Chocolate Phyllo

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• Baked Goods
• Chocolate
• Pastries

Ingredients

Directions

Thaw Phyllo pack and remove 3 sheets.

Refold and return remainder to the freezer.

Cover the 3 sheets with a slightly damp kitchen towel.

Melt Clarified Butter in the Micro and whisk into the Cocoa till smooth.

Place a sheet of 1/2 sized parchment on a 1/2 sized SheetPan and reserve.

Place one sheet of the Phyllo on a Stainless or Marble surface.

Using a pastry brush, baste the sheet thoroughly with the Cocoa Mixture, stroking from the center outwards so not to tear it.

Sprinkle andquot;mediumandquot; with sugar.

Add another sheet of Phyllo and repeat through 3 sheets.

Lift the stack with a Pastry Spatula and lay upside-down on the baking parchment on the SheetPan.

Baste the bottom (now upside) of the stack with the chocolate.

Coat with the sugar.

Cut into triangles with a sharp knife or use a cookie cutter to cut shapes.

Leave excess in place and cover all with another 1/2 sized sheet of Parchment.

Place another 1/2 sized Baking Sheet on top and weight with an 8 inch Cast Iron Skillet.

Bake at 350 degrees F for 15 minutes until the Phyllo is crisp.

Remove the Cast Iron Skillet, the upper Baking Sheet, and the upper parchment and allow the rest to cool on a rack for 10 minutes.

Remove the scraps and break up to feed to the Kiddsters.

Use the shapes to garnish your favorite Chocolate Dessert.