Chocolate-Filled Phyllo Triangles

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

Chocolate-Filled Phyllo Triangles

Crispy chocolate-filled pastry triangles and two glasses of dessert wine on a silver tray
Emily Luchetti

Prep 30 mins
Cook 15 mins
Total 45 mins
8 servings
277 kcal
5 from 1 vote
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  • 6 ounces bittersweet chocolate
  • 1/2 cup granulated sugar
  • 8 sheets phyllo thawed, if frozen
  • 4 ounces (8 tablespoons) unsalted butter


  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake the triangles until golden brown, about 15 minutes. Serve warm.
Print RecipeBuy the Classic Stars Desserts cookbook

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Show Nutrition

Serving: 1portionCalories: 277kcal (14%)Carbohydrates: 24g (8%)Protein: 2g (4%)Fat: 20g (31%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 32mg (11%)Sodium: 6mgPotassium: 124mg (4%)Fiber: 2g (8%)Sugar: 20g (22%)Vitamin A: 365IU (7%)Calcium: 17mg (2%)Iron: 1mg (6%)

Originally published January 27, 2007


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    1. Karmela, we haven’t tried freezing them, so we can’t say for certain, but generally, filled phyllo triangles freeze well. I’d freeze them in a single layer on a baking sheet, then transfer to an airtight container. Bake directly from frozen, adding about 5 minutes to the bake time. Do let us know how they turn out!

  1. 5 stars
    I have made different types of baklava with phyllo dough but never thought to pair phyllo and chocolate together. I will be making these:)

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