Chocolate Hazelnut Phyllo Dessert Fit For Queens Recipes

CHOCOLATE HAZELNUT PHYLLO DESSERT FIT FOR QUEENS

Steps:

• Preheat oven to 375°F.
• Measure Nutella, corn syrup, and cinnamon sugar in measuring cups.
• Set aside the measuring cups (with the ingredients still in them).
• Melt butter and set aside with a pastry brush in it.
• Unroll 1 sleeve of defrosted phyllo dough on work space.
• Grease a square baking pan with butter.
• Now pick up a sheet of phyllo dough and put it into the bottom of the pan (some will lay over the edge of pan so just butter it and stuff the thing in the pan, no big deal.).
• Try to work fast because it's easy.
• Use up 5 of the sheets this way.
• Layer the next 5 sheets by sprinkling cinnamon sugar on top of the butter.
• Put a sheet down and butter it.
• Next, put a sheet down and brush it with butter and while holding down the phyllo sheet spread all of the Nutella on the sheet (if the phyllo moves around and your getting uptight soften it in the microwave).
• Don't worry about getting it perfectly smooth and even.
• Use the rest of the sheets by alternating buttered sugar cinnamon layers and buttered corn syrup drizzled layers.
• When doing the corn syrup, use the amount you think you would like (you might want less or more than the said amount).
• Brush the top with butter and sprinkle cinnamon sugar and drizzle a tiny bit of corn syrup.
• Cook in oven on the bottom rack (to be sure that the bottom layers get cooked) for about 9 minutes or until the top layer is nice and brown.
• Cut and eat !
• This dessert's quality is compromised after a couple hours so you really shouldn't plan on storing it.

WHITE CHOCOLATE HAZELNUT TARTLETS

Steps:

• Preheat the oven to 375 degrees F.
• Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely.
• Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.
• Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve.
• Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them.