Honey Chocolate Pastries Recipe

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Honey Chocolate Pastries Recipe

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These pretty pastries are worth the effort to make, especially for special occasions.
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. Bake: 1 hour
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. Bake: 1 hour

Ingredients

  • 1-1/2 cups chopped pecans
  • 1-1/2 cups semisweet chocolate chips, divided
  • 1-1/4 cups sugar, divided
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/4 cups butter or margarine, melted, divided
  • 24 sheets phyllo dough, (14 inches x 9 inches)
  • 3/4 cup orange juice
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 2 tablespoons water

Directions

Combine pecans, 1 cup chocolate chips, 3/4 cup sugar and cinnamon; set aside. Brush the bottom of a 15-in. x 10-in. x 1-in. baking pan with some of the melted butter. Layer seven phyllo sheets in pan, brushing each with butter. Sprinkle half of nut mixture over top. Layer another five phyllo sheets, again brushing with butter. Sprinkle remaining nut mixture on top. Layer remaining phyllo sheets, each brushed with butter, in pan. Drizzle remaining butter on top. Cut all the way through pastry into 48 diamond or square shapes. Bake at 325° for 1 hour. Meanwhile, combine orange juice, honey, lemon juice and remaining sugar in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Pour over pastry as soon as its removed from the oven. Cool. In a small saucepan, combine water and remaining chocolate chips; stir over low heat until smooth. Drizzle over pastry. Yield: 4 dozen.
Originally published as Honey Chocolate Pastries in Sweet and Scrumptious Chocolate 1994, p47

Nutritional Facts

1 each: 147 calories, 9g fat (4g saturated fat), 13mg cholesterol, 81mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 1g protein.

  • 1-1/2 cups chopped pecans
  • 1-1/2 cups semisweet chocolate chips, divided
  • 1-1/4 cups sugar, divided
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/4 cups butter or margarine, melted, divided
  • 24 sheets phyllo dough, (14 inches x 9 inches)
  • 3/4 cup orange juice
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  1. Combine pecans, 1 cup chocolate chips, 3/4 cup sugar and cinnamon; set aside. Brush the bottom of a 15-in. x 10-in. x 1-in. baking pan with some of the melted butter. Layer seven phyllo sheets in pan, brushing each with butter. Sprinkle half of nut mixture over top. Layer another five phyllo sheets, again brushing with butter. Sprinkle remaining nut mixture on top. Layer remaining phyllo sheets, each brushed with butter, in pan. Drizzle remaining butter on top. Cut all the way through pastry into 48 diamond or square shapes. Bake at 325° for 1 hour. Meanwhile, combine orange juice, honey, lemon juice and remaining sugar in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Pour over pastry as soon as its removed from the oven. Cool. In a small saucepan, combine water and remaining chocolate chips; stir over low heat until smooth. Drizzle over pastry. Yield: 4 dozen.
Originally published as Honey Chocolate Pastries in Sweet and Scrumptious Chocolate 1994, p47

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