Flaky & Delicious Chocolate Phyllo Triangles: An Easy Homemade Pastry Guide
If you’re looking for a delightful and simple way to use up any spare sheets of phyllo dough, look no further than these irresistible Chocolate Filled Phyllo Triangles! These elegant, flaky little pastries are a true joy, featuring a crisp, buttery exterior giving way to a warm, melting chocolate center. Whether you’re a seasoned baker or a beginner, these triangles are incredibly forgiving and utterly delicious. I recently whipped up a batch of these golden treats using some phyllo dough leftover from a Spanakopita recipe, and they were an instant hit.
One of the best aspects of this recipe is its adaptability. It truly falls into the category of “no-recipe recipes,” allowing you to go freestyle and tailor it to your preferences. For my most recent batch, I embraced simplicity. I took a standard 9×14 inch sheet of ready-to-use phyllo dough and carefully cut it into three long, even strips. At the bottom end of each strip, I placed a small amount of rich chocolate filling, then folded the strip upward in a classic flag-folding motion, creating neat, triangular pockets. The charming pastries you see in the photo directly below were crafted using this method, where a single sheet of phyllo yielded three individual, perfectly portioned triangles.
Chocolate Phyllo Triangles With Enhanced Flakiness
Over time, I’ve experimented with various techniques to achieve different textures. Lately, I’ve developed a fondness for making these triangles with a slightly higher ratio of phyllo dough to chocolate, resulting in an even flakier, more substantial pastry. Instead of cutting one sheet into multiple strips, I now use one whole phyllo sheet which I fold into thirds lengthwise. Before adding the filling, I lightly spray each folded layer with cooking spray, or for a richer flavor, brush it generously with melted butter. This layering technique creates multiple thin, crisp strata, reminiscent of baklava, giving the triangles an incredibly satisfying crunch.
Once the phyllo is prepped, I carefully roll it up with the chocolate filling. For this method, I particularly love using Guittard semisweet baking wafers. Their shape and consistency make them ideal as they stay perfectly in place during the rolling process and melt beautifully when baked, creating a luscious, smooth chocolate center without any mess. The resulting triangles are gorgeously golden and remarkably flaky, offering a truly indulgent dessert experience.
The beauty of these phyllo triangles lies in their versatility. While I’ve focused on making decadent Chocolate Filled Phyllo Triangles here, your imagination is the only limit when it comes to fillings. Imagine a comforting mixture of finely chopped nuts and cinnamon, perhaps dotted with a bit of honey for extra sweetness. Apple pie filling, with its spiced fruit chunks, would also be a fantastic option. For those who prefer a savory bite, consider fillings like feta and spinach, ground seasoned meat, or even a mix of roasted vegetables and herbs. These pastries can effortlessly transform from a sweet treat to an appetizer or light meal, depending on what you choose to stuff inside.
Yield and Customization: Make Them Your Own
I haven’t provided an exact yield for this recipe, and that’s by design. The number of triangles you can make is entirely dependent on how many sheets of phyllo dough you have on hand and your preferred method of folding. As discussed, you can opt for the quicker method of cutting one sheet into three strips, yielding three individual triangles per sheet. Alternatively, if you desire a flakier, more pastry-like result, you can use one whole sheet of phyllo per triangle by folding it into thirds lengthwise. This flexibility allows you to customize not only the filling but also the texture and size of your pastries. So, feel free to make as many as you wish, adapting the recipe to the amount of phyllo dough you happen to have in your fridge or freezer. This truly is a recipe that encourages experimentation and personal preference.
Tips for Phyllo Success
Working with phyllo dough can seem intimidating at first, but with a few simple tips, you’ll be a pro in no time:
- Thaw Properly: If using frozen phyllo, ensure it thaws completely in the refrigerator overnight. Then, bring it to room temperature for about an hour before you plan to use it. This makes it more pliable and less prone to tearing.
- Keep it Covered: Phyllo dries out incredibly fast, becoming brittle and difficult to work with. Always keep unused sheets covered with a slightly damp kitchen towel while you’re working.
- Don’t Skimp on Butter (or Spray): The key to those desirable crispy, golden layers is ample fat. Brush each layer generously with melted butter, or use a butter-flavored cooking spray for a lighter option. This not only adds flavor but also prevents the layers from sticking together and ensures a beautiful texture.
- Embrace Tears: Don’t panic if your phyllo tears! It’s delicate, and small tears are common. They can usually be hidden when you fold the sheet or by covering them with another layer. The end result will still be delicious.
- Work Quickly: While keeping the phyllo covered, try to work efficiently. The faster you assemble, the less chance the dough has to dry out.
Serving and Storage Suggestions
These chocolate phyllo triangles are best enjoyed warm, straight out of the oven, when the phyllo is at its crispiest and the chocolate filling is wonderfully gooey and melted. For an extra touch of elegance and flavor, consider dusting them lightly with powdered sugar or a sprinkle of cinnamon sugar just before serving. A scoop of vanilla ice cream or a dollop of whipped cream can also make them an even more decadent dessert.
If you happen to have any leftovers (which is unlikely!), store the cooled triangles in an airtight container at room temperature for up to 1-2 days, or in the refrigerator for up to 3-4 days. While they will still be tasty, the phyllo may lose some of its initial crispness. To restore their delicate texture, simply reheat them in a toaster oven or conventional oven at around 300°F (150°C) for a few minutes until they are warm and crisp again. Avoid reheating in the microwave, as this tends to make phyllo soggy.
Whether you’re looking for a quick treat, a unique dessert, or a creative way to use up leftover phyllo, these chocolate triangles are a fantastic choice. Their ease, versatility, and sheer deliciousness make them a staple in any home baker’s repertoire.
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Recipe
Chocolate Stuffed Phyllo Trianges
Anna
Pin Recipe
Ingredients
- A few sheets of phyllo dough The exact quantity isn’t critical; use what you have.
- Melted butter Salted butter adds a nice contrast. Alternatively, use butter-flavored cooking spray.
- Some chopped semisweet or dark chocolate or cooled ganache For ganache, use a 1:1 ratio of chocolate to heavy cream, melted and cooled until thick.
- Cinnamon sugar Optional, for sprinkling.
Instructions
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Carefully lay your phyllo dough sheet flat on a clean, dry surface, orienting it so the shorter sides are at the top and bottom. Using a pastry brush, generously brush the entire surface with melted butter, or spray lightly with butter-flavored cooking spray if you prefer a lighter option.
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Place approximately one heaping teaspoon of your finely chopped semisweet or dark chocolate (or a dollop of cooled ganache) at the bottom corner of one of your phyllo strips (or at one end of a lengthwise-folded whole sheet), positioned slightly to the left. Begin folding the strip upwards, like you would fold a flag, creating neat and compact triangular shapes. Continue folding until you reach the end of the strip, ensuring the chocolate is securely enclosed within the layers.
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Once each triangle is formed, brush the top surface with a little more melted butter for extra crispness and golden color. If desired, sprinkle generously with cinnamon sugar for an added layer of flavor.
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Carefully arrange the finished phyllo triangles on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for approximately 10 minutes, or until the phyllo turns beautifully golden brown and is wonderfully crisp. Serve immediately and enjoy the warm, melted chocolate center!