3sheetsphyllo pastrywrap leftovers in wet towel and refrigerate
2tablespoonssemisweet chocolate pieces
5dried figs, coarsely chopped
Cotton kitchen string
Mix 2 tablespoons honey and 1 tablespoon soft butter until smooth. Set aside until serving time.
Preheat oven to 375°. While working, keep phyllo pastry covered with a wet cloth towel to prevent it from drying out.
Mix vegetable oil and melted butter in a small dish. Place one phyllo sheet on the counter and brush with oil mixture. Repeat with the second and third layers. Cut sheets into four equal rectangles with a sharp knife or kitchen scissors.
In a small bowl, combine chocolate, pine nuts and figs. Place a spoonful of chocolate mixture in center of each pastry. Drizzle with a little honey. Draw up pastry edges to center and twist gently to form a package. Tie loosely with kitchen string.
Bake 6-8 minutes until browned. Spoon 2 teaspoons honey butter in center of each plate and set each warm phyllo pastry on top. Remove string and serve.
Bundles of Love and Chocolate
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.