Recipe by evelyn/athens
These look fabulous, are easy to make and receive raves. What are you waiting for?
Top Review by katia
Its a keeper thats for sure!!! Easy to make and fast!!! I cut each phyllo pastry at three stripes so I had more and smaller triangles! When I tasted the first without any ice cream I decided to made syrup and put it to the half of the triangles. So I ended up with the half amount as a baclava treat and the rest I 'm planning on offering them,this evening to some friends, with vanilla ice cream! Thanks Ev for one more great recipe!!!
- 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 See How It's Made
- In a food processor, chop chocolate fine; add coconut, almonds and ¼ cup of butter.
- Blend mixture until smooth.
- Melt remaining butter.
- 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).
- Brush strip lightly with some of the melted butter.
- 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).
- Brush with some of remaining butter and repeat 11 more times, making 12 filo triangles.
- (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.
- Serve hot with ice cream.