Phyllo cakes with dried fruit and chocolate
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter |
| 2 | ounces | Bittersweet chocolate |
| ⅔ | cup | Walnut pieces |
| 1 | ounce | Dried apricots |
| 1 | ounce | Dried figs |
| 1 | pack | Phyllo dough |
Directions
Heat the oven to 375 degrees. Melt the butter. Chop the chocolate, apricots and figs by hand with a large knife. Mix them in a bowl with the walnuts. Unwrap the phyllo and lay one sheet on the work surface.
Brush it lightly with melted butter. Add another phyllo sheet, brushing it with butter. Continue until you have 4 layers. Butter a baking sheet. Cut four 6 inch squares from the phyllo dough. Spoon a quarter of the filling in the center of each square. To shape each galette: pull in the corners of the square to cover the filling completely. Flip the galette, and flatten it, shaping it in a round like a hamburger. Set the galettes on the baking sheet and brush them with butter.
Loosely roll dough trimmings, twist into 4 roses and set on the baking sheet. Bake in the heated oven until crisp and brown, allowing 12 to 15 minutes for the roses and 20 to 25 minutes for the galettes.
Transfer the pastries to a rack to cool. Sprinkle with powdered sugar, topping each galette with a pastry rose. The galettes may be served warm or cool.
Yield: 4 servings
CHEF DU JOUR ANN WILLAN SHOW #DJ9264
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