Chocolate Mascarpone Phyllo Triangles Recipes

CHOCOLATE-FILLED FILO TRIANGLES

Steps:

• Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
• In a food processor, finely grind the remaining chocolate with the sugar.
• Lay 8 sheets of filo out on top of each other.
• Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
• Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture. Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture. Add 2 more sheets, buttering and sprinkling between each.Cut the filo horizontally into 4 even strips. Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the filo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the filo should be even with the back edge. Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag.) Wrap the other strips in the same manner.
• With the remaining sheets, make 4 more chocolate-filled triangles.
• Preheat the oven to 350 degrees. Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes. Serve warm.

CHOCOLATE COCONUT PHYLLO TRIANGLES

Steps:

• Preheat oven to 400°F.
• In a food processor add the chocolate, coconut, almonds and butter.
• Process until smooth.
• Place one sheet of dough on the counter and brush with oil.
• Place another sheet on top and cut lengthwise into 4 long equal strips.
• Spoon 1 tbsp of the chocolate nut mixture onto the end of one strip and fold flag style into a triangular shape.
• Place on a baking sheet and repeat using the remainder of the phyllo sheets and chocolate mixture.
• Bake for 10-12 minutes or until golden brown.
• Cool slightly and serve with ice cream or cool completely.

PHYLLO BRACELET WITH VANILLA MASCARPONE CREME AND CHOCOLATE GANACHE RECIPE BY TASTY

Steps:

• To make the phyllo bracelet: Place a phyllo sheet on the counter and spread butter on it with a brush.
• Next, take a long toothpick and lay it horizontally on the shorter side and start rolling. Roll until you have an inch and a half left.
• Now, keeping the toothpick in, scrunch up both the sides of the dough. (Don't scrunch too much or else the sheet will tear).
• Pull the toothpick out and meet the two ends of the dough so that the one inch leftover will be the base of your bracelet.
• Put the bracelet in a baking pan on parchment paper and brush with butter on top to get a nice golden color.
• Bake at 350°F for about 25 minutes or until the bracelets turn golden.
• To make the syrup: While the bracelet bakes, in a pan, add the ingredients for the syrup and wait for the sugar to dissolve on medium heat. Then, rest on low flame.
• Dip the baked bracelets in the warm syrup for 10 seconds and put back on the tray. Let cool.
• For the cream: Whip the heavy cream until stiff peaks form.
• In a separate bowl, add the rest of the ingredients until you get a nice creamy mixture.
• Fold in the whipped cream to the mascarpone until completely mixed.
• Then, put the cream in a piping bag to pipe on (you can also just dollop it onto the bracelets).
• For the ganache: Bring the heavy cream to a boil and then add it to the chocolate pieces.
• Let it rest for about a minute and then mix to melt the chocolate into the cream.
• Dip a spoon in the chocolate and run it across the bracelet in a zig-zag pattern.
• Refrigerate until ready to serve.
• Enjoy!

MEXICAN CHOCOLATE PHYLLO TRIANGLES

Steps:

• Line an 11x17-inch baking tray with parchment paper.
• Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
• In a food processor, finely grind the remaining chocolate with the sugar.
• Lay 8 sheets of phyllo out on top of each other. Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
• Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture.
• Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture.
• Add 2 more sheets, buttering and sprinkling between each.
• Cut the phyllo horizontally into 4 even strips.
• Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the phyllo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the phyllo should be even with the back edge.
• Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag).
• Wrap the other strips in the same manner. With the remaining sheets, make 4 more chocolate-filled triangles.
• Preheat the oven to 350°F
• Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes.
• Serve warm.