Phyllo S'mores Stacks with Walnuts
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 52 min.
Ready in
Ingredients
for
6
- Ingredients
- ¼ tsp cinnamon (mixed with 1 tablespoon sugar)
- 3 sheets Phyllo dough (trimmed to 12-by-16 inches)
- non-stick cooking spray
- ¼ cup sugar
- ⅛ cup Corn starch
- 1 pinch salt
- 1 ½ cups milk
- 1 Tbsp butter
- 0.333 cup Nutella
- 1 ½ cups marshmallow cream
- powdered sugar (for dusting)
- ¼ cup honey
- 6 Tbsps chopped Walnut
Preparation steps
1.
Heat the oven to 400° F/205° C.
2.
Lay 1 phyllo sheet flat on a baking sheet, keeping the remaining phyllo sheets covered with plastic wrap and a damp kitchen towel. Spray the phyllo sheet lightly with the cooking spray, then sprinkle it with 1 teaspoon of the cinnamon-sugar mixture. Layer a second sheet of phyllo over the first, coat it with cooking spray and sprinkle with another teaspoon of the cinnamon-sugar mixture. Repeat with the final sheet of phyllo.
3.
Cut the stacked phyllo into 12 4-inch squares, leaving them on the baking sheet. Bake until crisp and golden brown, about 8 minutes. Transfer to a rack and let cool.
4.
In a medium saucepan, combine sugar, corn starch and salt. Over medium heat, stir in milk and butter gradually; stir constantly until boiling. Let pudding continue to boil for 1 minute, stirring constantly. Remove from heat and stir in Nutella until well blended. Let cool slightly.
5.
To serve, spoon equal portions of the chocolate pudding in the centers of 6 individual serving plates. Layer a phyllo crisp onto each. Pipe three lines of marshmallow creme horizontally and then vertically over the crisps. Layer a second phyllo crisp onto each. Dust a light coating of powdered sugar over each of the plates. Drizzle the honey and a sprinkling of walnuts to each. Serve!
dinner seasonal
