Chocolate. Crispy. Easy. Oh yes.

Crispy Chocolate Pastries

Crispy Chocolate Pastries

Really. I never used to like sweets. I could down a whole loaf of bread before even looking at a Danish.

But all that has changed. Somewhere over the last few years sweets have lured me in. It probably has something to do with the cooking classes I teach. I like to include a dessert in each menu if possible. So I began experimenting with cakes, pastries, tarts, pies. Free form, in French pans, mini-treats in cupcake tins. I’ve discovered that the possibilities for baked sweets are endless. A frontier strewn with history and constant invention. I’m now on the trail and inexhaustibly interested!

Of course, easy is always a goal. I love easy with spectacular results. That’s what you’ve got here with those unassuming mini-pastries in the picture above. Here’s how it goes (Filo dough. Filo dough makes these crispy):

12 sheets filo dough

1 stick butter, melted

2 cups bittersweet chocolate chips

1/4 cup powdered sugar

Lay the filo sheets flat on a clean work surface. Cut them lengthwise into 3 columns. Lay out one strip of dough and brush with butter.  Lay another strip on top and brush with butter. Lay a third on top and brush with butter. Place about a tablespoon of chocolate chips at the lower end of the 3-layer strip. Fold over one corner over the chips to cover them, then continue folding like a flag until you have a completed triangle. Fold over the dough edge at the top and brush with butter to seal.

Place on a parchment-lined sheet pan and brush top with butter. Repeat with the rest of the dough and chocolate. Makes a dozen.

Bake for 20-25 minutes in a 400 degree oven until golden. Serve warm or at room temp. Dust with powdered sugar.

Yes, the chocolate melts. Yes, you bite into light, flaky, crispiness. And then get the prize melted chocolate. Invite people to share these with you or you will eat them all. Addictive.

 

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