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Chocolate Coconut Phyllo Triangles




Source of Recipe


Ewald Kesenheimer, Butler, NJ


Recipe Introduction


"This is a good dessert for the holidays, and it can be doubled as needed. The recipe comes to us from Ewald Kesenheimer, of Butler, New Jersey. The baked phyllo dough makes a wonderful contrast to the semisweet chocolate inside, and the coconut/almond adds both a very festive touch and fine texture to the chocolate!!! These are fun and delicious!"





List of Ingredients




4 ounces (115 grams) semisweet chocolate, chopped.
1/4 cup (
1/4 cup (50 grams) cup blanched almonds, toasted lightly, then lightly chopped.
1 stick (4 ounces, equals 1/2 cup, or 115 grams) butter, softened.
6 sheets of phyllo, halved crosswise, stacked between 2 sheets of waxed paper, and covered with dampened kitchen towel.
Vanilla ice cream as an accompaniment.


Recipe



Chop the chocolate fine (in a food processor).
Add the coconut, the almonds, and half of the butter. Blend the mixture until smooth.

In a small saucepan, melt the remaining half of butter.
Working carefully with 1 strip of phyllo at a time, arrange it on a work surface with the short side facing you and brush it lightly with some of the butter.
Put a heaping tablespoon of the chocolate mixture in the upper right corner of the strip.

Fold down the top right hand corner of the phyllo to form a triangle and continue to fold the triangle over on to itself, maintaining the triangular shape, until the phyllo strip is wrapped completely around the filling.

Brush the triangle with some of the remaining butter and transfer it to a baking sheet.

Form 11 more triangles with the remaining phyllo and filling in the same manner.

The triangles may be prepared up to this point 2 weeks in advance and kept wrapped well and frozen.

Bake the triangles in a preheated 400 degrees F. (260+ degrees C.) oven for 8 to 12 minutes, or until they are golden, and serve them hot with ice cream.

YIELD: 12 Triangles, Serving 4-6