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Mexican Chocolate Phyllo Triangles

The aroma of warm chocolate, kissed with cinnamon and a hint of spice, always transports me back to my abuela’s kitchen. She wasn’t a fan of overly fussy desserts, but she knew how to coax magic from simple ingredients. One of my fondest memories is watching her craft impromptu pastries using flaky phyllo dough, transforming it into delightful little pockets of chocolatey goodness – a taste that felt like a warm hug on a chilly evening. These Mexican Chocolate Phyllo Triangles are my attempt to capture that same comforting essence.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Yield: 8 triangles
Dietary Type: Vegetarian

Ingredients

6 ounces bittersweet chocolate (or Mexican chocolate)
½ cup granulated sugar
8 sheets phyllo pastry (defrosted)
8 tablespoons unsalted butter, melted (1 stick)

Equipment Needed

11×17-inch baking tray
Parchment paper
Food processor
Pastry brush

Instructions

Begin by lining an 11×17-inch baking tray with parchment paper. This prevents sticking and makes cleanup a breeze.
Break up 4 ounces of the bittersweet chocolate into roughly ½-ounce pieces. Set these aside; they’ll be tucked directly into the phyllo.
In a food processor, finely grind the remaining 2 ounces of chocolate with the ½ cup of granulated sugar. You’re aiming for a fine, sandy texture. This mixture will be sprinkled between the layers of phyllo, adding sweetness and intense chocolate flavor.
Unwrap the 8 sheets of phyllo pastry (make sure it’s fully defrosted!). Phyllo dries out very quickly, so it’s crucial to keep it covered with a damp towel while you work. This prevents it from cracking and becoming difficult to handle.
Take one sheet of phyllo and lay it lengthwise on your work surface. Immediately cover the remaining sheets back up with the damp towel.
Using a pastry brush, lightly brush the sheet with some of the melted butter. Don’t overdo it; a thin, even layer is all you need.
Sprinkle the buttered phyllo sheet with about 1 ½ tablespoons of the sugar-chocolate mixture. Distribute it evenly over the surface.
Place a second sheet of phyllo over the sugared sheet. Again, brush this second sheet with melted butter and sprinkle with another 1 ½ tablespoons of the sugar mixture.
Repeat this process with two more sheets of phyllo, buttering and sprinkling with the sugar mixture between each layer. You will use 4 phyllo sheets total for this set of triangles.
Now, cut the layered phyllo horizontally into 4 even strips.
Working with one strip at a time, start at the left side and place a ½-ounce piece of chocolate about 2 inches from the end.
Fold the phyllo that is to the left of the chocolate piece over the chocolate, toward the back side of the strip, creating a 3-inch triangle. The left end of the phyllo should be even with the back edge.
Now, fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. Think of it like folding a flag into a triangular shape.
Wrap the other strips in the same manner. Once you’ve used all four strips, repeat the entire process with the remaining 4 sheets of phyllo to make 4 more chocolate-filled triangles.
Preheat your oven to 350°F (175°C).
Place the triangles on the prepared baking sheet.
Bake until the triangles are golden brown, about 10 minutes. Keep a close eye on them; phyllo can burn quickly.
Serve the Mexican Chocolate Phyllo Triangles warm.

Expert Tips & Tricks

Preventing Phyllo Tears: The biggest challenge with phyllo is its tendency to dry out and tear. Work quickly, keep the dough covered, and don’t be afraid to patch up small tears with a little melted butter.
Butter Temperature: Ensure your butter is melted but not hot. Hot butter can make the phyllo greasy.
Even Baking: For even baking, rotate the baking sheet halfway through the cooking time.
Spice it up: For extra flavour, add a pinch of cayenne pepper to the chocolate-sugar mixture!

Serving & Storage Suggestions

Serve these triangles warm, ideally within a few hours of baking for the best crispness. A dusting of powdered sugar or a scoop of vanilla ice cream complements them beautifully.

To store leftovers, place them in an airtight container at room temperature. They’ll stay good for about 2 days, though they’ll lose some of their crispness. You can reheat them in a preheated 300°F (150°C) oven for a few minutes to crisp them up again, but watch them closely to prevent burning. Freezing isn’t recommended, as the phyllo can become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	14g	22%
Saturated Fat	8g	40%
Cholesterol	35mg	12%
Sodium	100mg	4%
Total Carbohydrate	28g	9%
Dietary Fiber	1g	4%
Sugars	15g	30%
Protein	2g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Option: Substitute the unsalted butter with a vegan butter alternative.
Gluten-Free: Unfortunately, phyllo dough is not naturally gluten-free. While there are some gluten-free phyllo options available, they can be challenging to work with. You could try using gluten-free puff pastry as a substitute, but the texture will be slightly different.
Different Chocolate: Experiment with different types of chocolate, such as milk chocolate or white chocolate. Adjust the amount of sugar accordingly to balance the sweetness.
Nuts: Add chopped nuts, such as almonds or pecans, to the chocolate-sugar mixture for added texture and flavor.
Citrus Zest: Incorporate orange or lemon zest into the sugar mixture for a bright, aromatic twist.

FAQs (Frequently Asked Questions)

Q: Why is my phyllo dough tearing?
A: Phyllo dough dries out very quickly, which causes it to become brittle and tear easily. Be sure to keep the stack of dough covered with a damp towel while you’re working with it, and work quickly.

Q: Can I use pre-ground cinnamon instead of grinding my own chocolate?
A: While you can use pre-ground cinnamon, grinding the chocolate with the sugar releases more of the chocolate’s natural oils and creates a more intense, aromatic flavor. The texture is also much better.

Q: How can I prevent the triangles from becoming soggy?
A: Ensure the triangles are baked until golden brown, which helps to create a crispy exterior. Also, avoid storing them in an airtight container while they are still warm, as this can trap moisture and make them soggy.

Q: Can I make these ahead of time?
A: You can assemble the triangles ahead of time and store them in the refrigerator for a few hours before baking. However, it’s best to bake them just before serving for the crispiest results.

Q: What if I don’t have a food processor?
A: If you don’t have a food processor, you can finely chop the chocolate with a knife and then mix it with the sugar. The texture may not be as fine, but it will still work.

Final Thoughts

These Mexican Chocolate Phyllo Triangles are a delightful treat that’s surprisingly simple to make. The combination of flaky phyllo, rich chocolate, and a hint of spice creates a truly irresistible dessert. Don’t be intimidated by the phyllo dough; with a little practice, you’ll be crafting these triangles like a pro. I encourage you to give this recipe a try and share your creations with loved ones. Pair it with a cup of hot chocolate or a scoop of vanilla ice cream for the ultimate indulgence. Enjoy!

Mexican Chocolate Phyllo Triangles Recipe