Tired of hamantaschen? Try these rich chocolate-filled phyllo pastry instead

This recipe, ideal for Purim festivities, seamlessly blends the delicate crunch of phyllo with the deep, nutty flavors of the chocolate filling, creating a dessert that is both memorable and irresistibly tantalizing
Sarit Novak|
For a twist on traditional Purim treats, consider trying an especially addictive variation of baklava that eschews the usual hamantaschen dough in favor of crispy phyllo pastry, filled with a luscious blend of chocolate and nuts.
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משולשי פילו במלית אגוזים וציפוי שוקולד
משולשי פילו במלית אגוזים וציפוי שוקולד
Crispy Purim phyllo pastry
(Photo: Sarit Novak)
This recipe, ideal for Purim festivities, seamlessly blends the delicate crunch of phyllo with the deep, nutty flavors of the chocolate filling, creating a dessert that is both memorable and irresistibly tantalizing.
Ingredients (20 servings):
  • 300 grams of your favorite nut blend, finely chopped or ground (I used almonds and hazelnuts)
  • 2/3 cup of sugar
  • 100 grams of dark chocolate chips
  • 100 grams of Nutella or another chocolate spread
  • 1 package of phyllo dough, thawed
  • 100 grams of butter, melted
For the chocolate coating:
  • 200 grams of dark chocolate
  • 3 tablespoons of sugared almonds (praline) or finely chopped hazelnuts
Instructions:
  1. Preheat your oven to 170°C (no need for a fan setting).
  2. In a bowl, mix the nuts, sugar, and chocolate chips. Add the chocolate spread and mix well.
  3. Lay a sheet of phyllo on a work surface, brush with melted butter, and place another sheet on top. Cut into strips about 7 cm wide. Place a spoonful of the filling at one end of each strip and fold into triangles, continuing along the length of the strip. Prepare the entire batch this way.
  4. Arrange the triangles on a baking sheet. Bake for about 20 minutes until the pastry is golden. Remove from the oven and let cool.
  5. For the coating: Chop the dark chocolate and melt it in the microwave in short bursts. Stir in the sugared almonds or hazelnuts until well combined.
  6. Dip the cooled triangles into the chocolate, then place them on parchment paper. Refrigerate for a few minutes to set the coating.
  7. Store in an airtight container at room temperature for up to 4 days.
For additional insights into this recipe, Sarit Novak, a renowned food blogger and photographer, invites you to explore her culinary world. Discover more on her blog, "Miss Petel", at misspetel.com, or engage with her visually appealing creations on Instagram @misspetel.
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