A beautiful presentation with a chocolate taste everyone will love. These phyllo desserts are sure to stand out at your next party.
- 10 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 3 tablespoons butter, melted
- 1 1/2 tablespoons nuts, finely chopped
- 2 teaspoons sugar
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream
- 1 cup bittersweet chocolate chips, 60% cacao
- 3 tablespoons strawberry jam, divided (1 tablespoon + 2 tablespoons)
- 8 ounces strawberries, sliced
- 4 ounces cream cheese, softened
- 1/4 cup + 2 tablespoons confectioner’s sugar, divided
Preheat oven to 350⁰F. Thaw one roll of phyllo, following instructions on package. Open the phyllo and cover the sheets with plastic wrap, then cover with a damp towel to prevent drying out. In a small bowl, combine nuts, sugar and cinnamon. Place one sheet of phyllo on work surface and brush very lightly with butter. Sprinkle with approximately 3/4 teaspoon nut mixture. Layer with 9 more sheets of dough, buttering and sprinkling nut mixture between each. Brush top layer lightly with butter. Bake for 10–12 minutes, or until golden brown. Reroll unused sheets and follow storing instructions on package. While the crust bakes, heat the heavy cream until it just starts to simmer. Place the chocolate chips in a small bowl and pour the hot cream over them. Mix occasionally until all the chocolate is melted and smooth. Add 1 tablespoon of jam, mixing in well. Pour the chocolate over the crust and spread evenly, leaving 1/2” around the edge. In a small bowl, whisk remaining jam until smooth. Gently toss the strawberries in the whisked jam. Using an electric mixer, beat the cream cheese and 1/4 cup confectioner’s sugar until combined. Pipe the cream cheese and decoratively place strawberries atop the chocolate. Sprinkle with remaining confectioner’s sugar to garnish. Serve once the chocolate has hardened.
1 piece (73g). Amount per serving: Calories, 220; Calories from Fat, 120 (Total Fat, 14g; Saturated Fat, 8g; Trans Fat, 0g); Cholesterol, 30g; Total Carbohydrate, 21g; Sugars, 12g; Protein, 3g