Chocolate-Filled Filo Triangles
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Chocolate-Filled Filo Triangles
  Chocolate  
Last updated 6/12/2012 1:16:06 AM. Recipe ID 45798. Report a problem with this recipe.
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      Title: Chocolate-filled filo triangles
 Categories: New, Text, Import
      Yield: 8 Servings
 
      6 oz Bittersweet chocolate
    1/2 c  Granulated sugar
      8    Sheets filo; defrosted
      8 tb Unsalted butter(1 stick);
           -melted

MMMMM-------------------------EQUIPMENT------------------------------
           An 11- by 17-inch baking
           -tray, lined with parchment
           -paper
 
  Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside. In a
  food processor, finely grind the remaining chocolate with the sugar.
  Lay 8 sheets of filo out on top of each other. Place one sheet
  lengthwise on the work surface. Keep the remaining sheets covered
  with a damp towel.
  
  Brush the sheet with some melted butter. Sprinkle with 1 1/2
  tablespoons of the sugar mixture. Place a second sheet over the
  sugared sheet. Butter the second sheet and sprinkle with the sugar
  mixture. Add 2 more sheets, buttering and sprinkling between each.
  
  Cut the filo horizontally into 4 even strips. Starting at the left
  side of one of the strips, place a 1/2-ounce piece of chocolate 2
  inches from the end. Fold the filo that is to the left of the piece
  of chocolate over the chocolate toward the back side of the strip,
  making a 3-inch triangle. The left end of the filo should be even
  with the back edge. Fold the piece of chocolate to the right, over
  itself, retaining the triangular shape. Fold the chocolate piece
  toward the front edge of the strip. Continue wrapping the chocolate,
  alternating the direction with each fold, until you get to the end.
  (It is like folding a flag.) Wrap the other strips in the same
  manner. With the remaining sheets, make 4 more chocolate-filled
  triangles. Preheat the oven to 350 degrees. Place the triangles on
  the baking sheet. Bake until golden brown, about 10 minutes. Serve
  warm. 




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Recipe ID 45798 (Apr 03, 2005)

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