Description
This is a festive treat from our friend Dora Cavallo that makes a perfect gift or snack around the holidays. Chocolate pairs with buttery, crunchy phyllo, hazelnuts and freeze-dried strawberries. It’s a cinch to put together and easily adaptable to your favorite flavor combinations.
Ingredients
- 12 sheets Athens Phyllo® Dough (9” x 14”), thawed
- 1 stick unsalted butter, melted
- 1/4 cup sugar
- 6 ounces dark chocolate, melted
- 2 ounces white chocolate, roughly chopped
- 1/4 cup hazelnuts, toasted and roughly chopped
- 1/4 cup freeze dried strawberries, roughly chopped
Directions
Thaw phyllo, following thawing instructions on package. Preheat oven to 350°F.
Place one sheet of phyllo on a parchment lined baking sheet. Brush the melted butter evenly over the entire sheet. Sprinkle a teaspoon of the sugar and repeat this process with the the remaining phyllo.
Place a piece of parchment on top of the dough followed with an inverted cooling rack. Bake in the center of the oven for 10 minutes then remove tray from oven.
Carefully remove cooling rack and gently turn the phyllo sheets over. Replace the cooling rack on top and bake for another 5-7 minutes until the dough is golden brown and evenly baked.
Cool completely before spreading the dark chocolate over the top. Sprinkle the white chocolate, hazelnuts and strawberries evenly over the dark chocolate.
Place in the fridge for 20 minutes until set. Cut into large pieces with a sharp knife and serve immediately.
Nutrition
Serving size: 1 piece (approximately 4 x 6 inches), Amount per serving: Calories 586, Total Fat – 25.9g, Saturated Fat – 13.4g, Cholesterol – 37mg, Sodium – 376mg, Total Carbohydrates – 77.1g, Dietary Fibers – 4.4g, Total Sugars – 26.4g, Protein – 10.9g
Tips
Best enjoyed the day of, but this recipe will keep in an airtight container for 2 days. Store in a cool place.
Other delicious combinations are:
- Milk chocolate, crushed cookies and crushed peppermint candies
- White chocolate, dried cranberries and chopped pistachios
