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-MASCARPONE PHYLLO TRIANGLES
These are absolutely delicious, flaky and delicate, with a chocolate mascarpone pecan filling. Rich, but not too sweet. Once you try creating with phyllo, it is not difficult as long as you follow instructions. Be sure to keep the sheets under a damp cloth while preparing the triangles. Drizzle each triangle with a little honey when serving.
Provided by Mary Bayramian
Categories Chocolate Desserts
Time 50m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, beat together the mascarpone cheese, HERSHEY'S ® Cocoa Powder, vanilla extract and honey. Mix in pecans.
- Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets.
- Place triangles seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 22.4 g, Cholesterol 89.4 mg, Fat 39.1 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 21 g, Sodium 134.4 mg, Sugar 8 g
CHOCOLATE-MASCARPONE PHYLLO TRIANGLES
These are absolutely delicious, flaky and delicate, with a chocolate mascarpone pecan filling. Rich, but not too sweet. Once you try creating with phyllo, it is not difficult as long as you follow instructions. Be sure to keep the sheets under a damp cloth while preparing the triangles. Drizzle each triangle with a little honey when serving.
Provided by Mary Bayramian
Categories Chocolate Desserts
Time 50m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, beat together the mascarpone cheese, HERSHEY'S ® Cocoa Powder, vanilla extract and honey. Mix in pecans.
- Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets.
- Place triangles seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 22.4 g, Cholesterol 89.4 mg, Fat 39.1 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 21 g, Sodium 134.4 mg, Sugar 8 g
MEXICAN CHOCOLATE PHYLLO TRIANGLES
Make and share this Mexican Chocolate Phyllo Triangles recipe from Food.com.
Provided by Charmie777
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 207, Fat 12.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 93.3, Carbohydrate 22.5, Fiber 0.4, Sugar 12.5, Protein 1.5
STRAWBERRY-CHOCOLATE MASCARPONE TRIFLE
Make and share this Strawberry-Chocolate Mascarpone Trifle recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Chill one large glass and one medium glass bowl for about 20 minutes.
- In the large bowl beat together the mascarpone, sugar, orange juice and zest until creamy.
- In the medium bowl whip cream until soft peaks form.
- Fold the whipped cream into the cheese mixture.
- Combine the strawberries and orange liquor.
- Cut the cake into 1/2 inch slices.
- Arrange 1/2 of the slices in the bottom of a 8 cup glass bowl.
- Top with 1/2 the sliced strawberries, including 1/2 the juice/liquor.
- Spread with half the mascarpone mixture.
- Sprinkle with half the grated chocolate.
- Repeat layers ending with grated chocolate.
- Cover and chill for at least 4 hours, up to 12 hours.
Nutrition Facts : Calories 652.5, Fat 45.7, SaturatedFat 25.1, Cholesterol 109.1, Sodium 221.2, Carbohydrate 65.5, Fiber 7.2, Sugar 27.6, Protein 8.1
CHOCOLATE-MASCARPONE PHYLLO TRIANGLES
These are absolutely delicious, flaky and delicate, with a chocolate mascarpone pecan filling. Rich, but not too sweet. Once you try creating with phyllo, it is not difficult as long as you follow instructions. Be sure to keep the sheets under a damp cloth while preparing the triangles. Drizzle each triangle with a little honey when serving.
Provided by Mary Bayramian
Categories Chocolate Desserts
Time 50m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, beat together the mascarpone cheese, HERSHEY'S ® Cocoa Powder, vanilla extract and honey. Mix in pecans.
- Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets.
- Place triangles seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 22.4 g, Cholesterol 89.4 mg, Fat 39.1 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 21 g, Sodium 134.4 mg, Sugar 8 g
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