chocolate-mascarpone-phyllo-triangles

Chocolate-Mascarpone Phyllo Triangles

22 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Mary Bayramian
Recipe by  Mary Bayramian

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 18 triangles

ADVERTISEMENT

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, beat together the mascarpone cheese, HERSHEY'S ® 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.

Share It

Reviews (22)

Rate This Recipe
Joan B.
42

Joan B.

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 never seen anyone try and make separate triangles or squares with phyllo dough. It is always used in a pan and then cut later. Even though I haven't tried this recipe yet, when I do, I will layer the bottom of a pan (15x11" or 9x13") with 3-4 sheets of phyllo (brushing the butter in between each layer). Then spread the filling over the layers and finishing with 3-4 more sheets of phyllo brushing the butter on the top, as well. The baking time will probably vary. Once it's baked, let it cool completely then cut in squares or, as they like to do here, cut diagonally to the right and then the left making diamond shapes. Hopefully, this will work. If anyone tries this before I do, let me know how it works. Hope this help! I finally tried this recipe and made it the way I suggested above (keeping the filling exactly as written). It turned out just fine as far as the consistency and everything holding together. But next time I will NOT add honey, but will, instead, add brown sugar and cinnamon. One other thing, make sure you beat the mascarpone REALLY well so that it's nice and fluffy. That will make the consistency much better.

RECHJM
16

RECHJM

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 temperature is too high as well as after 15 minutes my pastry was almost at a burnt stage. I threw everything out which was a very costly exercise, given the price of mascarpone. I won't be trying this out again, I'm afraid.

Colinb
12

Colinb

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 delicious, rich "chocolatey-ness" of the recipe. Mine weren't bitter at all and they didn't leak very much. Yummm!!! The trick is to make the chocolate mix pretty thick, like a paste. Then it really shouldn't leak too badly. If you need to add more sweetening, add confectioner's sugar and you should be all set! Serve with a drizzle of dark chocolate syrup and powdered sugar. :)

More Reviews

Similar Recipes

Tart Lemon Triangles
(133)

Tart Lemon Triangles

Cheese Filled Triangles
(71)

Cheese Filled Triangles

Phyllo Turnovers with Shrimp and Ricotta Filling
(68)

Phyllo Turnovers with Shrimp and Ricotta Filling

Miniature Chocolate Eclairs
(58)

Miniature Chocolate Eclairs

Brie and Mushroom Phyllo Puffs
(32)

Brie and Mushroom Phyllo Puffs

Baked Brie in Phyllo with Mango Chutney
(19)

Baked Brie in Phyllo with Mango Chutney

Nutrition

Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Tart Lemon Triangles

>

next recipe:

Phyllo Turnovers with Shrimp and Ricotta Filling