Chocolate Mascarpone Filo Parcels

    (25)
    50 min

    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.


    25 people made this

    Ingredients
    Serves: 18 

    • 450g mascarpone cheese
    • 5 tablespoons unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 175g honey
    • 80g chopped pecans
    • 450ml clarified butter
    • 1 (500g) packet filo pastry

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6.
    2. In a medium bowl, beat together the mascarpone cheese, cocoa, vanilla extract and honey. Mix in pecans.
    3. 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.
    4. 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.
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    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (23)

    by
    44

    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.  -  06 Nov 2009  (Review from Allrecipes US | Canada)

    by
    17

    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.  -  01 Mar 2009  (Review from Allrecipes US | Canada)

    by
    12

    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.  -  13 Jul 2008  (Review from Allrecipes US | Canada)

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