make a pretty shape.

7. Bake in the oven for 10 mins or until lightly browned.

8. Leave to cool in the tin, then dollop in a spoonful of Nutella.

9. To serve, dust with icing sugar and add a garnish of your choice.

Method for making parcels:

1. Heat the oven to 170°C fan.

2. Melt a knob of butter in a bowl and grease a mini cake tin.

3. Cut the filo pastry sheets into squares of 10x10cm. You will need 3 squares for each tin hole.

4. Lay one pastry square in the tin and lightly brush with butter.

5. Lay another pastry square on top of the first to form a star shape.

6. Add the third, then gently brush with butter.

7. Add a dollop of Nutella, then fold the pastry tops over to make a lid.

8. Gently press down and seal any gaps to make a tight parcel.

9. Brush the top with melted butter.

10. Bake in the oven for 14 mins or until lightly browned.

11. Leave to cool in the tin, then sprinkle with icing sugar and add a garnish of your choice.