Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Cookies & Bars
Amount Measure Ingredient -- Preparation Method
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1/2 cup peanut butter
1/2 cup powdered sugar -- sifted
2 tablespoons butter
1 teaspoon vanilla
7 sheets phyllo dough
1/3 cup butter -- melted
1/2 cup semisweet chocolate pieces -- melted
1/4 cup pecans -- chop
For cookie filling, stir together the peanut butter, powdered sugar, 2
tablespoons of butter and vanilla until well mixed. Set aside.
Brush 1 sheet of phyllo dough with some of the melted butter. (Keep
remaining sheets covered with a damp towel to prevent them from drying out.)
Cut phyllo sheet lengthwise into 4 long strips. Place a slightly rounded
teaspoon of the peanut butter filing about 1" from one end of one of the
strips. Starting at the same end with the filing, fold a corner of the dough
over the filling so it lines up with the other side of the strip, forming a
triangle. Continue folding like a flag in a triangular shape, using the
entire strip. Repeat with the remaining cut strips and sheets of phyllo.
Brush each triangle with melted butter and place on an ungreased cookie
sheet, seam side down. Bake in a 400 oven for 6 to 8 minutes or until
golden. Cool on wire racks.
Pipe or drizzle the tops of the triangles with melted chocolate (thin
chocolate with melted shortening, if necessary). Or, if desired, spread
cookies with chocolate and sprinkle with chopped pecans. Cool until
chocolate sets. Serve immediately or cover and chill for up to 2 days.
Makes 28.
You can freeze the UNFROSTED triangles to have on hand for last minute
holiday entertaining or gift giving. Decorate with chocolate and nuts just
before serving.
