Chocolate Phyllo
Yield
1 batchPrep
30 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cocoa powder
|
|
| ¼ | cup |
butter
clarified |
|
| 3 | sheets |
phyllo (filo) pastry sheets
|
*
|
| 1 | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cocoa powder
|
|
| 59 | ml |
butter
clarified |
|
| 3 | sheets |
phyllo (filo) pastry sheets
|
*
|
| 237 | ml |
sugar
|
|
Directions
Thaw Phyllo pack and remove 3 sheets.
Refold and return remainder to the freezer.
Cover the 3 sheets with a slightly damp kitchen towel.
Melt Clarified Butter in the Micro and whisk into the Cocoa until smooth.
Place a sheet of ½ sized parchment on a ½ sized SheetPan and reserve.
Place one sheet of the Phyllo on a Stainless or Marble surface.
Using a pastry brush, baste the sheet thoroughly with the Cocoa Mixture, stroking from the center outwards so not to tear it.
Sprinkle inchmedium inch with sugar.
Add another sheet of Phyllo and repeat through 3 sheets.
Lift the stack with a Pastry Spatula and lay upside-down on the baking parchment on the SheetPan.
Baste the bottom (now upside) of the stack with the chocolate.
Coat with the sugar.
Cut into triangles with a sharp knife or use a cookie cutter to cut shapes.
Leave excess in place and cover all with another ½ sized sheet of Parchment.
Place another ½ sized Baking Sheet on top and weight with an 8 inch Cast Iron Skillet.
Bake at 350℉ (180℃) F for 15 minutes until the Phyllo is crisp.
Remove the Cast Iron Skillet, the upper Baking Sheet, and the upper parchment and allow the rest to cool on a rack for 10 minutes.
Remove the scraps and break up to feed to the Kiddsters.
Use the shapes to garnish your favorite Chocolate Dessert.
