Chef Paulette's Crispy Chocolate Pastries - WSMV Channel 4

Chef Paulette's Crispy Chocolate Pastries

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Ingredients

12 sheets filo dough, defrosted

1 stick butter, melted

2 cups chocolate bits, semi-sweet or bittersweet

¼ cup powdered sugar

 

Preheat oven to 400 degrees F.

Lay the filo sheets onto a clean work surface. Cut lengthwise into three strips. Cover with a clean kitchen towel to prevent sheets from drying out.

Lay out one strip of dough and brush with melted butter. Lay another strip on top and brush with butter. Lay a third strip on top and brush with butter. Place about a tablespoon of chocolate on one narrow end. Fold up corner of the dough like a flag, covering the chocolate. Continue folding like a flag until you have a completed triangle. Fold over the dough edge at the top. Brush with butter to seal. Place the triangle on a parchment-lined baking sheet. Repeat with the rest of the filo. Makes a dozen. Brush the tops of the triangles with more butter.

Bake for about 20-25 minutes until golden. Serve warm or at room temperature. Dust with powdered sugar.

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