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Chocolate Filo Stacks

Chocolate Filo Stacks
Los Angeles Times

If you go out for dinner on Valentine's Day, you can still impress your date with something you've whipped up. Save room for these Chocolate Filo Stacks. You can bake the filo dough and prepare the pudding ahead; all that's ... Read more

Total time: 45 minutes | Serves 8
  • 1/4 cup finely chopped almonds
  • 1/3 cup plus 1 tablespoon sugar
  • 3 sheets filo dough
  • Nonstick cooking spray
  • 1/3 cup cocoa
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/4 cups nonfat milk
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped bittersweet chocolate
  • Mint leaves, for garnish
  • 24 raspberries, for garnish

Step 1Combine almonds and 1 tablespoon sugar; set aside.

Step 2Lightly spray 1 sheet filo dough with cooking spray. Sprinkle filo with 1/3 nut mixture. Top with second sheet filo dough, spray it with cooking spray and sprinkle with 1/3 nut mixture. Top with third sheet, spray again, and top with remaining nuts. Cut filo lengthwise into six strips, then crosswise into 4 strips so you have 24 squares.

Step 3Set filo squares on baking sheets coated with cooking spray and bake at 350 degrees until light brown, about 5 minutes. Let cool.

Step 4Combine cocoa, 1/3 cup sugar, cornstarch and salt in saucepan. Gradually blend in milk. Heat to boiling, stirring constantly. Boil and stir until thickened and cornstarch is cooked, 1 minute. Remove from heat. Stir in vanilla. Cool slightly, then cover with plastic wrap and cool completely. Stir in 1/2 cup chopped chocolate once mixture has cooled.

Step 5To assemble stacks, spoon about 2 tablespoons chocolate pudding on 1 filo square. Top with another filo square, then 2 more tablespoons pudding and another filo square. Repeat with remaining filo squares and pudding. Garnish each stack with mint leaf and 3 raspberries. Garnish serving plates with remaining chopped chocolate.


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