6 slices 1/2 in. thick prepared marble or vanilla pound cake
6 Tbsp. butter, melted
4 sheets phyllo dough
2 Tbsp. confectioners' sugar
Fresh raspberries, for garnish
Instructions
Heat oven to 400 degrees. Chop 2 oz. chocolate and combine with Nutella in a medium bowl. Cover and refrigerate.
Using a 2 1/2 inch biscuit cutter or drinking glass, cut out 1 circle from each slice of pound cake. Set aside.
Place 1 sheet phyllo dough on work surface. Brush lightly with butter. Arrange another sheet on top; brush with butter. Cut phyllo stack into three 5x12 inch pieces. Arrange 1 circle of pound cake in the center of one piece. Spoon 1 rounded Tbsp. of chocolate-Nutella mixture on top of cake. Fold up 2 long sides to enclose chocolate, then fold up short ends to form a pocket. Brush pocket with butter;, transfer to an ungreased jelly-roll pan. Repeat process with remaining phyllo, butter, cake and chocolate-Nutella mixture. Sprinkle confectioners' sugar over each pocket. Bake until golden brown, approximately 12-15 minutes.
Meanwhile, microwave remaining 3 oz. of chocolate in a small bowl 1 1/2 minutes on high. Stir until smooth. Cool slightly and transfer to a small, heavy-duty resealable plastic bag. Snip a hole in one corner of bag. Decoratively pipe chocolate on 6 dessert plates. Arrange phyllo pocket on each plate and serve immediately with raspberries, if desired.
Serving
Suggestions
I think this makes a sweet treat for your sweetheart on Valentine's Day
Originally Submitted
6/25/2010
0 Out of 5 from
0 reviews
You can add this Chocolate Phyllo Pockets recipe to your own private DesktopCookbook.
