CHOCOLATE APPLE NUT Phyllo triangle pockets Recipe

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Between the sheets of PHYLLO Pastry...what can we find? Just some of my favorite ingredients! Buttery light and flaky describes anything enveloped by these delicate sheets. Its time for you to get acquainted with this magical dough which will yield impressive results every time.

For a fully dedicated post on: PHYLLO 101 explanation...refer to:
http://www.foodessa.com/2010/04/recipe-between-sheets-of-phyllo.html

Prep time:
Cook time:
Servings: 12
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Ingredients

  • . > (American / Metric measures) <
  • . 4 large 'Phyllo' dough sheets
  • . 1/2 cup (120ml) melted butter
  • . 1/4 cup (50ml) canola oil
  • . 2 medium apples (i.e.: McIntosh...)
  • . 12 small pieces of semi-sweet (55-60%)chocolate or 12 tbsp. of 'ganache'
  • . 12 nut halves: walnuts or pecans
  • . sprinkle of cinnamon or confectioners’ sugar (optional)

Directions

  1. . Pre-heat oven to 375F/190C/Gas 5. Position rack on the 2nd level from the bottom. Clean and prepare a large enough space on the counter to work the triangles. Line a large cookie sheet with a parchment paper or use a 'Silpat'. Set aside. Dampen a tea towel to later cover the unused, flat 'Phyllo' sheets. In a small bowl, melt the butter and then mix in the oil. Set aside.
  2. . PREPARE the FILLING and the SHEETS: Measure and set aside the nuts and chocolate. Peel and thinly slice the apples. Set aside for a very short period of time. On a very clean counter top, place the flat 'Phyllo' sheets under the damp tea cloth. When you are absolutely ready, take one sheet at the time and lightly drizzle the butter mixture. Leave the remaining sheets under the cover to prevent them from drying. Afterwards, with your hand, quickly spread the mix throughout the surface of the sheet, while making sure the edges are well covered. Make sure not to saturate the sheets.
  3. . ASSEMBLY: Now, with a pizza cutter or a sharp knife, evenly cut 3 strips parallel to the dough‘s longest side. The width will be about 2.5-3.5 inches [65-90 mm]. Leave a small space and place three apple slices at the bottom edge of each strip. Continue to layer the chocolate...followed by a walnut half...and finished with a sprinkle of cinnamon.
  4. . Now, FOLD each strip into a triangle...like you would fold a flag {Triangle Fold-Over technique}: Start with the right hand corner and flip to the left by creating a triangle. Continue with that pointed end and flip upwards. Flip again to the opposite end and repeat the last few steps until you almost reach the end. At this point make a small fold that will be left tucked under. Brush a little of the butter mix onto both sides of each triangle before placing them onto the baking sheet.
  5. . Repeat this same process with the remaining mix and sheets.
  6. . BAKE for about 20-22 minutes or until the pockets turn a golden colour. Note: these triangles can be prepared ahead of time and frozen between sheets of parchment paper. Before baking, they need to thaw no more than 10 minutes.
  7. . Enjoy Claudia's flavourful wishes at...FOODESSA.com

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