Equipment
Ingredients
Pastry and Filling
- 12 filo pastry, thawed
- 82 g unsalted butter, melted
- 170 g raspberries, fresh
- 45 g dark chocolate, chopped into pieces
- 30 g granulated sugar
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Cut the stack of phyllo sheets in half widthwise to create two stacks measuring approximately 20x28cm (8x11 inches).
Create a base by layering four sheets of phyllo, brushing the top of each individual sheet with melted butter before adding the next layer.
Place 28g of raspberries and 7g of chocolate pieces in the center of the prepared phyllo stack, then sprinkle with 5g (1 teaspoon) of sugar.
Gather the edges of the dough upward around the filling and twist the excess at the top to form a sealed bundle.
Arrange the bundles on the baking sheet, brush with remaining butter, and bake at 200°C (400°F) for 20 minutes.
Move the bundles to a cooling rack and let them rest for 5 minutes before serving.
Chef's Notes
- Work quickly with phyllo dough as it dries within minutes.
- Do not over-butter the very edges of the phyllo to help the 'knot' at the top hold its shape.
Storage
Refrigerator: 2 days — Pastry will lose crispness over time.
Reheating: Reheat in a 175°C (350°F) oven for 5-8 minutes to restore crispness.
