Chocolate Phyllo Roll Ups Food

CHOCOLATE-DIPPED PHYLLO STICKS

Steps:

• Preheat oven to 425°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Cover with a second sheet of phyllo; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo lengthwise in half; cut each half crosswise into 5 rectangles (4-1/2x2-3/4 in.). Tightly roll up rectangles jelly-roll style, starting with a long side. , Mix sugar and cinnamon. Lightly coat sticks with cooking spray; sprinkle with 1-1/2 teaspoons sugar mixture. Place on an ungreased baking sheet. Bake until lightly browned, 3-5 minutes. Remove to a wire rack to cool. Repeat with remaining ingredients., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip 1 end of each phyllo stick into chocolate; allow extra to drip off. Place on waxed paper; let stand until set. Drizzle with white chocolate.

CHOCOLATE PHYLLO ROLL-UPS

Steps:

• Preheat oven to 425°. Line baking sheet with parchment paper.
• Place phyllo sheets on piece of parchment paper on the counter; cover with a damp towel.
• Melt butter in a small bowl; stir in honey. Stir cinnamon and sugar in a separate small bowl.
• Place one sheet of phyllo on a clean work service (place it so the wider edge is facing you). Cut in half up the center with kitchen scissors. Fold each piece in half lengthwise. Don't fret if it tears; you can patch it up with melted butter and honey.
• Brush dough with butter-honey mixture. Sprinkle lightly with cinnamon sugar.
• Roll up in a cigar shape to form a tight cylinder. Place on baking sheet. Repeat with all phyllo sheets. Lightly spray each roll with cooking spray; sprinkle each with cinnamon sugar.
• Bake 3-5 minutes, until golden brown. Place cookies on a cooling rack set on parchment paper.
• Melt chocolate over low heat or in a microwave (see tips). Stir in coconut oil.
• Hold cooled phyllo roll over the chocolate, and spoon chocolate to coat one-third of the phyllo. Spoon nuts over the soft chocolate so they stick. Place on rack to set the chocolate. You may need to refrigerate rolls to set the chocolate if the kitchen is warm.
• Store in an airtight container lined with parchment, and place parchment in between layers of cookies.

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS

Steps:

• Mix first 5 ingredients until blended.
• Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.
• Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
• Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.
• Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

CHOCOLATE-PISTACHIO PHYLLO ROLLS

Steps:

• Preheat oven to 350 degrees. Put chocolate in a medium bowl. Heat cream with cinnamon in a small saucepan over medium heat until it just begins to simmer. Stir into chocolate to melt. Finely chop 2 tablespoons nuts; set aside. Stir remaining nuts into chocolate. Spoon chocolate into a resealable plastic bag; cut 1 inch off one corner.
• Lay 1 sheet phyllo on a work surface (cover remaining sheets with a damp kitchen towel). Lightly brush surface with melted butter; lay another sheet on top, and brush with more melted butter.
• Immediately pipe chocolate along a short side of phyllo, 11/2 inches from edges.Tightly roll into a log, lightly brushing with butter at each turn and tucking in ends. Brush log with butter; cover with a damp kitchen towel. Repeat process to make 2 more logs.
• Transfer to a parchment-lined baking sheet; bake 15 minutes. Rotate sheet; brush logs with butter. Sprinkle with reserved nuts. Bake until golden, about 15 minutes more. Let cool completely; dust with sugar. Cutting in a swift motion, divide each log into 8 pieces.

PHYLLO ROLLS FILLED WITH SPINACH AND CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
• ) Split in half.
• One pre roll.
• Mix Spinach Filling ingredients together the Spinach, Egg, onions, cayenne, & Basil.
• Split in half.
• One pre roll.
• Mix chichen and dressing.
• Split in half.
• Start with one phyllo sheet short side toward you.
• Take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
• Lay the third sheet over the butter mixture.
• Place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
• Roll up short end to short end and place on cookie sheet pan.
• When rolling remember you are in control so roll firmly.
• And tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
• Repeat with the other half of ingredients to make the other roll.
• Bake for 20 minutes.
• Slice into quarters for a meal or eighths for an appetizer.

CHOCOLATE HAZELNUT PHYLLO DESSERT FIT FOR QUEENS

Steps:

• Preheat oven to 375°F.
• Measure Nutella, corn syrup, and cinnamon sugar in measuring cups.
• Set aside the measuring cups (with the ingredients still in them).
• Melt butter and set aside with a pastry brush in it.
• Unroll 1 sleeve of defrosted phyllo dough on work space.
• Grease a square baking pan with butter.
• Now pick up a sheet of phyllo dough and put it into the bottom of the pan (some will lay over the edge of pan so just butter it and stuff the thing in the pan, no big deal.).
• Try to work fast because it's easy.
• Use up 5 of the sheets this way.
• Layer the next 5 sheets by sprinkling cinnamon sugar on top of the butter.
• Put a sheet down and butter it.
• Next, put a sheet down and brush it with butter and while holding down the phyllo sheet spread all of the Nutella on the sheet (if the phyllo moves around and your getting uptight soften it in the microwave).
• Don't worry about getting it perfectly smooth and even.
• Use the rest of the sheets by alternating buttered sugar cinnamon layers and buttered corn syrup drizzled layers.
• When doing the corn syrup, use the amount you think you would like (you might want less or more than the said amount).
• Brush the top with butter and sprinkle cinnamon sugar and drizzle a tiny bit of corn syrup.
• Cook in oven on the bottom rack (to be sure that the bottom layers get cooked) for about 9 minutes or until the top layer is nice and brown.
• Cut and eat !
• This dessert's quality is compromised after a couple hours so you really shouldn't plan on storing it.

BANANA AND CHOCOLATE IN PHYLLO

Steps:

• Brush each sheet with butter and sprinkle sugar (other appropriate spices can be aded) and stack.
• Take one banana and 2 chocolate segments and place on the long end.
• Fold side flaps over banana and brush flaps with butter.
• Roll up.
• Brush ends with butter and seal.
• Brush roll with egg wash.
• Repeat.
• Oven to about 350 deg and bake 15 - 20 minutes.
• Puree 1 pint strawberries and fold into cool whip.
• Slice the rest.
• Toast almonds.
• TO SERVE: Place one banana roll on plate.
• Spoon cool whip mixture on one end of roll and scatter strawberries and almonds over it.
• Might want to get a plastic squirt bottle of chocolate and randomly squirt all around dish.
• ENJOY.
• Many possible variations.
• Reeses Cup instead of regular chocolate or any other candy bar.