Chocolate Phyllo Triangles with Cream Cheese and Nut Stuffed Dry Fruits

Chocolate Phyllo Triangles with Cream Cheese and Almonds/Pecans Stuffed Apricots/Prunes

There were some phyllo dough leftovers occupying my fridge. I needed to get rid of it and that’s how these pastries were born. They are good and easy to make, and even worthy of buying a new package of phyllo. Don’t limit yourself by using exactly the same dry fruits as I did. Follow your preferences. It can be dates, figs, different nuts, whatever you prefer. If you decide to go with dates, you might want to sprinkle some toasted sesame seeds between the dough layers for adding some Middle Eastern flair. The possibilities are endless; use your imagination!

Phyllo triangles ingredients

Makes 16


  • 8 dry pitted apricots
  • 8 dry pitted prunes
  • 8 toasted almonds
  • 8 toasted pecan halves
  • 4 oz (1/2 package) cold cream cheese, cut into 16 squares
  • 1/3 cup granulated sugar
  • 2 oz bittersweet or semisweet chocolate, grated
  • 1 stick (1/2 cup) unsalted butter, melted
  • 8 phyllo sheets, thawed
  • Confectioners’ sugar for dusting

Phyllo triangles ingredients


If planning to bake the pastries right away, center an oven rack and preheat the oven to 350F. Put one large baking sheet on top of another (to protect the pastry bottoms from heat). Cover the baking sheet with parchment paper or a silicone mat. Set aside.

Using a paring knife cut a slit in each fruit, stuff it with the creme cheese (use your pointing finger to generously pack the fruit with cheese), insert the almond into each apricot, and the pecan half into each prune. Set aside.

In a small bowl combine the sugar and chocolate together. Set aside.

Work with one phyllo sheet at a time. Cover the rest of the phyllo with plastic wrap first and then with a damp dish towel (avoid direct contact of the phyllo with a wet towel to prevent the phyllo from getting soggy). Put the phyllo sheet onto a working surface with a short side close to you. Brush one vertical half with some of the melted butter, sprinkle with about 2 scant tbsp of the sugar-chocolate mixture, then fold unbrushed half of the dough over the butter-brushed and chocolate-sprinkled one. Press lightly to adhere. Brush again with some butter and sprinkle with the same amount of the chocolate mixture. Using a pizza wheel cut the dough vertically in half. Working with one phyllo strip at a time, place the stuffed fruit close to the end of the strip. Fold one corner over the fruit, flip the covered fruit over to form a triangle and continue to roll it toward the end of the strip. If it makes any sense, the process is similar to folding a flag. It’s more difficult to explain than actually do, so, below is the illustration.

Phyllo strips for phyllo triangles (how to)

Continue with the second strip, and then with the rest of the phyllo. Place the triangles onto the prepared baking sheet and brush with melted butter. At this point, the pastries can be refrigerated covered with plastic wrap up to 3 days. Bake right from the fridge, without bringing to room temperature; but add a couple of minutes to the baking time.

Bake the triangles until light golden brown and crispy, about 20 minutes. Cool slightly on a rack, dust with confectioners’ sugar and serve warm.

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33 Responses to “Chocolate Phyllo Triangles with Cream Cheese and Nut Stuffed Dry Fruits”

  1. OMG, that looks terribly scrumptious! What a wonderful idea!



  2. Oh you make me drool!!! What a good way to use up those phyllo!

  3. Wow, I love that! Cool the way you did it, stuffing the fruits with the cream cheese instead of making a paste with it! That’s brillinat! And oh so pretty!

  4. :))))
    Awesome Vera!
    Did you know that they used to stuff prunes similarly (although they wrapped them later in bacon) in Medieval Serbia?

  5. I love these triangles!! Chocolate and dried fruits!!
    Lovely. Vera!!


  6. What great little treats!!

  7. they look delicious!

  8. What a delicious way to use up phyllo. I agree it should never go to waste!

  9. OooH OooH OooH! Yummmmmm. Great innovation!

  10. Phyllo and I do not have a very good relationship together, but I am hoping that will change in the future. These look and sound really good though. I just woke up, so I am uber hungry and all I want to do is eating the screen.

  11. heaven. i have phyllo in the fridge that needs to be used. this is a great idea!

  12. What a wonderful and light crispy treat.. I love working with phyllo and you made these look yummy!!

  13. I’m a great fan of stuffed things, even though I don’t often have the patience to do it myself. :)

  14. Everything on you blog is always amazing! YUMMY

  15. Rosa, thank you very much!

    Christy, thank you!

    Rita, thank you! I love pureed dry fruits, but I was in a hurry this time :)

    Marija, thank you! I enjoyed your post about Medieval Serbia. A similar dish is very popular in North America as well – stuffed prunes, wrapped in bacon and baked.

    Ana, thank you!

    Eileen, thank you! They are not very little, rather – medium sized :)

    Aran, thank you very much!

    Anita, thank you! I don’t like leftovers but can’t throw them either :)

    Lisa, thank you so much!

    Gabriela, thank you! Phyllo is not difficult to work with. But sometimes in a store, it gets thawed and then frozen again; it really spoils it. May be that was the case?

    Meeta, thank you very much!

    Laurie, thank you! I also love phyllo and use it a lot, especially after I found a whole wheat organic variety in the local supermarket.

    Y, you don’t need the patience here, just a willingness to get a bit messy :)

    Leslie, thank you very much! You are so kind!

  16. I was looking at the phyllo today, but I couldn’t find it at Safeway. :(
    This looks neat and clean–I get frustrate when working with phyllo. :D

  17. These sound fantatsic. What a great way of suing up leftover pastry

  18. goodies inside of goodies inside of goodies–completely incredible, vera. these’d be absolutely amazing. :)

  19. This looks great. I love the idea of rich chocolate and fruit inside a flaky phyllo package.

  20. I am one of those weird people that do not like phyllo. But I adore prunes and must try the prunes with cream cheese and nuts just by themself. Beautiful simple rustic picture at the top. It is always a treat visiting your site, Vera!

  21. What fantastic use you’ve put those phyllo leftovers! Fruit and chocolate, phyllo…great combination. I have to remind myself to get this creative with leftovers..oh, wait, no leftovers in my house with teen boys.

  22. Thip, I have bought it in the Safeway before. Were they out of stock?
    I hardly can believe you’re getting frustrated after I saw what you are actually capable of :)

    Katie, thank you very much!

    Grace, thank you! You are so kind!

    Culinary Cory, thank you!

    Kim, thank you so much for your kind words. I’m wondering if you like puff pastry. It can be used instead of phyllo.

    Camille, thank you very much! The teen boy’s appetite is ahead for us :) My son is only 6.

  23. Ha the nuts are so cute tucked in the dried fruit. I bet they re an explosion of flavours. yummy

  24. Here is the evidence of your tremendous creativity!!

    What a nice way to clean the fridge…

    And your triangles look so cute like small samosas…
    Loved it!

  25. Natalie, Leonor, thank you so much!

  26. What a great idea, and a wonderful implementation of it! Those triangles look just perfect!

  27. Beautiful blog, gorgeous recipes, what more can one ask for?! I love your blog. I linked to it right away!!

  28. Two very yummy and super ingenious ideas! Those stuffed dried fruits look like awesome appetizers…or a yummy midnight snack :).

  29. Miri, thank you very much!

    Andrea, thank you so much for your words! I’m deeply touched.

    Sophie, thanks a lot!

  30. I’m making these treats right now and wondering, will the prunes & cream cheese melt to fill the triangle when cooked – as they are only taking up a small part of the triangle right now (empty corners).


  31. Anna, the corners will be empty, but crisp and delicious.

  32. These were a hit! Making them again as an easter treat – I’ll just call them “rabbit ears”! I am “obsessed” with your recipes! :)

  33. Anna, I’m so glad :) Thank you and Happy Easter!

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