kat's chocolate cream cheese pastry

Name: Kat's Chocolate Cream Cheese Pastry
Prep time: 23 h 45 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: CHOCOLATE SAUCE; 1 cup(s) heavy cream; 1 pinch(es) salt; 2 tablespoon(s) granulated sugar; 1 - dark chocolate bar (85%); FILLING; 8 ounce(s) cream cheese, room temperature; 2 tablespoon(s) confectioners' sugar; 1 package(s) phyllo dough; - butter, melted; WHIPPED CREAM; 2 cup(s) cold heavy cream; 4 tablespoon(s) confectioners' sugar; GARNISH; 1 tablespoon(s) cocoa powder; 1 tablespoon(s) confectioners' sugar

(6 ratings)

Kat's Chocolate Cream Cheese Pastry ready to be sliced.

review

Blue Ribbon Recipe by

Kathy Griffin

@bamagirl125

Oneonta, AL

I made a dessert for our Valentine's dinner and had leftover chocolate sauce I didn't want to throw away. I mean it's chocolate. I dug around in the fridge to see what I had to go with it and this is it. It's yummy. You may want to make the chocolate sauce the day before or the morning of use to thicken well.

Blue Ribbon Recipe

Wow, this is an impressive dessert to serve to your dark chocolate-loving friends. The decadent chocolate, creamy center pairs well with the buttery, crunchy phyllo layers. Homemade whipped cream helps to balance the richness of the chocolate. So good, so creamy... so addictive.

— The Test Kitchen @kitchencrew

(6 ratings)

yield 8 serving(s)

prep time 23 Hr 45 Min

cook time 15 Min

method Bake

Ingredients For kat's chocolate cream cheese pastry

CHOCOLATE SAUCE
1 c

heavy cream
1 pinch

salt
2 Tbsp

granulated sugar
1

dark chocolate bar (85%)
FILLING
8 oz

cream cheese, room temperature
2 Tbsp

confectioners' sugar
1 pkg

phyllo dough
butter, melted
WHIPPED CREAM
2 c

cold heavy cream
4 Tbsp

confectioners' sugar
GARNISH
1 Tbsp

cocoa powder
1 Tbsp

confectioners' sugar

How To Make kat's chocolate cream cheese pastry

1
Make the chocolate sauce ahead of time to chill for a few hours or overnight. In a medium saucepan, add 1 cup of heavy cream, 1 pinch of salt, and 2 Tbsp granulated sugar. Heat well until almost to a boil. Break up a chocolate bar and add in; stirring until chocolate is melted. Let cool and pour into an airtight container and place in the fridge overnight or until thick like cake frosting.

2
Preheat oven to 350 degrees F. Line the cake pan with parchment paper and set aside. In a large mixing bowl combine chocolate sauce, cream cheese, and 2 Tbsp confectioners sugar. Using an electric mixer blend until creamy.
3
Carefully place a sheet of phyllo on a sheet of parchment. Brush with melted butter and continue this until you have 8-10 sheets of phyllo.
4
Place inside the cake pan (I used a 10-inch spring form, can use what you have). Just fold it around so it fits.
5
Put chocolate/cream cheese mix in the center of the pan and press towards the edges leaving about a 1/4 inch edge.
6
Repeat the steps for the phyllo dough again and place it on top of the chocolate mix. Place in oven and bake for 12-15 minutes or until phyllo is golden brown. Let cool completely then move to the serving plate.
7
Make whipped topping to use on top of cooled pastry. In a medium chilled mixing bowl add 2 cups of heavy cream. Using an electric mixer, start whipping cream. After it starts to get thick add 4 Tbsp confectioners' sugar and continue beating until thick.
8
Use a piping bag to decorate the top or just dollop it on with a spoon.
9
Mix 1 Tbsp cocoa and 1 Tbsp confectioners' sugar and dust over the top.
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