HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

Chewy Gooey Crispy Crunchy: Melt-in-Your-Mouth Cookies by Alice Medrich, includes recipes like Cocoa Tuiles; Vanilla Bean Tuiles; and Chocolate Phyllo Logs.

I Love Desserts

 

Chocolate Phyllo Logs

Makes about 80 pieces

 

Fat and flaky little phyllo rolls filled with warm melty chocolate. These differ slightly in method from Chocolate Pecan Batons (page 263 of the book): all of the chocolate is in the very center of the log rather than scattered over the whole sheet. This concentrates all of the melty chocolate in one spot for maximum effect. Feel free to divide this large recipe in half to make only 40 pieces. Wrap and refreeze the remaining dough or use it to make a half recipe of one of the upgrades, or half of another recipe that calls for phyllo dough (pages 262-65 of the book).

 
Ingredients
  • 1 pound phyllo dough, at room temperature
  • 1/2 pound (2 sticks) unsalted butter, melted
  • 10-1/2 ounces semisweet or bittersweet chocolate (any cacao percentage),
         chopped into shards, or 1-2/3 cups purchased chocolate chips or chunks
  • 1/2 cup (3.5 ounces) sugar
Equipment

Cookie sheets, lined with parchment paper or foil

 

Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven.

Place 1 sheet of phyllo dough on a smooth surface. Use a spoon to drizzle some melted butter allover the surface of the dough, using only the clear yellow portion of the butter and not the milky white part. Use a brush or your fingers to spread the butter over the entire sheet of dough, gently sliding and patting the butter. Add more butter if necessary. Cut the dough into rectangles about 6 by 8 inches.

Place heaping teaspoons of chocolate pieces in a strip about 3 inches long, centered at one narrow end of a piece of buttered phyllo. Sprinkle 1/4 teaspoon sugar over the whole piece of phyllo. Fold the end of the phyllo over the chocolate and roll 2 turns, then fold each side to the middle and finish rolling; the finished roll will be 3 inches long and about 1/2 inch thick. Place seam side down on one of the lined cookie sheets. Repeat with remaining phyllo pieces, placing the cookies about 1/2 inch apart.

Bake for 12 to 15 minutes, or until both the tops and the bottoms are golden brown. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. Set the pans or just the liners on racks to cool. Let the cookies cool completely before stacking or storing. May be kept in an airtight container for up to 5 days.

 

Upgrades

Cranberry Cocoa Logs

Mix together 3/4 cup (5.25 ounces) packed light brown sugar, 3-1/2 ounces finely chopped bittersweet or semisweet chocolate (about 60% cacao), 2 tablespoons (0.4 ounce) unsweetened cocoa powder, 2 tablespoons instant coffee or espresso powder, 2 teaspoons ground cinnamon, and 1 cup (5 ounces) dried cranberries. Substitute a heaping teaspoon of this mixture for the chocolate.

Almond Logs

Mix together 1 cup (7 ounces) sugar and 1 cup (3 ounces) sliced almonds and substitute this mixture for the chocolate.

Almond Butter Logs

Omit the chocolate. Mix 1-1/2 cups (13.5 ounces) well-stirred roasted almond butter* with 1-1/2 cups (18 ounces) honey. If the almond butter is unsalted, stir in 1/2 to 3/4 teaspoon salt, to taste. In place of the chocolate, shape a slightly rounded teaspoon of the almond mixture into a narrow 2-inch strip. Sprinkle the phyllo with sugar as directed, or mix the sugar first with the grated zest of a large orange, or substitute 1/2 cup Holiday Spice Sugar (page 336 of the book).

*Natural almond butter, which is unsweetened and must be stirred to blend in the separated almond oil, is better here than the "no-stir" variety. The latter is too sweet, and the emulsifiers that make it homogeneous produce a less luxurious filling.

 

How to Work with Phyllo

Despite fears to the contrary, phyllo dough is easy and fun to work with. The dough comes in the form of flexible paper-thin sheets. The sheets are stacked, folded, and packed in a sealed bag inside a box (unless you buy them fresh from a bakery that makes them) and sold refrigerated or frozen. Thaw frozen phyllo in the unopened package in the refrigerator for several hours or overnight and then bring to room temperature on the counter before opening the package. Open the package when you are ready to use the dough, not before. Each sheet is delicate, but not so fragile that it requires a surgeon to handle it. (If sheets stick together because they are not yet thawed, rewrap and return them to the fridge to finish thawing rather than trying to force them apart. If thawed sheets are brittle or stuck together, they should be returned to the vendor—they are old or damaged in some way.)

Phyllo sheets dry out and lose their flexibility if you leave them exposed to air for too long, but there is no need to worry if you observe two rules: Don't open the package until your melted butter and fillings are at hand and you are ready to fill and shape your cookies. And, once you begin to work with the phyllo, continue until you are done with the recipe. Then put any leftover phyllo away immediately. If you leave phyllo sheets exposed to the air while you take a lengthy phone call or walk the dog, the sheets will dry out and crack when you try to fold or roll them. But if you work without dillydallying, the phyllo will remain supple long enough for you to finish your project. Cookbooks and phyllo packages often advise you to cover the stack of phyllo with a sheet of plastic wrap weighted with a wrung-out wet towel, to prevent the sheets from drying out as you work. The damp towel is not a good idea unless you can make certain that it never ever comes in direct contact with the phyllo—wet phyllo immediately dissolves into paste. The infamous wet towel (or a wet counter or wet hands) is probably the cause of most phyllo phobia. Keep the phyllo under a sheet of plastic wrap if you like, but it is not really necessary if you work at a reasonable pace from start to finish. Any leftover phyllo sheets should be wrapped airtight in plastic wrap or a plastic bag and returned to the fridge or freezer.

 
  • from:
    Chewy Gooey Crispy Crunchy:
    Melt-in-Your-Mouth Cookies
  • by
  • Artisan 2010
  • Hardcover; jacketed; $25.95; 384 pages
  • ISBN: 1579653979
  • ISBN-13: 9781579653972
  • Reprinted by permission.

Buy Chewy Gooey Crispy Crunchy

 

Chewy Gooey Crispy Crunchy

 

This page created April 2011


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,