Best Chocolate Coconut Phyllo 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

SABEYEH B'LEBEH (PHYLLO TRIANGLES WITH SWEET RICOTTA FILLING)



Sabeyeh B'lebeh (Phyllo Triangles With Sweet Ricotta Filling) image

These are not difficult, but they are time-consuming; you have to methodically hand-fold each triangle out of a strip of phyllo dough. But once they are done, you can freeze and enjoy them at a later date. Because the rose water syrup should be ice-cold when served over Syrian pastries, it must be prepared five to six hours ahead of time or the night before to allow enough time to chill in the refrigerator. Rose water is available at Middle Eastern markets. Serves 15 to 20 (about 81 phyllo triangles)

Provided by Chef Baby Hippo

Categories     Dessert

Time P3DT12m

Yield 81 phyllo triangles, 15-20 serving(s)

Number Of Ingredients 10

1 cup whole milk
1/4 cup cream of rice
2 tablespoons sugar
one 15-ounce container whole milk ricotta cheese (about 2 cups)
1 1/2 tablespoons rose water
1/2 lb phyllo dough, thawed according to package directions (half of a 1-pound box)
6 tablespoons unsalted butter, melted
6 tablespoons vegetable oil
ground cinnamon
cold rose-water syrup (I have also made a recipe for that too!)

Steps:

  • Bring the milk to a boil in a medium-size saucepan. Add the cereal and mix well with a spoon. Remove from the heat, add the sugar and stir for 30 seconds to dissolve. Cover and let stand for 3 minutes, allowing the cereal to thicken.
  • Place the ricotta and rose water in a large bowl and combine well with the cereal mixture. Set aside.
  • Unroll the phyllo dough on a countertop and gently smooth out with dry hands. With a kitchen scissors or very sharp knife, cut the phyllo in half widthwise - along the short end. Reroll one half and securely wrap in a plastic bag, plastic wrap, or aluminum foil (phyllo will keep up to 1 week in the refrigerator; do not refreeze).
  • Cut the remaining half lengthwise into 3 equal strips 3 inches wide and about 12 inches long. Place the strips on top of each other to form one stack and cover with a damp towel to keep moist.
  • Preheat the oven to 300 degrees for 15 minutes. Combine the butter and oil.
  • Working with one strip of dough at a time, gently peel off a single layer of phyllo and place it vertically before you on a clean work surface. Re-cover the stack of phyllo with a damp towel. Using a pastry brush, coat the entire strip lightly with the butter-oil mixture.
  • In the bottom left corner, about half an inch from the left and bottom, place 1 teaspoon of the ricotta filling. Fold the bottom right corner over the filling to the leftmost side to form your first triangle shape. Continue to fold the triangle onto itself until you reach the end, brushing with the butter-oil mixture if the phyllo appears dry and cracks while folding.
  • Brush the surface and loose edge with the butter-oil mixture. (You may freeze the triangles at this point for up to 3 weeks by gently placing them in a large tin or tightly sealed plastic container in layers, separated by plastic wrap or wax paper. The frozen triangles can be placed directly in the oven.) Place the triangles on an ungreased baking sheet about 1 inch apart.
  • Bake until slightly brown and crisp, 12-15 minutes (15-20 minutes for frozen triangles). Serve warm or at room temperature on a large platter, sprinkled with cinnamon and drizzled with syrup. These will keep, refrigerated, for up to 3 days. Reheat in the oven for 3 to 4 minutes before serving.

Nutrition Facts : Calories 156.4, Fat 11.5, SaturatedFat 4.2, Cholesterol 13.8, Sodium 80.3, Carbohydrate 11.7, Fiber 0.3, Sugar 2.6, Protein 1.8

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.

BANANA AND CHOCOLATE TRIANGLES



Banana and Chocolate Triangles image

Make and share this Banana and Chocolate Triangles recipe from Food.com.

Provided by Chef mariajane

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

6 phyllo pastry sheets
3 -4 tablespoons unsalted butter, melted
2 bananas, sliced 1/2 inch thick
2 teaspoons sugar
1 ounce semisweet chocolate chunk, chopped

Steps:

  • Preheat oven to 425°F.
  • Thaw 6 phyllo sheets; melt unsalted butter. In a bowl, bananas, sugar and chocolate chunks.
  • Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo.
  • Forming Triagles; Brush each sheet with melted butter as you stack them. Cut into strips with a sharp knife. Place filling at one end, leaving one corner empty (bottom left). Fold corner of dough over filling (left). Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, (top right), trim excess dough from triangle with knife. Brush with butter.
  • Bake in a baking sheet until golden brown, 10-15 minutes. Cool slightly, serve.

Nutrition Facts : Calories 259.2, Fat 12.4, SaturatedFat 7.1, Cholesterol 23.1, Sodium 139.6, Carbohydrate 35.3, Fiber 2.5, Sugar 13.2, Protein 3.1

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