Chocolate-Filled Phyllo Triangles

by Emily Luchetti
from Classic Stars Desserts
(Chronicle, 2007)
Serves 8

These triangles are like a crunchy pain au chocolat, with phyllo replacing the traditional yeasted dough. If you wish, you can dab a little raspberry jam on top of the chocolate before you fold each triangle. The triangles are best served the day they are made. If they have cooled completely before you are ready to serve them, reheat them in a 350°F (175°C) oven for 8 minutes, until crisp and warm.—Emily Luchetti

convert Ingredients
6 ounces bittersweet chocolate
1/2 cup granulated sugar
8 sheets phyllo, thawed, if frozen
4 ounces (8 tablespoons) unsalted butter

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Method
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Break up 4 ounces of the chocolate into 1/2-ounce pieces. In a food processor, finely grind the remaining 2 ounces chocolate with the sugar.

3. Lay a stack of 8 sheets of phyllo on a work surface. Remove 1 sheet and place it lengthwise in front of you. Keep the remaining sheets covered with a damp towel. Brush the sheet with some of the melted butter. Sprinkle it evenly with 1 1/2 tablespoons of the chocolate-sugar mixture. Place a second sheet of phyllo on top, brush it with butter, and sprinkle it with 1 1/2 tablespoons of the chocolate-sugar mixture. Add 2 more sheets in the same manner, brushing each with butter and topping each with the chocolate-sugar mixture.

4. Cut the filled stack of phyllo sheets lengthwise into 4 even strips. Starting at the left end of 1 strip, place a 1/2-ounce piece of chocolate 2 inches from the edge. Fold the end of the phyllo diagonally over the chocolate, enclosing the chocolate completely and creating a 3-inch triangle; the bottom edge of the strip should now be even with the left side of the strip. Next, fold the bottom of the triangle up, so that it meets the straight edge evenly. Now fold again on the diagonal, so that the left edge is even with the right side. Repeat this folding pattern, alternating the direction with each fold, until you reach the end of the strip. Repeat with the remaining 3 strips, to make 3 more triangles. Place the triangles on the prepared baking sheet.

5. Make 4 more chocolate-filled triangles in the same manner, using the remaining phyllo sheets, melted butter, chocolate-sugar mixture, and chocolate pieces. Add the triangles to the baking sheet. If there is any butter left over, brush it on top of the triangles.

6. Bake the triangles until golden brown, about 15 minutes. Serve warm.

Recipe © 2007 by Emily Luchetti. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.