Chocolate-Coconut Filo Triangles With Vanilla Ice Cream |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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These look fabulous, are easy to make and receive raves. What are you waiting for? Ingredients:
4 ounces semisweet chocolate, chopped |
1/4 cup grated sweetened coconut, toasted |
1/4 cup blanched almond, toasted |
1/2 cup butter, softened |
6 sheets phyllo pastry, halved crosswise |
vanilla ice cream |
Directions:
1. In a food processor, chop chocolate fine; add coconut, almonds and 1/4 cup of butter.
2. Blend mixture until smooth.
3. Melt remaining butter.
4. Working with 1 strip of filo at a time, arrange the strip on a work surface with short side facing you (cover the remaining filo with a damp towel to keep from drying out).
5. Brush strip lightly with some of the melted butter.
6. Fold down top right hand corner of filo to form a triangle; put 1 tablespoon of filling in center and continue folding in same way, to enclose filling completely (the folding process is like you are folding the flag to make a triangular shape).
7. Brush with some of remaining butter and repeat 11 more times, making 12 filo triangles.
8. (can be prepared up to 2 weeks in advance and kept wrapped and frozen) Preheat oven to 400F and bake triangles for 8-12 minutes (the longer time if you’re baking them frozen), or until golden.
9. Serve hot with ice cream.
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