Chocolate Filled Filo Triangles Recipes

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MEXICAN CHOCOLATE PHYLLO TRIANGLES



Mexican Chocolate Phyllo Triangles image

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

6 ounces bittersweet chocolate (or Mexican chocolate)
1/2 cup granulated sugar
8 sheets phyllo pastry (defrosted)
8 tablespoons unsalted butter, melted (1 stick)

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

CHOCOLATE-FILLED FILO TRIANGLES



Chocolate-Filled Filo Triangles image

Provided by Food Network

Categories     dessert

Time 25m

Yield 8 servings

Number Of Ingredients 4

6 ounces bittersweet chocolate
1/2 cup granulated sugar
8 sheets filo, defrosted
8 tablespoons (1 stick) unsalted butter, melted

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.

CHEESE FILLED TRIANGLES



Cheese Filled Triangles image

The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.

Provided by Kathleen

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 36

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, finely chopped
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 teaspoon salt
1 (4 ounce) package feta cheese, crumbled
½ cup cottage cheese
1 egg, beaten
1 (16 ounce) package phyllo dough
1 cup unsalted butter, melted

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
  • Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 7.6 g, Cholesterol 26.6 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 239.3 mg, Sugar 0.6 g

BANANA AND CHOCOLATE TRIANGLES



Banana and Chocolate Triangles image

Crisp triangles of phyllo dough stuffed with a sweet filling of bananas and chocolate are delicious for dessert or as a snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 40m

Number Of Ingredients 5

6 phyllo sheets
3 to 4 tablespoons unsalted butter
2 bananas, sliced 1/2 inch thick
2 teaspoons sugar, plus more for sprinkling between phyllo layers
1 ounce chocolate chunks, chopped

Steps:

  • Preheat oven to 425 degrees. Thaw phyllo sheets; melt butter. In a bowl, combine bananas, sugar, and chocolate.
  • Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo, brushing each sheet with melted butter as you stack them.
  • Form 4 triangles: Cut dough into strips with a sharp knife; place filling at one end, leaving one corner empty. Fold corner of dough over filling. Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, trim excess dough from triangle with knife. Brush surface with butter.
  • Bake on a baking sheet until golden brown, 10 to 15 minutes. Cool slightly; serve.

CHOCOLATE-MASCARPONE PHYLLO TRIANGLES



Chocolate-Mascarpone Phyllo Triangles image

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

2 cups mascarpone cheese
⅓ cup HERSHEY®'S Cocoa Powder
1 teaspoon vanilla extract
½ cup honey
¾ cup chopped pecans
2 cups clarified butter
1 (16 ounce) package phyllo dough

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-COCONUT FILO TRIANGLES WITH VANILLA ICE CREAM



Chocolate-Coconut Filo Triangles With Vanilla Ice Cream image

Make and share this Chocolate-Coconut Filo Triangles With Vanilla Ice Cream recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 27m

Yield 6 serving(s)

Number Of Ingredients 6

4 ounces semisweet chocolate, chopped
1/4 cup grated sweetened coconut, toasted
1/4 cup blanched almond, toasted
1/2 cup butter, softened
6 sheets phyllo pastry, halved crosswise
vanilla ice cream

Steps:

  • In a food processor, chop chocolate fine; add coconut, almonds and ¼ cup of butter.
  • Blend mixture until smooth.
  • Melt remaining butter.
  • Working with 1 strip of filo at a time, arrange the strip on a work surface with short side facing you (cover the remaining filo with a damp towel to keep from drying out).
  • Brush strip lightly with some of the melted butter.
  • Fold down top right hand corner of filo to form a triangle; put 1 tablespoon of filling in center and continue folding in same way, to enclose filling completely (the folding process is like you are folding the flag to make a triangular shape).
  • Brush with some of remaining butter and repeat 11 more times, making 12 filo triangles.
  • (can be prepared up to 2 weeks in advance and kept wrapped and frozen) Preheat oven to 400F and bake triangles for 8-12 minutes (the longer time if you're baking them frozen), or until golden.
  • Serve hot with ice cream.

Nutrition Facts : Calories 336.9, Fat 30.4, SaturatedFat 17.2, Cholesterol 40.7, Sodium 214.8, Carbohydrate 18.3, Fiber 4.3, Sugar 1.9, Protein 5.4

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