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Ingredientes
- 1/2 c. Peanut butter
- 1/2 c. Powdered sugar, sifted
- 2 Tbsp. Butter
- 1 tsp Vanilla
- 7 sht phyllo dough
- 1/3 c. Butter, melted
- 1/2 c. Semisweet chocolate pcs, melted
- 1/4 c. Pecans, chop
Direcciones
- For cookie filling, stir together the peanut butter, powdered sugar, 2 Tbsp. of butter and vanilla till well mixed. Set aside.
- Brush 1 sheet of phyllo dough with some of the melted butter. (Keep remaining sheets covered with a damp towel to prevent them from drying out.) Cut phyllo sheet lengthwise into 4 long strips. Place a slightly rounded tsp. of the peanut butter filing about 1" from one end of one of the strips. Starting at the same end with the filing, fold a corner of the dough over the filling so it lines up with the other side of the strip, forming a triangle. Continue folding like a flag in a triangular shape, using the entire strip. Repeat with the remaining cut strips and sheets of phyllo. Brush each triangle with melted butter and place on an ungreased cookie sheet, seam side down. Bake in a 400 oven for 6 to 8 min or possibly till golden brown. Cold on wire racks.
- Pipe or possibly drizzle the tops of the triangles with melted chocolate (thin chocolate with melted shortening, if necessary). Or possibly, if you like, spread cookies with chocolate and sprinkle with minced pecans. Cold till chocolate sets. Serve immediately or possibly cover and refrigeratefor up to 2 days.
- Makes 28.
- You can freeze the UNFROSTED triangles to have on hand for last minute holiday entertaining or possibly gift giving. Decorate with chocolate and nuts just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 12 servings | |
| Calories 182 | |
| Calories from Fat 138 | 76% |
| Total Fat 16.11g | 20% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 103mg | 4% |
| Potassium 117mg | 3% |
| Total Carbs 9.42g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.74g | 4% |
| Protein 3.25g | 5% |
