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COOKIES - PHYLLO - Chocolate Almond Cigars
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The Chew servings over 12 CARLA HALL'S CHOCOLATE ALMOND CIGARS For the Filling: | |
1/4 cup | Cocoa Powder |
1/2 cup | Unsweetened Coconut |
1/2 cup | Almonds,, (toasted and ground to a sandy texture) |
1/2 cup | Coconut Milk,, (shaken well before opening) |
2 tablespoons | Turbinado Sugar, (ground finely to a super fine consistency) |
1 teaspoon | Kosher Salt |
FOR ASSEMBLY: | |
1 box | Phyllo Dough,, (thawed if frozen) |
1/4 cup plus 2 tablespoons | Turbinado Sugar, (ground finely to a super fine consistency) |
Vegan Canola Oil Spray
For the Filling: Preheat oven to 400F.
In a large bowl, combine the cocoa powder, unsweetened coconut, ground almonds, salt, coconut milk, and turbinado sugar, and mix well to combine.
For Assembly: Roll out the phyllo dough, and cut into 4-inch squares. Spray the squares lightly with vegan canola oil spray, and sprinkle each square with a teaspoon of the finely ground turbinado sugar. Scoop a tablespoon of the cocoa-coconut mixture into the bottom right corner of each of the squares, and roll up towards the opposite corner, folding in the corners like a burrito. Arrange on a parchment lined sheetpan, and bake for 5-10 minutes, til golden. Allow to cool before serving.
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