Chocolate Triangles Recipe Recipe For Stuffed Recipe Cards

CHOCOLATE-MASCARPONE PHYLLO TRIANGLES

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.

GREEK STUFFED MEAT TRIANGLES

Steps:

• In saucepan, melt butter over medium heat; add shallots and sauté until soft.
• Add meat; mash with fork until browned.
• Add wine; simmer a few minutes.
• Stir in parsley, mint, dill and tomato sauce; season with salt and pepper and simmer 20 minutes.
• Cool.
• Add cheese and egg.
• If mixture appears too loose, stir in bread crumbs immediately before stuffing.
• Preheat oven to 350°F.
• Remove filo from package, covering with waxed paper and damp towel.
• Take out one sheet at a time, keeping remainder covered.
• Place oblong on flat surface.
• Butter filo, one sheet at a time, using pastry brush.
• Repeat with second sheet.
• Cut sheets into 2-inch wide strips.
• Place 1 teaspoon filling at bottom of strip.
• Starting from bottom, roll up like flag.
• Repeat until all filling is used.
• To bake, place on ungreased baking sheet.
• *Triangles can be kept frozen in a tightly sealed container for up to two months.
• To bake, preheat oven to 350°F.
• Do not thaw; bake for 15 to 20 minutes or until golden.

WHITE CHOCOLATE RASPBERRY TRIANGLES

Steps:

• Melt butter in a saucepan and add chopped white chocolate and set aside.
• Beat eggs and sugar on high speed until thick and lemon coloured about 5 minutes.
• Stir butter and white chocolate mixture until smooth and then add to the egg mixture, along with flour, salt and vanilla.
• Mix well.
• Spread half the batter in a 9" greased square cake pan.
• Bake at 325 for 25 minutes or until golden brown.
• Cool 5 minutes and spread jam evenly over base.
• Stir white chocolate chips into remaining batter.
• Drop by spoonfuls evenly over jam and sprinkle with almonds.
• Bake for 30-40 minutes longer or until set.
• Cool completely before cutting.

CHOCOLATE COCONUT PHYLLO TRIANGLES

Steps:

• Preheat oven to 400°F.
• In a food processor add the chocolate, coconut, almonds and butter.
• Process until smooth.
• Place one sheet of dough on the counter and brush with oil.
• Place another sheet on top and cut lengthwise into 4 long equal strips.
• Spoon 1 tbsp of the chocolate nut mixture onto the end of one strip and fold flag style into a triangular shape.
• Place on a baking sheet and repeat using the remainder of the phyllo sheets and chocolate mixture.
• Bake for 10-12 minutes or until golden brown.
• Cool slightly and serve with ice cream or cool completely.