Best Chocolate Pistachio Phyllo Rolls Recipes

CHOCOLATE-DIPPED PHYLLO STICKS

Chocolate-Dipped Phyllo Sticks image

Looking for a little something special to share with friends or family? Try these crunchy treats. They're wonderful with coffee or a glass of milk. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 20 sticks.

Number Of Ingredients 8

Ingredients

4 sheets phyllo dough (14x9-inch size)
2 tablespoons butter, melted
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Cooking spray
2 ounces semisweet chocolate, finely chopped
1/2 teaspoon shortening
1/2 ounce white baking chocolate, melted

Steps:

Preheat oven to 425°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Cover with a second sheet of phyllo; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo lengthwise in half; cut each half crosswise into 5 rectangles (4-1/2x2-3/4 in.). Tightly roll up rectangles jelly-roll style, starting with a long side. , Mix sugar and cinnamon. Lightly coat sticks with cooking spray; sprinkle with 1-1/2 teaspoons sugar mixture. Place on an ungreased baking sheet. Bake until lightly browned, 3-5 minutes. Remove to a wire rack to cool. Repeat with remaining ingredients., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip 1 end of each phyllo stick into chocolate; allow extra to drip off. Place on waxed paper; let stand until set. Drizzle with white chocolate.

Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 19mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

PHYLLO ROLLS WITH WILD GREENS

Phyllo Rolls with Wild Greens image

Provided by Martha Stewart

Categories Appetizers

Yield Serves 8

Number Of Ingredients 12

Ingredients

3/4 cup extra-virgin olive oil
1 fennel bulb, trimmed and finely chopped
1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup)
1 tablespoon coarsely chopped garlic
1 1/2 cups thinly sliced wild greens, (such as baby spinach, tender Swiss chard leaves, mustard greens, miner's lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens)
1 teaspoon toasted fennel seeds, freshly ground or crushed in a mortar
Freshly ground pepper
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese
Vegetable-oil cooking spray
1/2 cup (1 stick) unsalted butter
8 sheets phyllo

Steps:

In a large skillet, heat 1/4 cup oil over medium heat. Add fennel bulb; cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, about 2 to 3 minutes. Remove from heat, and season with fennel seeds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely. Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning. This should yield 2 cups.
Preheat oven to 375 degrees. Line a baking sheet with a rack. Spray rack with cooking spray. In a small saucepan, melt together remaining 1/2 cup oil and butter over medium heat. Lay one sheet of phyllo on a clean work surface with the long side parallel to edge of counter. Brush liberally with butter-oil mixture. Top with a second sheet of phyllo. Brush second sheet with butter-oil mixture. Cut in half crosswise. Place about 1/4 cup filling at one end of each half. Fold in sides, and roll up to form an egg-roll shape. Brush with butter-oil mixture, and prick in several spots with a toothpick or the tip of a paring knife. Transfer to prepared baking sheet. Repeat with remaining phyllo and filling.
Bake until golden brown and filling is heated through, 20 to 25 minutes. Cool briefly before cutting in half on the diagonal. Serve immediately.