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Chocolate-Mascarpone Phyllo Triangles
SUBMITTED BY:
Mary Bayramian
"These are absolutely delicious, flaky and delicate, with a chocolate mascarpone pecan filling. Rich, but not too sweet. Once you try creating with phyllo, it is not difficult as long as you follow instructions. Be sure to keep the sheets under a damp cloth while preparing the triangles. Drizzle each triangle with a little honey when serving."
RECIPE RATING:
Read Reviews
(13)
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PREP TIME
30 Min
COOK TIME
20 Min
READY IN
50 Min
Original recipe yield 18 triangles
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
2 cups mascarpone cheese
1/3 cup HERSHEY®'S Cocoa Powder
1 teaspoon vanilla extract
1/2 cup honey
3/4 cup chopped pecans
2 cups clarified butter
1 (16 ounce) package phyllo dough
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, beat together the mascarpone cheese, HERSHEY'S ® Cocoa Powder, vanilla extract and honey. Mix in pecans.
Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets.
Place triangles seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.
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REVIEWS
Reviewed on Oct. 11, 2003 by
MOTTSBELA
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MOTTSBELA
Oct. 11, 2003
I love these triangles! Phyllo dough is easy and fun to work with, and this recipe is delightfully lite and not too sweet. Thanks, Mary!
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7 users found this review helpful
I love these triangles! Phyllo dough is easy and fun to work with, and this recipe is...
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Reviewed on Oct. 16, 2006 by
IMVINTAGE
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IMVINTAGE
Oct. 16, 2006
I scaled the recipe down to 4 servings & I added a couple of tbp of sugar to the filling. (it was a bit bitter before & I didn't want to add more honey for fear of making the filling runny). Like Princess Antz, most of the filling leaked out while baking (I baked @ 375 for 20 minutes & they were a perfect golden brown). Although there was enough left to be able to enjoy the dessert still....hence the 4 stars. (It would have gotten five if the filling was sweeter & most of the filling hadn't been lost). Next time I think I will try not putting so much filling in but I don't think there is anyway to seal phyllo dough so I'm thinking this recipe might be better suited in phyllo cups. The taste was excellent...there is just some issues w/ the logistics of the recipe. I drizzled each w/ a little honey & garnished w/ chocolate curls. Thansk Mary Bayramian...despite the problems w/ the recipe, it was delicious!
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3 users found this review helpful
I scaled the recipe down to 4 servings & I added a couple of tbp of sugar to the filling. (it...
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Reviewed on Apr. 22, 2008 by
cstank
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cstank
Apr. 22, 2008
Made this into a layered dish after reading reviews about oozing, and while the filling was amazing, the phyllo was overtaken by it. Next time I will keep the phyllo all on top and bottom , without doing layers. The filling tasted like really good chocolate croissant filling. Yum yum!
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1 user found this review helpful
Made this into a layered dish after reading reviews about oozing, and while the filling was...
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Reviewed on Feb. 9, 2008 by
Jill B
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Jill B
Feb. 9, 2008
I have made this several times now b/c I love it, BUT I cannot keep the filling from seeping out no matter what I try (less filling, wrap it extra, bake all up against each other). Will keep trying, but that's why it's not a 5.
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1 user found this review helpful
I have made this several times now b/c I love it, BUT I cannot keep the filling from seeping...
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Reviewed on Feb. 2, 2008 by
chef giovanni
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chef giovanni
Feb. 2, 2008
Phyllo is very delicate. When making your triangles only use 1 tblespoon of mixture. then take some eggwash toseal the edges before baking. Also instead of cocoa use semi sweet baking chocolate. This will give it better flavor.
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1 user found this review helpful
Phyllo is very delicate. When making your triangles only use 1 tblespoon of mixture. then take...
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Reviewed on Jan. 1, 2008 by
Todzwif
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Todzwif
Jan. 1, 2008
I halved the recipe because I've never worked with phyllo. They were a complete mess (mostly my fault), but SO good! I added a tablespoon of sugar and increased the vanilla because of reviews of bitterness. Definitely decrease the amount of filling in each triangle, or you'll be cleaning the bottom of your oven just like me! Next time, I'll try the mascarpone substitute on this site because the real thing is hard to find and VERY expensive where I live.
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1 user found this review helpful
I halved the recipe because I've never worked with phyllo. They were a complete mess (mostly...
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Reviewed on Jun. 26, 2006 by
PRINCESS ANTZ
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PRINCESS ANTZ
Jun. 26, 2006
This was terrible. The filling wasn't sweet enough. It was actually a little bitter. Also the filling completely oozed out of the pastry onto my baking tray which made a huge mess. Won't be trying again.
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1 user found this review helpful
This was terrible. The filling wasn't sweet enough. It was actually a little bitter. Also the...
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Reviewed on Jul. 13, 2008 by Colinb
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Colinb
Jul. 13, 2008
This was great!! Next time, I'd serve the phyllo dough with some of the mascarpone-chocolate mix and some mascarpone with a little sugar and vanilla mixed in as a little break from the delicious, rich "chocolatey-ness" of the recipe. Mine weren't bitter at all and they didn't leak very much. Yummm!!! The trick is to make the chocolate mix pretty thick, like a paste. Then it really shouldn't leak too badly. If you need to add more sweetening, add confectioner's sugar and you should be all set! Serve with a drizzle of dark chocolate syrup and powdered sugar. :)
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0 users found this review helpful
This was great!! Next time, I'd serve the phyllo dough with some of the mascarpone-chocolate...
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Reviewed on Jul. 17, 2007 by
liz
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liz
Jul. 17, 2007
eh. after making this i realized i only like savory phyllo dough recipes. i made the recipe to specs, then in a few i added some cherry pie filling (omitting the honey in the chocolate filling). the cherry pie ones were actually better. i personally don't like working with phyllo dough, so maybe that's another reason i didn't like this recipe. the best thing i've made with phyllo dough is stromboli, and that's the only thing i'll ever make with phyllo dough!
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0 users found this review helpful
eh. after making this i realized i only like savory phyllo dough recipes. i made the recipe to...
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Reviewed on Jul. 7, 2007 by facobasten1984
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facobasten1984
Jul. 7, 2007
as good as mascarpone, chocolate, nuts and phyllo pastry can be. i use less ingrendients, i use best choc spread mixed with mascarpone and walnuts and wrap it in the phyllo pastry. not sure how to make a triangle so i just fold it in square, and still leaking. im ight have to use more phyllo to avoid leaking...maybe, dunno.
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