Phyllo Pockets

Makes 8
Prep 20 m
Bake 6 - 8 m



  1. 1 of 5 Cut cake horizontally into four 1/3-inch-thick slices. Cut each into two 2 1/2-inch circles. Brush jam over circles.
  2. 2 of 5 Place 5 berries on each round.
  3. 3 of 5 Place phyllo sheets on clean, flat work surface. Cover with damp cloth. Remove one sheet; brush lightly with butter, starting from center, working toward edges, coating completely. Dust with 2 tablespoons confectioners sugar. Cut in half crosswise; stack 2 halves at slight angle. Place cake in center. Divide chocolate into eighths; sprinkle a portion on cake. Fold phyllo up around cake; pinch together at top. Brush top and sides with butter. Place in freezer while assembling 7 more.
  4. 4 of 5 Heat oven to 400 degrees F. Grease baking sheet. Place pockets on baking sheet.
  5. 5 of 5 Bake in 400 degree F oven until the phyllo begins to brown, 6 to 8 minutes. Remove from oven. Dust with remaining confectioners sugar. Serve warm. Makes 8 servings.
Nutrition Information for Phyllo Pockets
Servings Per Recipe: 8
Per Serving: 10 g sat. fat, 23 g Fat, total, 93 mg chol., 4 g pro., 64 g carb., 471 kcal cal., 1 g fiber, 327 mg sodium
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Printed from 07/18/2019