Recipe by: Mary Bayramian
or
Sort stores by
Prep
Cook
Ready In
I live in Europe (have for 15 years) in a country next door to Italy where they use mascarpone cheese and phyllo dough all the time. Maybe I can help everyone with the leakages problem. I have...
Despite reading all the reviews and ensuring that the mascarpone filling I made was a very thick paste, the filling spilt out everywhere within the first 10 minutes of cooking. I think the oven...
I live in Europe (have for 15 years) in a country next door to Italy where they use mascarpone cheese and phyllo dough all the time. Maybe I can help everyone with the leakages problem. I have...
Despite reading all the reviews and ensuring that the mascarpone filling I made was a very thick paste, the filling spilt out everywhere within the first 10 minutes of cooking. I think the oven...
This was great!! Next time, I'd serve the phyllo dough with some of the mascarpone-chocolate mix and some mascarpone with a little sugar and vanilla mixed in as a little break from the deliciou...
I love these triangles! Phyllo dough is easy and fun to work with, and this recipe is delightfully lite and not too sweet. Thanks, Mary!
KEY to avoiding leaking-- cut your phyllo into strips and wrap around a spoon of filling in a triangle shape just like folding a flag-- then you will have many more layers of phyllo to contain t...
I halved the recipe because I've never worked with phyllo. They were a complete mess (mostly my fault), but SO good! I added a tablespoon of sugar and increased the vanilla because of reviews ...
I scaled the recipe down to 4 servings & I added a couple of tbp of sugar to the filling. (it was a bit bitter before & I didn't want to add more honey for fear of making the filling runny). Lik...
Made this into a layered dish after reading reviews about oozing, and while the filling was amazing, the phyllo was overtaken by it. Next time I will keep the phyllo all on top and bottom , with...
Phyllo is very delicate. When making your triangles only use 1 tblespoon of mixture. then take some eggwash toseal the edges before baking. Also instead of cocoa use semi sweet baking chocolate....