Chocolate Mascarpone Phyllo Triangles Recipes

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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.

PHYLLO BRACELET WITH VANILLA MASCARPONE CREME AND CHOCOLATE GANACHE RECIPE BY TASTY



Phyllo Bracelet With Vanilla Mascarpone Creme And Chocolate Ganache Recipe by Tasty image

Here's what you need: phyllo dough, butter, sugar, water, lemon juice, heavy cream, mascarpone cheese, confectioners sugar, vanilla extract, heavy cream, chocolate

Provided by Samiha Kaisee

Yield 25 servings

Number Of Ingredients 11

25 sheets phyllo dough
1 cup butter, melted
1 cup sugar
½ cup water
1 teaspoon lemon juice
½ cup heavy cream
8 oz mascarpone cheese
½ cup confectioners sugar
1 tablespoon vanilla extract
½ cup heavy cream
¼ cup chocolate, chopped

Steps:

  • To make the phyllo bracelet: Place a phyllo sheet on the counter and spread butter on it with a brush.
  • Next, take a long toothpick and lay it horizontally on the shorter side and start rolling. Roll until you have an inch and a half left.
  • Now, keeping the toothpick in, scrunch up both the sides of the dough. (Don't scrunch too much or else the sheet will tear).
  • Pull the toothpick out and meet the two ends of the dough so that the one inch leftover will be the base of your bracelet.
  • Put the bracelet in a baking pan on parchment paper and brush with butter on top to get a nice golden color.
  • Bake at 350°F for about 25 minutes or until the bracelets turn golden.
  • To make the syrup: While the bracelet bakes, in a pan, add the ingredients for the syrup and wait for the sugar to dissolve on medium heat. Then, rest on low flame.
  • Dip the baked bracelets in the warm syrup for 10 seconds and put back on the tray. Let cool.
  • For the cream: Whip the heavy cream until stiff peaks form.
  • In a separate bowl, add the rest of the ingredients until you get a nice creamy mixture.
  • Fold in the whipped cream to the mascarpone until completely mixed.
  • Then, put the cream in a piping bag to pipe on (you can also just dollop it onto the bracelets).
  • For the ganache: Bring the heavy cream to a boil and then add it to the chocolate pieces.
  • Let it rest for about a minute and then mix to melt the chocolate into the cream.
  • Dip a spoon in the chocolate and run it across the bracelet in a zig-zag pattern.
  • Refrigerate until ready to serve.
  • Enjoy!

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 MASCARPONE TRUFFLES



Chocolate Mascarpone Truffles image

These luscious, satiny truffles are so versatile...omit the pistachos and try all three variations listed below. -Diane Fuqua, Baltimore, Maryland

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 5

12 ounces semisweet chocolate, chopped, divided
4 ounces dark chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup Mascarpone cheese
1-3/4 cups pistachios, chopped

Steps:

  • In a small heavy saucepan, combine 4 ounces semisweet chocolate, the dark chocolate, cream and cheese. Cook and stir over low heat until smooth. Transfer to a small bowl; cover and refrigerate for 3 hours or until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., In a microwave, melt remaining semisweet chocolate; stir until smooth. Dip balls in chocolate; allow excess to drip off. Roll in pistachios. Place on waxed paper; let stand until set. Store in the refrigerator.

Nutrition Facts : Calories 103 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 22mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

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 MASCARPONE CREAM



Chocolate Mascarpone Cream image

An elegant, easy no cook desert. Serve it topped with sliced, toasted almonds, berries or fresh fruit. You can substitute your favorite liqueur for the Grand Marnier. Recipe from "Italian Cooking and Living"

Provided by Lorac

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup mascarpone
1/4 cup confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon cinnamon
2 teaspoons Grand Marnier
1 cup heavy cream, whipped

Steps:

  • Place mascarpone in a large bowl.
  • Sift the sugar, cocoa, and cinnamon over the mascarpone then mix well.
  • Stir in the Grand Marnier and mix until combined.
  • Gently fold in 1/3 of the whipped cream, repeat 1/3 at a time.
  • Spoon into 4 individual serving dishes and chill.

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

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.

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