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1/2
cup chocolate-hazelnut spread
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2
ounces semisweet chocolate, chopped
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6
1/2 slices purchased or homemade marble or vanilla pound cake*
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9
sheets frozen phyllo dough (14x9-inch rectangles), thawed
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1/4
cup butter, melted
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2
tablespoons powdered sugar
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Orange segments (optional)
1. Preheat oven to 400 degrees F. In a small bowl, combine chocolate-hazelnut spread and semisweet chocolate. Cover and chill until needed.
2. Using a round 2-1/2-inch biscuit cutter or drinking glass, cut one circle from each slice of pound cake. Reserve trimmings for another use.
3. Place a sheet of phyllo on a work surface. Brush lightly with melted butter. Top with a second sheet of phyllo; brush lightly with melted butter. Top with a third sheet of phyllo; brush lightly with melted butter. Cut crosswise into two pieces. Place a circle of pound cake in the center of each piece of phyllo. Top each with 1 rounded tablespoon of the chocolate mixture. Fold in long sides of phyllo to cover cake; fold bottom over cake. Fold corners of top to form a pointed end; fold pointed end over cake to form an envelope shape. Brush lightly with melted butter; transfer to an ungreased baking sheet.
4. Repeat assembling phyllo pockets two more times (you will have six pockets total). Sprinkle pockets with powdered sugar. If desired, cover and chill for up to 24 hours.
5. Bake for 10 to 12 minutes or until golden brown. Serve warm. If desired, serve with orange segments. Makes 6 servings.
- Tip *Test Kitchen Tip:If using a frozen loaf of pound cake, slice the loaf into thirds horizontally, then cut two circles from each slice.
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