Grand Marnier Cranberry Sauce & Chocolate Phyllo Swirl

I love baking with Phyllo as it is so buttery, crispy and so versatile. This holiday dessert comes together quickly and is filled with with the seasons flavours. Stuffed with a boozy cranberry sauce and drizzled with dark chocolate, it will definitely be a favourite amongst your guests. My chocolate of choice was Sinfully Raw Vanilla Stone Ground Dark Chocolate.  What I love about it is, ChocoSol cacao is organic and shade-grown, and sourced direct-trade from Indigenous communities in the Lacondon Jungle of Chiapas and the Oaxacan mountains of Southern Mexico.  They roast, winnow, and stone-grind all of their cacao fresh and on-site in Toronto. All of their chocolates range between 65% to 100% cacao content, are low-sugar, and are free of dairy, soy, gluten, nuts, preservatives, fillers and artificial flavours. They only use real, whole-food ingredients to change the flavour and mouthfeel of their bars- like raw vanilla pods, coconut butter, and dried chilis. This is not an AD as it is truly one of my favourite chocolates. This phyllo spiral bakes up so crispy and don't worry about the oozing out of the cranberry sauce when baked, as thats what gives it its beauty and a peak of what's inside! 

Enjoy and may your Holidays be filled with much sweetness, love and joy!!❤️xo

Ingredients:

1 pkg. (450 g) phyllo, thawed as per package instructions

1/3 cup unsalted butter melted

100 g quality dark chocolate

 icing sugar for dusting

 

Orange Whisky Cranberry Sauce

1lb. fresh cranberries

1 cup water

1 cup brown sugar

1 cinnamon stick

zest and juice of 2 mandarin oranges

2 tbsp Grand Marnier

Preparation:

To make cranberry sauce, place all ingredients in a medium sauce pan. Cook over medium heat for about 15 minutes or until it thickens and cranberries have popped. Remove from heat and set aside to cool

Preheat oven to 375 F. Butter a 9 inch round flute pan with removable bottom. 

To assemble, lay two of the phyllo sheets on a work area lightly brushing each sheet with butter. Spread 3 tbsp of cranberry sauce along one side of the longest side of the phyllo, leaving a 1/4 inch from the end.  Spread 3 tbsp of cranberry sauce evenly on the long side folding in the sides in slightly to keep the sauce in, then roll. Fold it into a snail shape and place in the middle of the pan. Repeat with the sheets, until it is completely full, looking like one big spiral. Brush with a little more butter. This helps create the crispness. Bake in the oven for 30-35 minutes until crispy and golden. Drizzle with dark melted chocolate and dust icing sugar. Can be served warm or at room temperature. 

SERVINGS 6--8 | PREP & COOK TIME 1hour 

Copyright © 2016 Irene Matys.

All Rights Reserved.

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