Golden Summer Pistachio Chocolate Triangles ☀️
Delight in these golden, crispy phyllo triangles bursting with a creamy pistachio filling and elegantly dipped in silky bittersweet chocolate. A perfect treat for any summer occasion!
Equipment
- Small Skillet
- Medium Bowl
- Flexible Spatula
- 13- by 18-inch Rimmed Baking Sheet
- Parchment Paper
- Sharp Knife
- Pizza Wheel
- Lightly Damp Kitchen Towel
- Kitchen scissors
- Medium Heatproof Measuring Cup or Mug
- Small Saucepan
Ingredients
Creamy Pistachio Filling
- 2 tablespoons unsalted butter
- 2 ounces chopped kataifi dough (dried or thawed frozen)
- 1/4 cup chopped toasted pistachios
- 3/4 cup pistachio cream (6 3/4 ounces)
- 1/4 cup tahini (1 ounce)
- 1/8 teaspoon Diamond Crystal kosher salt (or half as much table salt)
Crispy Triangles
- 16 sheets phyllo dough thawed and at room temperature
- 8 tablespoons melted unsalted butter (4 ounces)
Silky Chocolate Coating
- 1/3 cup roughly chopped bittersweet chocolate (60-70% cacao, 3 ounces)
- 1/4 cup heavy cream
- 1 teaspoon light corn syrup optional, for extra shine
Topping (Optional but Recommended!)
- 1/4 cup chopped toasted pistachios (1 ounce)
- Flaky sea salt
Instructions
- Step 1: Make Your Flavorful Pistachio FillingIn a small skillet, gently melt 2 tablespoons of butter over medium heat until it starts to foam, which usually takes about 2 minutes. Add the chopped kataifi dough to the skillet. Cook for about 4 to 5 minutes, stirring frequently and breaking up any clumps with a wooden spoon, until it turns a beautiful golden brown. This step really brings out its nutty flavor! Transfer the toasted kataifi to a medium bowl and let it cool down to room temperature for about 15 minutes. Once cool, add the 1/4 cup chopped pistachios, 3/4 cup pistachio cream, 1/4 cup tahini, and 1/8 teaspoon salt to the bowl. Using a flexible spatula, gently fold everything together until it's all well combined. Set this delightful, creamy filling aside.
- Step 2: Assemble Your Crispy TrianglesPreheat your oven to 350°F (175°C) and line a 13- by 18-inch rimmed baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze! Carefully unroll your phyllo sheets. Using a sharp knife or pizza wheel, cut the dough into 6- by 11-inch strips. It's important to keep the phyllo strips covered with a lightly damp kitchen towel until you're ready to use them, as they tend to dry out quickly. Lay one phyllo strip on a clean work surface with the shorter side facing you. Lightly brush the entire strip with melted butter. Fold the strip in half lengthwise, like closing a book, bringing the left edge over to meet the right edge. This will create a 3- by 11-inch strip. Brush it with melted butter again. Place a generous tablespoon (about 20g) of your pistachio filling about 1 inch from the bottom right side of the strip. Now for the fun part: Fold the bottom left corner of the phyllo strip over the filling to create a tight triangle shape. Continue folding the triangle up the strip, flipping it right then left, until you reach the end. Trim any extra phyllo pastry with a sharp knife or kitchen scissors. Place your perfectly folded triangle, seam-side down, onto the prepared baking sheet. Loosely cover it with another damp kitchen towel while you assemble the rest. Repeat this process with all remaining phyllo strips and filling, arranging each pastry about 1 inch apart on the baking sheet.
- Step 3: Bake and Coat with ChocolateBake your phyllo triangles for 18 to 20 minutes, rotating the baking sheet front to back halfway through, until they are beautifully lightly golden and wonderfully crisp. Let them cool completely on the baking sheet – patience is key for the best texture! While they cool, prepare your smooth chocolate ganache: Place the roughly chopped bittersweet chocolate in a medium heatproof measuring cup or mug. In a small saucepan, gently stir together the 1/4 cup heavy cream and the optional corn syrup. Bring this mixture to a gentle simmer over medium heat, which takes about 4 minutes. Pour the hot cream over the chocolate and let it stand for about 1 minute to allow the chocolate to soften. Then, stir until it's super smooth and glossy. Let the chocolate mixture cool slightly until it's warm but still easily pourable (around 100-105ºF or 38-40ºC). Holding each cooled triangle by one corner, carefully dip half of the pastry into the chocolate ganache. Let any excess chocolate drip back into the cup before returning the pastry to the baking sheet. Immediately sprinkle the chocolate-dipped part with your reserved chopped pistachios and optional flaky sea salt before the chocolate sets. This adds a lovely crunch and visual appeal! Repeat this process with all your remaining triangles. Pop them into the refrigerator for about 10 minutes to help the chocolate set perfectly.
Notes
Patience is key for the best texture when cooling the baked triangles. The immediate sprinkle of toppings after dipping adds a lovely crunch and visual appeal! Remember to pop the finished triangles into the refrigerator for about 10 minutes to help the chocolate set perfectly.
Nutrition Information (per serving):
Calories: ~250
Total Carbohydrates: ~25g
Net Carbohydrates: ~22g
Fats: ~18g
Protein: ~5g
Calories: ~250
Total Carbohydrates: ~25g
Net Carbohydrates: ~22g
Fats: ~18g
Protein: ~5g
