How To make Chocolate Phyllo

Gordon Ramsay's Filo Pastry Treats

Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay

Chocolate Chip Cookie Phyllo Cigars- EASIEST Dessert recipe if you like cookies and chocolate

Imagine this- a thin crispy bite followed by a chewy chocolate cookie all covered in more chocolate or Nutella This is the delicious Chocolate Chip Cookie Phyllo Cigars. A tasty easy recipe that you can not go wrong with. This recipe can all be made with store-bought ingredients that you just need to combine making it even easier. These delicious treats are oven-baked desserts and a great dessert for parties or gatherings. A dessert that is kid-friendly and adults love it too.

Happy Baking!


Full Recipe with tips and notes:

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Servings: 4-6 servings
Prep Time: 15 mins
Cooking Time: 15 mins
Total Time: 30 mins

Ingredients:

8-12 phyllo sheets
80-90g chocolate chip cookie dough, thawed.
About 1/4 cup (4 tbsp) melted butter
Sea salt optional
To serve:

Nutella
Chocolate sauce
Vanilla ice cream
Directions:

Preheat the oven to 360 F.
Cut each phyllo sheet into 2.
Place two cut sheets over each other. Brush the top layer with melted butter.
Roll cookie dough into a thin log, 1 inch shorter than the width of the sheet.
Fold the two longer sides over the cookie dough then roll into a cylinder.
Brush with melted butter to seal the edges as you roll. This will keep them from opening up.
Place the rolled cigars on a baking tray. Brush each with more melted butter.
If you like sprinkle some sea salt over the cigar. Optional.
Bake for about 15-18 minutes until lightly golden.
Cool for 5 minutes. Serve with Nutella and chocolate sauce. It pairs excellently with vanilla ice cream.

I made baklava in 10 minutes | FeelGoodFoodie

Baklava Recipe

INGREIDENTS
¾ cup ghee, melted, plus more for brushing
1 pound box of phyllo 9”x14” sheets, room temperature
3 cups pistachios, finely chopped
½ cup granulated sugar
For the Simple Syrup
1 cup granulated sugar
¾ cup water
1 tablespoon lemon juice
1 tablespoon orange blossom water

INSTRUCTIONS
1. Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with ghee.
2. Unroll the two sleeves of phyllo sheets and cut off an inch at the end to make them fit into the 9 x 13 pan.
3. In a large bowl, stir together the pistachios and granulated sugar until well combined.
4. Lay one stack of 20 phyllo sheets in the prepared pan. Add about 10 more phyllo sheets on top of the first stack from the second sleeve. Spread the nuts mixture over the phyllo in one even layer. Lay the remaining phyllo sheets over the nuts.
5. Pour the melted ghee over the baklava and tilt the pan carefully to spread the ghee all over. Cut the baklava into diamonds by making 5 cuts lengthwise and 9 cuts crosswise on the diagonal.
6. Bake until golden brown all the way into the cut lines, about 45-50 minutes, rotating the baklava halfway through baking.
7. Meanwhile, make the simple syrup by combining the water, sugar and lemon juice in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the orange blossom water, and set aside to cool.
8. When the baklava is done cooking, remove the pan from the oven and immediately pour the cooled simple syrup evenly over the baklava. Allow to cool at room temperature for at least 2 hours before serving.

CHOCOLATE PUFF PASTRY TWISTS || Quick and easy recipes

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Chocolate puff pastry twists. Recipes for Nutella Lovers ????

INGREDIENTS :
- Puff Pastry
- Nutella
- Almond Pieces
- 1 egg
- Milk
- Icing Sugar

BAKE AT 200°C/400°F FOR 15 MINUTES (preheated oven)

PREVIOUS RECIPE
LINZER HEART COOKIES :

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Clean Eats - Chocolate Phyllo Bar

Recipe:

4 large sheets of organic phyllo dough
1/4 cup unsalted organic grass-fed butter or ghee, melted
1 large dark chocolate bar
1/2 cup hazelnuts, divided

Directions:

Preheat oven to 375.

Place 1 sheet of phyllo dough on the bottom of a pan, using a pastry brush, brush with melted butter. Continue with all 4 layers of dough. Place chocolate bar in the middle. Sprinkle hazelnuts. Wrap the phyllo around the chocolate bar until it is sealed. Butter all around the phyllo dough. Sprinkle more hazelnuts, and a little sea salt on top! Bake for 15 minute or until golden brown!

Sweet Phyllo Bites: A super simple dessert! Kourkoubinia

Get this recipe here:

Ingredients
1 pound phyllo, thawed and at room temperature
8-10 oz (about 250g) unsalted butter, melted
Topping: ground cinnamon
For the Syrup:

4 cups granulated sugar
3 cups water
1 cinnamon stick
zest of a lemon or orange
juice of a lemon or orange
1/2 cup honey
1 teaspoon vanilla extract
Instructions
Preheat the oven to 300 °F, 150 °C.
Make the Syrup: Combine the sugar, water, citrus zest and juice in a saucepan. Add the cinnamon and bring to a boil. Once the sugar has melted remove the pan from the heat and add the vanilla and honey. Mix together and set aside to cool completely.

Assemble the Pastries:

Place one sheet of phyllo on your work surface and drizzle butter on top of it. Brush water all around the border of the phyllo layer and cover with another layer of phyllo. Drizzle with butter and roll it up. Seal the top by brushing with water. (See video)

Place the rolls on a baking tray.

Brush the tops of the rolls with melted butter and chill in the freezer for 30 minutes.

Cut the rolls into about 1-inch pieces.

Bake on the center rack of the preheated oven until golden and crisp. About 1 hour and 30 minutes. Check them at 1 hour and 15 minutes.

As soon as they are baked pour the cooled syrup on top and set aside to cool. Sprinkle the kourkoubinia with ground cinnamon.

Serve with Greek coffee.

Notes
Freezer Instructions: Assemble the pastries and chill in the freezer. Cut the pastries. Wrap the tray(s) with plastic wrap and store in the freezer for up to 2 months. Bake until golden and then pour the syrup on top.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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