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Categories:Viewed: 42 - Published at: a year ago
Ingredients
- 4 ounces semisweet chocolate, chopped
- 14 cup grated sweetened coconut, toasted
- 14 cup blanched almond, toasted
- 12 cup butter, softened
- 6 sheets phyllo pastry, halved crosswise
- vanilla ice cream
Method
- In a food processor, chop chocolate fine; add coconut, almonds and 1/4 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 youre baking them frozen), or until golden.
- Serve hot with ice cream.
