Mexican Chocolate Phyllo Triangles
Indulge in the irresistible allure of Mexican Chocolate Phyllo Triangles, where the bold flavors of cocoa, cinnamon, and a hint of cayenne pepper come together to create a dessert that’s both decadent and uniquely spiced. Wrapped in golden, flaky layers of buttery phyllo dough, these bite-sized treats are filled with a rich and velvety chocolate mixture, perfectly balanced between sweetness and warmth. Quick to prepare in just 40 minutes and baked to crispy perfection, this recipe is ideal for dinner parties, holiday gatherings, or when you’re simply craving a touch of festive indulgence. Dust them with powdered sugar for an elegant finish, and serve warm or at room temperature for a crowd-pleasing dessert with a Mexican-inspired twist. Keywords: Mexican chocolate, phyllo triangles, spiced dessert, cayenne chocolate, easy pastry recipe.
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Recipe Information
Ingredients
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cayenne pepper
- 4 tablespoons granulated sugar
- 0.5 cup semi-sweet chocolate chips
- 4 tablespoons unsalted butter
- 10 sheets phyllo dough sheets
- 6 tablespoons melted butter
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
In a small bowl, mix together the cocoa powder, cinnamon, cayenne pepper, and sugar. Set aside.
In a microwave-safe bowl, melt the semi-sweet chocolate chips and unsalted butter in 30-second increments, stirring in between, until smooth.
Add the dry cocoa mixture into the melted chocolate and stir until well combined. Let the mixture cool slightly.
Unroll the phyllo dough sheets and keep them covered with a damp kitchen towel to prevent drying out while you work.
Take one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush it with melted butter as well. Repeat until you have a stack of two sheets brushed with butter.
Using a pizza cutter or sharp knife, cut the stacked phyllo dough lengthwise into 3 strips.
Place a teaspoon of the chocolate filling near the bottom corner of one strip. Fold the phyllo over the filling to form a triangle, and continue folding corner-to-corner (like folding a flag) until the entire strip is folded into a neat triangle.
Place the triangle seam-side down on the prepared baking sheet and brush it lightly with melted butter. Repeat with the remaining sheets and filling until all the triangles are formed.
Bake in the preheated oven for 18-20 minutes, or until the phyllo is golden brown and crispy.
Let the triangles cool slightly before dusting them with powdered sugar, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 237.9 g | 87% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 110.6 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 70 mg | 5% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
