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2018-07-22

Sokolataboureko, or chocolate wraps


After making baklava a while back, I had some leftover frozen phyllo dough. Because it was a difficult recipe, I decided that it was a one time thing. I needed something else to do with the dough. I tried filling it with honey, but it burned. (I liked the taste, but burnt honey is not a good idea for baking). Chocolate is generally safer. It was an instant success with my family!

To make this, I used:
  • 1 stick (100 g) unsalted butter
  • 200 g bittersweet chocolate bar*
  • 8 sheets of a 9 x 14 inch phyllo dough roll
  1. Melt the chocolate over boiling water
  2. Cut the butter into small cubes; add it to the chocolate
  3. Mix well and remove from heat
  4. Use a tablespoon to spread the sauce in a line about half an inch wide on top of two sheets of dough
  5. Gently fold the dough around the sauce. Be careful, as phyllo very easily breaks or tears with the slightest touch.
  6. Repeat 4-5 on the same sheet next to the rolled part. Repeat this step until the entirety of the two sheets are covered.
  7. Repeat 4-6 to create three more pieces. Cut the four pieces a necessary to fit them on the baking pan.
  8. Put all the pieces on a pan with parchment paper. Bake for 6-7 minutes 400 F/ 200 C.
  9. Give it a short time to cool and enjoy!
Sokolata is the Greek word for chocolate. I came up with this name by analogy with galaktoboureko, a favourite of mine at a Greek restaurant near where I live.

*Any quality brand, minimum 40% cocoa mass.

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