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The December 2001
Recipe of the Month
Chocolate Coconut Phyllo Triangles with Vanilla Ice Cream
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!
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Ingredients
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- 4 ounces (115 grams) semisweet chocolate, chopped.
- 1/4 cup ( < 50 grams) sweetened grated coconut, toasted lightly.
- 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.
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Directions
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- 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.
- Makes 12 triangles, serving 4-6.
Enjoy!
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