ChocoNut Phyllo Triangles
- 4 ounces semisweet chocolate
- 1/2 cup butter, divided
- 1/4 cup toasted coconut
- 1/4 cup toasted almonds, chopped
- 4 sheets phyllo dough, defrosted
Use a food processor to finely chop chocolate. Add 1/4 cup butter, coconut and almonds, mix until creamy.
Melt the remaining butter.
Preheat oven to 400 degrees.
Cut phyllo, 1 sheet at a time, into 4 (3-inch-wide) strips per sheet. Brush the first strip lightly with melted butter, then spoon a big dollop of chocolate mixture on top. Gently fold edge of phyllo over itself into a triangle, and repeat all the way down the strip. Move completed triangle to a baking sheet, then brush the top with butter.
Repeat with remaining phyllo and filling.
Bake triangles in preheated oven for 8 to 12 minutes, until golden brown. Place on paper towels briefly before serving.