Saturday, July 19, 2008

Phyllo bar dessert


Wow. When I said we all got sick on 4th of July, I had no idea what we were in for. We got much, much worse before getting better, including several days of fever. After two weeks we are all finally starting to get back to normal again although we still aren't completely well. We've also gone through every kind of cold related medicine and crazy amounts of Kleenex!


We did feel well enough through all this to make a dessert though! I had opened a package of phyllo dough to make something else and the rest of it was just sitting around the fridge so I decided to experiment. Kay and I thought it was fantastic and had trouble not eating it all in one sitting!


We used dark chocolate covered edamame which my sister-in-law gets me from Trader Joe's. I usually hoard them and refuse to share since I only have a limited supply but my illness obviously confused me and next thing I knew, a whole handful of them wound up in this dessert! If you don't have a super nice sister-in-law who brings you dark chocolate covered edamame a couple times a year, then you can use any chocolate covered nuts or even chocolate chips and chopped nuts mixed together.


Phyllo Bar Dessert


1/4 cup sugar

1 tablespoon cinnamon

1/4 cup chocolate covered nuts, chopped

2 tablespoons melted margarine

6 sheets phyllo dough

1/4 cup agave nectar (or honey)


Preheat the oven to 350 degrees.


In a small bowl, stir together the cinnamon and sugar.


Line a cookie sheet with parchment paper. Place one sheet of phyllo dough on the pan. Brush melted margarine over the sheet and sprinkle with cinnamon sugar mixture. Top with another phyllo dough and repeat. On top of the third phyllo dough, brush on margarine and spread all the chopped chocolate nuts over the surface. Top with another phyllo dough sheet. Again, brush with margarine and sprinkle with cinnamon sugar. Repeat. On top phyllo dough, brush with margarine.


Bake in oven for 10 minutes. Remove and pour agave nectar over the top. Let sit 10 minutes. Cut into squares (preferably with a pizza cutter).


Makes: 2 servings
Just kidding - you'll get about 15 decent sized squares.


Kay: These were awesome!


Mom (Dana): These are gooey and sticky and delicious!! If you use honey instead of agave nectar, you may want to warm it first so that it pours better. Plus honey is a little sweeter so don't use as much.

4 comments:

Holler said...

Mmmmm, this sounds good! I will remember this, next time I use phyllo pastry in a recipe!

I am glad you are all feeling better :)

Champsleeve said...

I'm actually looking for recipes using phyllo dough now just so I have some left over for these again!

-Dana

Veggie said...

Yummy! I just made some blackberry pockets and a blackberry/apple strudel with phyllo dough. I used a lemon zest and melted margarine mixture that I brushed over the phyllo sheets and then sprinkled sugar on top.

Your recipe sounds just like baklava.

I nominated you for a blogging award; check out my blog for the details!

Champsleeve said...

Baklava is what gave me the idea for this! I love baklava.

Thanks for the award.

-Dana