Crispy Chocolate Almond Pastries
On Saturday I had a hankering to try out this recipe I'd found on line awhile ago. It turned out well, although I will make some changes next time. This pastry, with crispy phyllo layers touched with butter and a crunchy nutty chocolate center - all topped with a dusting of icing sugar - simple and oh, so good.
A recipe is hardly needed. I melted 1/2 cup of dark chocolate chips and stirred in about 1/4 cup of slivered almonds. For each roll, I used one sheet of phyllo pastry, brushed with melted butter, then folded in half. A good tablespoon of chocolate was placed along the bottom center of the pastry, the sides folded in, more butter applied, then the pastry was rolled up, placed on a parchment lined baking sheet, brushed with more butter, and finally, baked at 350 degrees for about 15 minutes.
Dust with sifted icing sugar and serve while slightly warm.
Next time, I'll add some cream to the chocolate mixture to make more of a ganache. I found that the chocolate chips hardened fairly quickly. Adding some candied orange peel or candied ginger would add a little zip as well. And I'd toast the nuts.
I'm linking to White Wednesday at Faded Charm.