About this recipe:These filo parcels are flaky and delicate, and you'll love the chocolate mascarpone filling. The filling is rich, but not overly sweet. Be sure to keep the sheets under a damp cloth while preparing the triangles. Drizzle each triangle with a little honey when serving.
450g mascarpone cheese
5 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
80g chopped pecans
450ml clarified butter
1 (500g) packet filo pastry
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat oven to 200 C / Gas 6.
In a medium bowl, beat together the mascarpone cheese, cocoa, vanilla extract and honey. Mix in pecans.
Brush top of one sheet of filo dough with clarified butter, and fold in half lengthways. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded filo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining filo sheets.
Place triangles seam side down on a medium baking tray, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.