Equipment
Ingredients
Pastry and Filling
- 12 filo pastry, thawed
- 82 g unsalted butter, melted
- 170 g raspberries, fresh
- 45 g dark chocolate, chopped into pieces
- 30 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 298 kcal
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 16 g
- Fiber
- 3 g
- Sugar
- 10 g
- Sodium
- 205 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 30 mg
- Potassium
- 119 mg
- Calcium
- 19 mg
- Iron
- 2.1 mg
- Magnesium
- 24 mg
- Phosphorus
- 58 mg
- Zinc
- 0.5 mg
- Vitamin A
- 94 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.16 mg
- Niacin
- 1.9 mg
- Folate
- 43 mcg
- Water
- 40 g
- Caffeine
- 3 mg
Sources: USDA FoodData Central
Method
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Cut the stack of phyllo sheets in half widthwise to create two stacks measuring approximately 20x28cm (8x11 inches).
Create a base by layering four sheets of phyllo, brushing the top of each individual sheet with melted butter before adding the next layer.
Place 28g of raspberries and 7g of chocolate pieces in the center of the prepared phyllo stack, then sprinkle with 5g (1 teaspoon) of sugar.
Gather the edges of the dough upward around the filling and twist the excess at the top to form a sealed bundle.
Arrange the bundles on the baking sheet, brush with remaining butter, and bake at 200°C (400°F) for 20 minutes.
Move the bundles to a cooling rack and let them rest for 5 minutes before serving.
Chef's Notes
- Work quickly with phyllo dough as it dries within minutes.
- Do not over-butter the very edges of the phyllo to help the 'knot' at the top hold its shape.
Storage
Refrigerator: 2 days — Pastry will lose crispness over time.
Reheating: Reheat in a 175°C (350°F) oven for 5-8 minutes to restore crispness.
Troubleshooting
Phyllo sheets are cracking or shattering during assembly
Cause: The pastry has dried out from exposure to air
Fix: Use the melted butter to 'glue' torn pieces together in the middle layers of the bundle.
Prevention: Keep the stack strictly covered with a damp kitchen towel or plastic wrap.
Bundles are soggy at the bottom
Cause: Excess moisture from raspberries or too much butter
Fix: Cannot be fixed once baked.
Prevention: Ensure raspberries are completely dry before filling.
Cultural Context
Phyllo dough, also known as filo, has a rich history rooted in the Eastern Mediterranean and Balkan regions, with origins often traced back to ancient Greece or the Ottoman Empire. These delicate, paper-thin layers are a staple in many savory and sweet dishes across Greece, Turkey, and the Middle East, showcasing a versatile pastry technique refined over centuries.
