| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour02 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 2 |
oz |
Bittersweet chocolate |
| 2/3 |
c |
Walnut pieces |
| 1 |
oz |
Dried apricots |
| 1 |
oz |
Dried figs |
| 1 |
pk |
Phyllo dough |
INSTRUCTIONS
Heat the oven to 375 degrees. Melt the butter. Chop the chocolate, apricots
and figs by hand with a large knife. Mix them in a bowl with the walnuts.
Unwrap the phyllo and lay one sheet on the work surface. Brush it lightly
with melted butter. Add another phyllo sheet, brushing it with butter.
Continue until you have 4 layers. Butter a baking sheet. Cut four 6 inch
squares from the phyllo dough. Spoon a quarter of the filling in the center
of each square. To shape each galette: pull in the corners of the square to
cover the filling completely. Flip the galette, and flatten it, shaping it
in a round like a hamburger. Set the galettes on the baking sheet and brush
them with butter.
Loosely roll dough trimmings, twist into 4 roses and set on the baking
sheet. Bake in the heated oven until crisp and brown, allowing 12 to 15
minutes for the roses and 20 to 25 minutes for the galettes. Transfer the
pastries to a rack to cool. Sprinkle with powdered sugar, topping each
galette with a pastry rose. The galettes may be served warm or cool.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9264 - ANN WILLAN
Converted by MM_Buster v2.0l.
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