Chocolate-Mascarpone Phyllo Triangles

Chocolate-Mascarpone Phyllo Triangles


"These are absolutely delicious, flaky and delicate, with a chocolate mascarpone pecan filling. Rich, but not too sweet. Once you try creating with phyllo, it is not difficult as long as you follow instructions. Be sure to keep the sheets under a damp cloth while preparing the triangles. Drizzle each triangle with a little honey when serving."


50 m servings 447 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, beat together the mascarpone cheese, HERSHEY'S (R) Cocoa Powder, vanilla extract and honey. Mix in pecans.
  3. Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets.
  4. Place triangles seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.
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  1. 25 Ratings


I live in Europe (have for 15 years) in a country next door to Italy where they use mascarpone cheese and phyllo dough all the time. Maybe I can help everyone with the leakages problem. I have...

Despite reading all the reviews and ensuring that the mascarpone filling I made was a very thick paste, the filling spilt out everywhere within the first 10 minutes of cooking. I think the oven...

This was great!! Next time, I'd serve the phyllo dough with some of the mascarpone-chocolate mix and some mascarpone with a little sugar and vanilla mixed in as a little break from the deliciou...

I love these triangles! Phyllo dough is easy and fun to work with, and this recipe is delightfully lite and not too sweet. Thanks, Mary!

KEY to avoiding leaking-- cut your phyllo into strips and wrap around a spoon of filling in a triangle shape just like folding a flag-- then you will have many more layers of phyllo to contain t...

I halved the recipe because I've never worked with phyllo. They were a complete mess (mostly my fault), but SO good! I added a tablespoon of sugar and increased the vanilla because of reviews ...

I scaled the recipe down to 4 servings & I added a couple of tbp of sugar to the filling. (it was a bit bitter before & I didn't want to add more honey for fear of making the filling runny). Lik...

Made this into a layered dish after reading reviews about oozing, and while the filling was amazing, the phyllo was overtaken by it. Next time I will keep the phyllo all on top and bottom , with...

Phyllo is very delicate. When making your triangles only use 1 tblespoon of mixture. then take some eggwash toseal the edges before baking. Also instead of cocoa use semi sweet baking chocolate....